Key Lime Tart

key-lime-tart-revisedUnlike my darling husband who thinks it’s not dessert unless there’s chocolate in it, I love to sweet, tanginess of something citrus after a big meal.  It was always a toss up in our house between who made the better lemon meringue pie – Grandma or Nona (our great aunt).  This recipe is a tribute to them, with a twist of my own.  I look my favorite tart dough recipe, flopped some key lime curd on top and then whisked up (literally) the egg whites for their killer meringue.

Key Lime Meringue Tart

For the crust:
1 1/2 cups all-purpose flour
3/4 cups cold unsalted butter, cut into 1/2-inch pieces
1/2 teaspoon salt
2 teaspoons sugar
3 to 5 tablespoons ice water

For the filling:
5 teaspoons lime zest
1/2 cup fresh squeezed key lime juice
4 egg yolks
1 (14oz) can sweetened condensed milk

For the meringue:
1/4 teaspoon cream of tartar
4 egg whites
1/4 cup sugar
1/4 teaspoon vanilla

To make the dough:
Blend together flour, butter, salt, and sugar by pulsing in a food processor until most of mixture resembles coarse meal with the rest in small (roughly pea-size) lumps. Drizzle evenly with 3 tablespoons ice water and gently pulse in food processor until incorporated.

Test dough by gently squeezing a small handful: When it has proper texture, it should hold together without crumbling apart. If necessary, add more ice water, 1 tablespoon at a time,  pulsing until just incorporated, and test again. (If you overwork mixture or add too much water, pastry will become tough.)

Turn out dough onto a lightly floured work surface and divide into 2 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough together and divide it into 6 portions, then form each portion into a disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

Roll each piece of dough into a 6-inch round with a rolling pin on a lightly floured surface and fit each into a tartlet pan. Roll rolling pin over tops of pans to trim dough flush with rims and lightly prick bottoms and sides all over with a fork. Chill 30 minutes.

Roll each piece of dough into a 6-inch round with a rolling pin on a lightly floured surface and fit each into a tartlet pan. Roll rolling pin over tops of pans to trim dough flush with rims and lightly prick bottoms and sides all over with a fork. Chill 30 minutes.

Preheat oven to 375°F.

Line shells with foil and fill with pie weights or raw rice. Bake in middle of oven on a baking sheet until pastry is set and pale golden on edges, 15 minutes. Remove foil and weights and bake shells until pale golden all over, 6 to 10 minutes more. Cool in pans on a rack.

To make the filling:
Combine zest, yolks, juice and milk in a medium bowl. Whisk until well blended. Pour into prepared crust. Bake at 350°F for 15 minutes or until set. Remove tart from oven and increase oven temperature to 425°F

To make the meringue:
Place cream of tartar and whites in a clean, dry bowl of a mixer. Beat on high until foamy. Add 1/4 cup of sugar 1 tablespoon at a time, beating until stiff peaks form. Beat in vanilla. Spread meringue over the top of the tart, using the back of a spoon to give it pretty peaks. Bake at 425°F for 4 minutes or until golden brown. Serve chilled or at room temperature.

Enjoy!

2 Comments

Filed under baking, dessert, Food, Recipes

2 responses to “Key Lime Tart

  1. Wow! These sound addictive! I cant wait to try them!

    Thanks for sharing!

  2. Variety of very delicious dessert and food

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