Key Lime Tart For SRC

Welcome to yet another installment of Secret Recipe Club.  A monthly jaunt into other people's food blogs  with the sole purpose of meeting new friends and discovering some delicious new recipes.

This month I was assigned to:  Fabulously Fun Food whose owner/creator is Melanie. Melanie is a daring cook that  likes to challenge herself in the kitchen and conquer her irrational fears! Go Melanie go!!!  I'm also a bit jealous of her because she got to live in Germany for a few years before returning to the states and now lives in Nashville, TN.  Visiting Germany is on my bucket list! Just a little FYI :)

Out of all of Melanie's fabulously fun recipes, I chose her Key Lime Bars With Pistachio Graham Cracker Crust.  Oddly enough (for me) I pretty much followed her recipe to a "T" and only added a splash of vanilla and a dash of salt that her original recipe didn't call for....Oh, I also made it into a tart by using a tart pan :)   If you're familiar with key lime anything, you'll know that "tart" is a very appropriate word!

Pucker up you guys. Here you go...

Key Lime Tart Recipe
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The Crust:
5 tablespoons butter, melted and cooled (I always use salted just to be different) LOL
2/3 cups shelled pistachios
1 sleeve graham crackers
1/4 cup sugar
1 1/2 tablespoon fresh grated lime zest
-Add the graham crackers, pistachios, sugar and lime zest to a food processor and pulse until the mixture is resembles dry sand.
-Add the melted butter and pulse for an additional few seconds until the mixture resembles...wet sand.
-Prepare a tart pan by spraying the bottom and sides with cooking spray.
-Add the wet graham cracker crumbs to the tart pan and press the mixture evenly on the bottom and up the sides of the pan to form a uniform crust.
***NOTE- A flat bottom measuring cup can be very helpful in pressing the crumbs evenly into the pan.
-Bake the tart crust in a preheated 350 degree oven for 8-12 minutes until nicely golden. 

The Filling:
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
3/4 cup bottled key lime juice
1 teaspoon vanilla
1/4 teaspoon salt

-In a larbe bowl, whisk the egg yolks and condensed milk.
-Add the key lime juice, vanilla and salt whisking again until smooth.
-Pour the key lime mixture into the cooled crust and spread it evenly.
-Bake at 350 degrees until the filling is set ( approximately 15 minutes).
-Remove and allow to cool to room temperature.
-To serve, gently place one hand on the bottom of the tart pan and lift.  The outer ring of the pan will fall away leaving you with a lovely side crust that is easy to slice and serve.
-I garnished mine with some additional crushed graham cracker crumbs and fresh lime zest.

Thank you for the recipe Melanie! It was very refreshing dessert on a hot summer's day. We enjoyed it very much!!!

Key Lime Tart Recipe

Until we bake again,

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