Key Lime Tart Recipe

1. Preheat the oven to 350°F (175°C). Lightly butter a 9-inch tart pan with removable bottom.

2. In a bowl, whisk together 1 cup all-purpose flour and 0.5 cup granulated sugar until combined.

3. Cut 0.5 cup cold unsalted butter (cubed) into the flour mixture using a pastry cutter or your fingertips until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

4. Add 3 egg yolks and mix gently until the dough just comes together. If necessary, add 1 teaspoon cold water at a time (up to 1–2 tsp) to bring dough into a cohesive ball—do not overwork.

5. Turn the dough out onto a lightly floured surface, press into a flat disk, wrap in plastic, and chill in the refrigerator for 20–30 minutes.

6. Roll the chilled dough to about 1/8-inch thickness and ease it into the prepared tart pan, pressing into corners. Trim excess, crimp edges, and prick the base lightly with a fork.

7. Line the crust with parchment and fill with pie weights or dried beans. Blind-bake for 15 minutes, remove weights and parchment, then bake 8–10 minutes more until pale golden. Let cool on a rack.

8. Reduce oven temperature to 325°F (160°C).

9. In a bowl, whisk together 0.5 cup key lime juice and 1 cup sweetened condensed milk until smooth and homogeneous.

10. Pour the lime-condensed milk mixture into the cooled baked tart shell, smoothing the surface.

11. Bake the tart at 325°F for 12–15 minutes, until filling is just set but still slightly jiggly in the center.

12. Remove from oven and allow tart to cool to room temperature, then chill in the refrigerator for at least 2 hours (better overnight) to fully set.

13. In a small saucepan over low heat, warm 0.25 cup blood orange juice until just simmering. If you prefer a slightly thicker glaze, whisk in 1–2 teaspoons granulated sugar and dissolve completely.

14. Allow the juice (or juice with sugar) to reduce gently for 3–5 minutes until slightly syrupy. Remove from heat and let cool to room temperature.

15. Once the tart has chilled and the filling is set, brush a thin even layer of the cooled blood orange glaze over the surface of the tart. Return to the refrigerator for 10–15 minutes to set the glaze.

16. Ensure mixing bowl and whisk are completely clean and dry. In the bowl of a stand mixer or with a hand mixer, add 3 egg whites at room temperature.

17. Begin whipping the egg whites on medium speed until they become frothy.

18. Gradually add 0.5 cup granulated sugar (for meringue), a tablespoon at a time, while continuing to whip.

19. Increase speed to high and whip until glossy, stiff peaks form.

20. Sprinkle in 1 teaspoon black lime powder and fold gently just until streaks are incorporated — do not deflate the meringue. Taste and adjust: add a pinch more black lime powder if a stronger flavor is desired, folding carefully.

21. Transfer meringue into a piping bag fitted with a large tip or dollop with spoons. Pipe or spoon meringue decoratively over the chilled tart surface, creating peaks if desired.

22. Using a kitchen torch, gently brown the meringue peaks until golden. Alternatively, place the tart under a preheated broiler for 30–60 seconds, watching closely to avoid burning.

23. Allow the torched meringue to cool for a minute.

24. Scatter 0.25 cup lime caviar over the tart: distribute small spoonfuls across the surface and on top of meringue peaks for bursts of citrus texture and visual contrast.

25. If desired, sprinkle a tiny pinch of extra black lime powder over the finished tart for added color and aroma.

26. Chill the completed tart briefly (15–20 minutes) so components settle, then slice and serve. Store any leftovers covered in the refrigerator for up to 2 days.