Monday, May 16, 2011

Key Lime Tart

It's spring!!!  Yippee!!  While it's raining today, we have FINALLY had some spring like weather - even had a good old fashioned nasty thunderstorm pass on through the other day.  Warm weather: it's nice to see you old friend. 

To pair with our spring like temperatures, I really wanted to make this Key Lime Tart.  Even though I blog and LOVE to cook, there is still SO much for me to try and discover - I have never had key limes before!!! 

This is strictly my own opinion, but this is not for the faint of heart.  Know ahead of time that you will spend quite a bit of time juicing these tiny little limes.  It was worth it in the end, the tart was D.E.L.I.C.I.O.U.S.  If you have kids, they might have more fun squeezing the juice out of these little suckers.  Also - the recipe calls for roughly 12 key limes, but I found that I used roughly 18-22.  (I used the whole bag)

It also called for a homemade graham cracker crust.  I searched and searched for graham flour, with no luck.  Frustrating.  But after doing some research, I found that graham flour is actually just a coarser version of whole wheat flour.  So, I used that instead and I feel like we still got the same result.  The crust was really good :-)

I also made candied lime slices - don't feel like you need to make these - it's just a garnish.  But, I thought it would be fun PLUS - I kept the liquid mixture (it's just a simple syrup) and I will use it for smoothies.  As I type this up, I am in the process of making cupcakes and will infuse this lime simple syrup into my cupcakes - we'll see how it turns out! 

Key Lime Tart
original recipe by Martha Stewart
adapted recipe by Kitchen Groovy

All Purpose Flour, for dusting
Graham Cracker Dough (recipe follows)
4 large egg yolks
1 can (14 oz) sweetened condensed milk
2 tsp. grated Key Lime zest
1/2 C freshly squeezed Key Lime juice
Pinch of salt
Candied Key Lime Slices (recipe follows)

On a lightly floured surface, roll out dough to a 12" round.  With a dry pastry brush, sweep off excess flour; fit dough into a 9" round tart pan with removable bottom, pressing into edges.  Using a sharp paring knife, trim dough flush with the rim.  Prick the bottom of the dough all over with a fork.  Chill the tart shell until firm, about 30 minutes.

Preheat the oven to 350 degrees.  Line tart shell with parchment, fill with pie weights.  Bake until crust is just beginning to turn golden, 12-15 minutes.  Remove parchment and weights.  Return to oven; continue baking until crust is golden brown, 12-15 minutes more.  Transfer to a wire rack to cool completely.

In the bowl of an electric mixer fitted with the whisk attachment, beat yolks on medium-high speed until pale and fluffy, 2-3 minutes.  Add condensed milk, lime zest, lime juice, and salt, and beat to combine, about 1 minute, scraping down the sides of hte bowl as needed.

Pour filling into cooled crust; bake until set, about 10 minutes.  Transfer tart to awire rack to cool.  Once completely cool, loosely cover with plastic wrap; refrigerate until chilled, at least 1 hour or up to 1 day.  Garnish tart with Candied Key Lime Slices.

Candied Key Lime Slices
1 C Sugar
1 C Water
3 Key Limes, very thinly sliced into rounds

In a 10" saute pan, bring sugar & water to a boil, stirring constantly until sugar dissolves.  Reduce heat to a gentle simmer.  Add lime slices in a single layer, arranging them so they do not overlap.  Cook until white pith is translucent, 30-40 minutes, turning slices over 2 or 3 times during cooking.  Using a slotted spatula, carefully transfer slices to a wire rack to cool completely before using. 

Chef Note: Save Lime Simple Syrup for another use i.e. smoothies, iced tea.  I am going to try putting it in a white butter cream frosting!

Whole Wheat Crust

1 1/4 C all purpose flour
1 1/4 C whole wheat flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
2 sticks unsalted butter, room temperature
3/4 C packed light brown sugar
2 T honey

Preheat oven to 350 degrees.  In a medium bowl, whisk together both flours, baking soda, cinnamon, and salt; set aside.  In the bowl of an electric mixer fitted with the paddle, beat butter, brown sugar, and honey on medium speed until light and fluffy, 2-3 minutes.

With mixer on low speed, add the flour mixture; beat until just combined.

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!


  1. Key Lime is my absolute favorite - I am totally trying this recipe. Thanks for another good one.:)

  2. Wow this sounds like a lot of work but looks and sounds delicious!

  3. I know King Arthur Flour Company sells Graham flour. When we lived in VT we were only 1/2 mile from their main store and headquarters - really convenient! Cub Foods and a few others sell their products, so you might be able to find it there, or in the King Arthur catalog for sure. And I'm pretty sure that Bob's Red Mill also makes a Graham flour (small yellow bag - usually In the organic section if not in the main baking isle). I love key limes and will definitely have to give this a try!

  4. Ooh, I absolutely love key lime pie! Its one of my favorites! Yours sounds delicious!! I love your blog and have enjoyed talking to you over the internet so I'm giving you the Versatile Blogger award!

  5. Yummy tart! I love citrus dessert so I will definitely like this! Only problem is that I don't bake enough that I will probably never be able to bake a tart........ I wish I can have a piece of this!

  6. Hello! Sorry that I haven't been here in a while, shame on me! I've been so busy.

    I absolutely LOVE key lime pie. Yours looks and sounds awesome! I should make one too. With the crummy weather we're having this week, it just might cheer me up. Have a great day!