Key Lime Tarts
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- 1 lb. key limes, zested and juice, making about 1 cup juice
- 1/2 cup water
- 1/4 cup sugar
- 1 almond tart dough, recipe follows
- 1 egg, beaten
- 4 egg yolks
- 1/2 cup sugar
- 1 cup condensed milk
- six 4 x 2 inch rectangle tart pans
- parchment paper
- pie weights or dried beans
Cut zested limes in half and juice them, setting them aside for later use.
Working on well floured surface, roll out dough to a thickness of about 1/8 inch.
Put six 8 inch x 6 inch rectangles of parchment paper over dough. Weight down paper with pie weights or dried beans. Bake for 15 minutes. Remove pie weights or beans and parchment paper, brush dough with egg and bake for another 3 minutes. Remove plate from oven and place on wire rack til it reaches room temperature.
Meanwhile, in large bowl, mix together egg yolks, sugar, condensed milk and reserved lime juice using a whisk.
Pour lime juice mixture into crusts and bake for another 20 minutes.
Decorate top of each tart with 1 tablespoon of the lime zest and 1 Tbsp. of the syrup. Refrigerate for an hour before serving. The tarts can be refrigerated for up to two days after preparation.
2 sticks very cold unsalted butter, 8 oz
1/2 cup powdered sugar
1/2 cup blanched almonds, finely ground
2 Tbsp. cold water
1/2 tsp. salt
2 cups flour
Put butter and 1/4 cup powdered sugar in food processor fitted with metal blade. On pulse setting mix for 2 minutes
Add almonds and remaining powdered sugar and pulse for another 2 minutes, til mixture is smooth.
Add egg, water, salt and half the flour. Pulse for another two minutes til mixture forms dough. Add remaining flour and pulse for another minute, til ball of dough is formed. Remove ball of dough from food processor, cover in plastic wrap and refrigerate for a least an hour before using. To make a chocolate crust, add one tablespoon of unsweetened cocoa powder when you add the almonds and remaining powdered sugar.
This dough stores in the freezer, well wrapped for up to two months, and thawed in the refrigerator.