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Key Lime Tart

I associate the feeling of warm Florida days as a child with this classic dessert we all know and love.

This creamy and lip smacking tart inspired by those days indulging in key lime pie.

Yield 8-10 Servings


Mis en Place


Crust

1/2 Cup Graham Crumbs

2 Tbsp. Roasted Ground Macadamia Nuts

1 Tbsp. Sugar

6 Tbsp. Melted Unsalted Butter


Curd

1 Whole Egg

2 Egg Yolks

¼ Cup Lime Juice

1/8 Cup Lemon Juice

Zest of 1 Lime

1/3 Cup Sugar

Pinch of Salt

4 Tbsp. Unsalted Butter


Meringue

3 Egg Whites

½ Cup Granulated Sugar

1 Tbsp. Vanilla Extract

 

Method


Step 1

Prepare crust.

Melt butter and combine all ingredients for graham crust in a bowl.


Step 2

Grease an 8" tart pan with a removable bottom and begin to pack the graham crust with back of a spoon.


Step 3

Bake at 350 degrees for 10 minutes. Let cool completely before removing tart ring.


Step 4

Prepare curd.

In a glass or stainless steel bowl, whisk together ingredients for curd leaving the butter aside.


Step 5

Create a Bain Marie by placing mixing bowl over a saucepan with 1” of water, whisk continuously.


Step 6

Cook curd until thick and registers 75 degrees Celsius on a thermometer.


Step 7

Remove from heat and add butter. Hand blend until emulsified.

Plastic wrap directly on surface and chill until cold.


Step 8

Once crust is cool, remove carefully from ring.

Remove curd from fridge and fill crust.


Step 9

Prepare meringue.

Combine egg whites and sugar in a stainless steel bowl place over Bain Marie again until thermometer reaches 60 degrees Celsius.


Step 10

Using a stand mixer or hand mixer whip up meringue on medium-high speed to stiff peaks. Add vanilla.


Step 11

Pipe or spread meringue over tart and use a torch to brûlée or place under a broiler in the oven for 2-3 minutes.


Step 12

Garnish with additional lime slices, macadamia nuts and shaved toasted coconut.


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