Many of you have asked for my Key Lime Tart recipe. It couldn't be easier! I make it in a springform pan because it's easier to slice and serve for a crowd. It serves more than a normal pie. 12-16 servings.
Crust
10 whole graham cracker sheets in crumbs (food processor or smash in zippy)
3 T. granulated sugar
4 T. melted butter
Preheat oven to 375 degrees.
Combine above ingredients.
Press crumbs firmly (up the side about one inch then the bottom) into lightly "pammed" 9 inch springform pan. Bake for 8 minutes and take out to cool slightly.
Filling
6 egg yolks (save whites for something else)
1 1/2 cans of sweetened condensed milk (about 15 fluid oz.)
3/4 c. key lime juice
zest of 1/2 lime (making sure not to mar the part of lime you'd slice for garnish)
Lower oven temp. to 325.
Separate eggs and place in mixer with condensed milk. Beat for 3-4 minutes on medium speed. Slowly drizzle in juice on lower speed and continue beating for 3 minutes. Zest lime.
Pour into tart shell. Bake for 28 minutes. Set out to cool completely, cover with foil then refrigerate over night or 4 hours.
Topping
1 c. heavy whipping cream
1/4 c. sugar
1/2 t. pure vanilla extract
Whip cream for 30 seconds then add sugar, beat to stiff peaks. Fold in vanilla. Put on top of cooled pie and garnish with lime slice. Keep chilled!
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