Cook until white pith is translucent, 30 to 40 minutes, turning slices two or three times during cooking. Mix with 150g melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Add lime slices in a single layer, arranging them so they do not overlap.
KEY LIME TART IN 11 INCH TART PAN CRACKER
In a 10-inch sauté pan, bring sugar and 1 cup water to a boil, stirring constantly until sugar dissolves. 1 3/4 cups (175g) graham cracker crumbs (about 11 whole graham crackers, crushed) 1/3 cup (38g) confectioners sugar Filling. Allow the Key Lime Pie to cool completely. Garnish tart with Candied Key Lime Slices, and serve with whipped cream on the side. Into a large bowl, add the condensed milk, egg yolks, sugar, lime rind, vanilla, lime juice and mix until well combined. When ready to serve, combine cream and confectioners’ sugar in the bowl of an electric mixer fitted with the whisk attachment beat until soft peaks form.
Place pan on a baking sheet, and bake until crust is fragrant and slightly colored, about 10. Transfer mixture to a 9-inch tart pan with a removable bottom pat into bottom and up sides. Once completely cool, loosely cover with plastic wrap refrigerate until chilled, at least 1 hour or up to 1 day. Process graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form add butter. Transfer tart (still on parchment if using a flan ring) to a wire rack to cool. Pour filling into cooled crust bake until set, about 10 minutes. Add condensed milk, lime zest, lime juice, and salt, and beat to combine, about 1 minute, scraping down the sides of the bowl as needed. Press into a 9-inch pie pan, making sure the sides and the bottom are an even. In the bowl of an electric mixer fitted with the whisk attachment, beat yolks on medium-high speed until pale and fluffy, 2 to 3 minutes. For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Transfer to a wire rack to cool completely.
Return to oven continue baking until crust is golden brown, 12 to 15 minutes more. Bake until the crust is just beginning to turn golden, 12 to 15 minutes. Line tart shell with parchment, leaving a 1-inch overhang. Chill the tart shell until firm, about 30 minutes. Prick the bottom of the dough all over with a fork. Using a sharp paring knife, trim dough flush with the rim. With a dry pastry brush, sweep off excess flour fit dough into a 9-inch flan ring (set on a parchment-lined baking sheet) or tart pan with a removable bottom, pressing into the edges. On a lightly floured work surface, roll out dough to a 12-inch round. 8 servings 295 kcal 5 from 1 vote Print Recipe Want it Click it.
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