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
1/2 Cup Graham Crumbs
2 Tbsp. Roasted Ground Macadamia Nuts
1 Tbsp. Sugar
6 Tbsp. Melted Unsalted Butter
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
3 Egg Whites
½ Cup Granulated Sugar
1 Tbsp. Vanilla Extract
Melt butter and combine all ingredients for graham crust in a bowl.
Grease an 8" tart pan with a removable bottom and begin to pack the graham crust with back of a spoon.
Bake at 350 degrees for 10 minutes. Let cool completely before removing tart ring.
In a glass or stainless steel bowl, whisk together ingredients for curd leaving the butter aside.
Create a Bain Marie by placing mixing bowl over a saucepan with 1” of water, whisk continuously.
Cook curd until thick and registers 75 degrees Celsius on a thermometer.
Remove from heat and add butter. Hand blend until emulsified.
Plastic wrap directly on surface and chill until cold.
Once crust is cool, remove carefully from ring.
Remove curd from fridge and fill crust.
Combine egg whites and sugar in a stainless steel bowl place over Bain Marie again until thermometer reaches 60 degrees Celsius.
Using a stand mixer or hand mixer whip up meringue on medium-high speed to stiff peaks. Add vanilla.
Pipe or spread meringue over tart and use a torch to brûlée or place under a broiler in the oven for 2-3 minutes.
Garnish with additional lime slices, macadamia nuts and shaved toasted coconut.