Key Lime Tartlets with a Graham Cracker Crust
Posted on June 9, 2014
This Key Lime tart is the perfect combination of sweet and tart that keeps you coming back for another bite.
It’s also the perfect dessert to discuss a few summer goals over.
The kids and I chatted about different adventures to go on, skills to learn, and other goals but both Adrian and Giulia remained focused on one main goal each.
Adrian’s main goal is to upgrade his skills in Digital Video and Editing. I have a mini project that he and I can do together that ties into this perfectly. I am really excited about it.
Giulia’s main goal is to get another dog. She has been researching, documenting, and has taken dog research to another level. Getting another dog is not exactly a goal that John and I have. I am dreading this one…
Explore: 3 Day Trips: I am really excited about this and so are the kids! We have 3 spots to pick that are roughly about an hour away.
Learn: 3 Recipes for 3 Blogger Friends: I would like to try a project where I learn favorite recipes from other bloggers. I would make the recipe and photograph it for their blog.
Experiment: 3 New Experiments: 1 Recipe Video (Adrian to film & edit), 1 Rough Draft of my e-book completed by end of summer and 1 experiment that I leave open to to discover along the way. Those are usually the best ones.
Cheers to the beginning of summer and Key Lime Tartlets! I hope you try this recipe out, make it one of your goals :)
Note: The recipe is from The Beekman 1802 Heirloom Dessert Cookbook, it’s a delicious read.
- Key Lime Tartlet
- 10 full graham cracker sheets
- 4 tablespoons of butter melted
- 1/4 cup of sugar
- 1 teaspoon of lime zest
- 1/4 teaspoon of salt
- 3 large egg yolks
- 1 can (14 ounces) sweetened condensed milk
- 2/3 cup fresh Key lime juice (about 20 Key limes)
- 3 large egg whites
- Pinch of salt
- 1/4 teaspoon cream of tartar
- 1/3 cup of granulated sugar
- 1/2 teaspoon of vanilla extract
- Preheat oven to 350 degrees
- In a food processor, pulse the graham crackers until finely ground. Add the butter, sugar, lime zest, and salt and process until combined well.
- Press the graham cracker mixture into the bottom and up the sids of a 9-inch tart pan or 6 tiny tartlets as I did. When you press the mixture use a flat bottom measuring cup to help press it in, for the mini tartlets I used the back of a spoon.
- Bake for 10 minutes and take out of the oven to set.
- To make the filling beat the egg yolks until fluffy and gradually add the condensed milk and beat until thick. Next add the lime juice and continue beating until combined.
- Pour the filling mixture into the baked crust and return to the oven to bake for another 10 minutes, or until it is set.
- Transfer to a wire rack to cool slightly and increase the oven temperature to 450 degrees for the meringue.
- To make the meringue beat the egg whites and salt until foamy. Add the cream of tartar and beat until soft peaks form. Add the sugar 1 tablespoon at a time beating until stiff with glossy peaks. Add the vanilla at the end.
- Now scoop the meringue onto the lime filling, making fancy swirls and peaks. I used a spoon to do this part. Bake for 3 to 5 minutes until the peaks are browned in spots.
- Cool at room temperature. You can serve it at room temperature or chilled.
- Recipe from Beekman 1802 Heirloom Dessert Cookbook