Tuesday, April 10, 2012

Key Lime Pie Tart



For Easter this year instead of my traditional carrot cake I made, I decided to try a Key Lime Pie. I found a recipe for gluten free graham crackers and made it (here), then crushed them for my crust (like this recipe) and added it to a tart pan. You may have some leftover mixture if your pie dish is shallow. If so, try halving this recipe or use a deep dish. I did intend for these to be mini tarts, but that idea flopped so I'll just say that this recipe for a whole tart is super easy and tastes really really good, I especially preferred it chilled. It set up nicely, slicing beautifully and was so smooth and creamy. I found it to be more tart at a room temp than chilled.


Key Lime Pie Tart {Gluten Free}
adapted from allrecipes

4 egg yolks, beaten
2 (14 ounce ea.) cans sweetened condensed milk
1 cup key lime juice (Nellie & Joe’s)
Zest of two limes
1 (9 inch) prepared graham cracker crust (I made a gluten free crust)

Preheat oven to 375 degrees F (190 degrees C).
Combine the egg yolks, sweetened condensed milk, lime juice and zest. Mix well. Pour into unbaked graham cracker shell.
Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices and zest if desired.

*For mini tarts, divide crust crumbs evenly into 24 cupcake liners, press bottoms and up along side , add about 1/4 C. of key lime pie batter to each. Bake for 10 minutes 350'. Let cool and chill.


* You may also add about 3-4 TBL of unsweetened dried coconut to your crust mixture for more flavor.



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1 Comments:

Leslie said...

This looks wonderful. Key Lime is one of my favorite flavors!

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