KEY LIME TART Recipe
Key Lime Custard | Butter Crust | Torched Meringue
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Ingredients
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For the Key Lime Tart
Method
Instructions
Prepare the crust
In a medium bowl, mix together the flour, 1/4 cup granulated sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Press the mixture into the bottom and up the sides of a 9-inch tart pan. Bake at 350°F (175°C) for 10-12 minutes until lightly golden.
Make the custard
In a mixing bowl, whisk together the egg yolks, key lime juice, and sweetened condensed milk until smooth. Pour the filling into the pre-baked crust and bake for an additional 15-20 minutes, until the filling is set but still slightly jiggly.
Prepare the meringue
In a clean bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the 1/2 cup granulated sugar while continuing to beat until stiff peaks form. Add the vanilla extract and mix until combined.
Top with meringue
Spread the meringue over the baked custard filling, making sure to seal the edges to prevent shrinkage. Use a spatula to create peaks and swirls.
Torch the meringue
Using a kitchen torch, carefully toast the meringue until golden brown. If you don’t have a torch, you can broil the tart in the oven for 1-2 minutes; watch closely to avoid burning.
Cool and serve
Allow the tart to cool completely at room temperature before slicing. Serve chilled or at room temperature.
