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.