This is the perfect sweet yet tart ending to a lovely dinner I made for my brother. When I found the original recipe I cringed at the thought of possibly having to use sweetened condensed milk, as you may know now I am lactose intolerant, so I thought and thought and *ping* a light bulb went off. A perfect way to simply tweak this recipe coconut creme!
I made the crust from scratch. About now graham crackers processed until there are no full bits. To that add 4 tablespoons of unsalted butter and process again until well incorporated. Pack the crust evenly into a tart pan, I used a spring form pan, both work well, if you don't mind caramelized edges on your tart then go for it. Place in a 350 degree oven for 10 minutes, when done let cool and move on to the filling.
Now this recipe calls for fresh limes, and believe you me, the freshness really does make a difference. Now I don't have a fancy shmancy juicer, I have the one where you rotate your citrus until no more juice comes out, and if I don't see some serious biceps by the end of today haha. I used about 5 limes which makes 3/4 cup. To it added a can of coconut creme, 2 whole eggs and 4 egg yolks (an extra step I took to prevent the custard from cracking), I used a 1/2 cup sugar, and a pinch of salt. Whisk all of these together and pour into your cooled crust. Place back into the oven for 45 minutes to an hour, just until the the custard has sent.
Let the tart cool for an hour on your counter, then one more hour in the fridge to help the setting process. Once set take out of the spring form pan and add the zest of a lemon on top. Cut yourself a piece of tangy sweet, smooth goodness and enjoy!
Simply Tweaked Key Lime Tart
Ingredients
9 to 10 graham crackers (each 2 1/2 by 5 inches)
1/2 cup sugar
4 tablespoons unsalted butter, melted
1 can coconut creme
3/4 cup fresh lime juice (from 5 limes), or bottled key-lime juice
2 large eggs, and 4 egg yolks
Pinch salt
Slivered lime zest, for garnish (optional)
Directions
1. Preheat oven to 350 degrees. Process graham crackers in a food processor until fine crumbs form; add butter. Process until combined. Transfer mixture to a 9-inch spring form pan with a removable bottom; pat into bottom and up sides. Place pan on a baking sheet, and bake until crust is fragrant and slightly colored, about 10 minutes.
2. Meanwhile, in a medium bowl, combine coconut creme, lime juice, egg yolks, 1/2 cup sugar, and salt; whisk until smooth. Pour mixture into crust (warm or cool is fine), leaving 1/8 inch at the top; return to oven. Bake until filling is set around edge but still slightly loose in center, 45 to an hour.
3. Cool completely at room temperature; then refrigerate until chilled, at least 2 hours. Serve, garnished with zest, if desired.
For original recipe by Sarah Carey click on the link below:
youtube: https://www.youtube.com/watch?v=WBqKn64qJrs&list=WL&index=21
website: http://www.marthastewart.com/342088/key-lime-tart
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