Over time I’ve developed an infatuation with the bitter tanginess of lemon and lime, after years of choosing rich velvety chocolate over any flavor. But there’s this sophistication and daintiness from these citrus delights. Now mix it with fresh fruit and you have a combination of flavors that explode in your mouth. Sweet, yet bitter, lime always adds a zest to just about everything I eat. It’s an addictive burst of flavor that energizes my taste buds and make them do a happy dance. I first made this lime tart last year, when my cousin was craving key lime pie. I haven’t made key lime pies since my assistant pastry days at Natale’s bakery, and hadn’t savored this delightful treat since my trip to Key West. This simple take on the Floridian dessert, is best eaten frozen. I mean can you say no to a slice of lime tart ice cream? Which is why my family, myself included, crave this zesty delight. On a scorching hot summer day, there’s nothing more refreshing than a slice of this tangy tart.
Lime Tart
Ingredients {Makes one 9″ tart}
Single Crust – my favorite Pate Brisee
1 can {14 ounces} – Sweetened Condensed Milk
3/4 cup – Fresh Lime Juice {About 5 to 6 limes), or fresh or bottled key-lime juice
4 large – Egg Yolks
1/2 cup – Granulated Sugar
Pinch salt
Lime Slices{for garnish}
Recipe {Adapted from Martha Stewart}
Pre-heat oven to 375*. Roll pate brisee onto a floured surface, place into tart pan, prick with fork and bake until crust is fragrant and slightly colored {about 10 minutes} Allow to cool.
In a medium bowl, whisk the condensed milk, lime juice, egg yolks, sugar, and salt until smooth. Pour mixture into crust {it’s okay if it’s still warm}, leaving 1/8 inch from the top. Bake until filling is set around edge but still slightly loose in center {about 20 to 25}
Cool completely at room temperature; then refrigerate until chilled, at least 2 hours. Garnish with lime slices, or these candied ones.
