I’m generally a terrible dessert baker, but these recipes are so easy. There are 2 parts, first the tart pastry crust recipe courtesy of Williams Sonoma and then the filling recipe courtesy of Emeril Lagasse. Both recipes have simple ingredients and procedures. It tasted great, but I see a modification in the future for me with this recipe.
Tart Pastry Ingredients:
- 1 1/4 cups all-purpose flour
- 1 Tb sugar
- 1/4 tsp salt
- 1/2 cup, unsalted butter, diced and chilled
- 2 Tb cold water, (more if needed) I place the water in the refrigerator to make sure it’s cold enough
Preheat your oven to 450
Slice and dice the butter and return it to the freezer to chill for about 10 minutes. Using a food processor place the flour, sugar and salt into the bowl. Then drop the chilled butter pieces on top of that mixture. Process by using the on-off pluses until the mixture resembles small pieces of oatmeal flakes. Approximately 14 pulses. Add 1 tablespoon of the cold water and process for a couple of seconds. Add the remaining 1 tablespoon of cold water and process with 3 to 4 on-off pulses. The dough should be damp enough to form a rough ball but not wet. Add a few more drops of cold water if necessary to achieve this consistency.
Turn the dough on to a well floured work surface and shape it into a disc shape. (If the weather is warm you may need to wrap this dough in plastic cling wrap and refrigerate for 30 minutes to ensure it’s cold enough to roll.) Roll the dough out until it is about 1/8″ inch thick and 11″ inches in diameter. Transfer the rolled out dough into a 9″ tart or pie pan. Pat the overhang back in around the edge to make the sides thicker than the bottom.
Using a fork pierce the crust slightly to allow hot air to escape during the baking process. Bake for 15 minutes. Remove from oven and allow to cool completely.
Key Lime Filling Ingredients:
- 2 @ 14oz cans sweetened condensed milk
- 1 cup of Key Lime juice (about 2 pounds of Key Limes)
- 2 eggs
- 1 cup sour cream
- 2 Tb powdered sugar
- zest of 1 Lime (use a Lime not a Key Lime, the zest is better)
Preheat the oven to 325.
Combine the condensed milk, Key Lime juice and eggs. Whisk until they are well blended then place the mixture into the cooled tart shell. Bake 15 minutes then allow to chill in the refrigerator for at least 2 hours. (I refrigerated mine overnight then topped it the next morning.)
Once the filling is cooled thoroughly in the tart crust then whisk the sour cream and powdered sugar together. Using a rubber spatula spread it over the tart. Zest 1 Lime over the tart as a garnish and place the Key Lime Tart in the freezer for a minimum of 2 hours, serve chilled.