Key Lime Tart – WINE DINE WANDER

I hope everyone had a wonderful Mother’s Day yesterday! This was the first year in 26 years that I was not able to celebrate Mother’s Day with my mom in person. While a little sad, thinking back is extremely comforting in knowing what an amazing relationship I have had and still have to this day with my mom. All of the sporting events, school functions, birthday parties, late night hair brushings and life advice have not been forgotten and are beyond appreciated. I love you, mama!

In honor of my lovely mom, I wanted to bake one of her favorite desserts, a Key Lime Pie or Tart. She usually has no problem passing on dessert but when a Key Lime Pie is on the menu, “even if she is super full she will eat it” – something I can relate to 100% of the time. I took the basic Key Lime Pie and put my own little spin on it and absolutely LOVE how it turned out. I added zero sugar and the result is a perfect tart/salty/sweet dessert!

Mom, I wish you could be here to taste the tart – I love you!! 🙂

Key Lime Tart

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 9 Inch Tart

Ingredients

8 graham cracker sheets
½ C pistachios
½ tsp nutmeg
4 tablespoons melted butter
2 tsp honey
3 egg yolks
1 can (14oz) sweetened condensed milk
½ cup Key Lime juice (preferably fresh) about 42 limes
1 tbsp Key Lime zest
1 pint fresh blackberries
Powdered sugar (optional)

Instructions

Preheat your oven to 350° F. In a food processor, pulse the pistachios until they are a rough crumb, add in the graham crackers and nutmeg and continue to pulse until they are fine crumbs. Add the melted butter and honey. Pulse to combine.
Press the graham cracker mixture into a 9-inch pie plate or tart pan. Bake the crust for 10 to 12 minutes, until golden and fragrant. Remove from oven and let cool slightly.
When the crust is in the oven, whisk together the egg yolks, condensed milk, and Key lime juice and zest until blended. Pour the mixture into the crust and bake for 15 minutes, or until barely jiggly in the center. Remove from oven and let cool completely.
Once the tart is cool, place blackberries around the edge, or however you would like to decorate the top of the tart and finish with sifting a fine layer of powdered sugar on top!

Notes

I found out the hard way that key limes are a pain in the butt to juice so I suggest either buying fresh key limes and using a juicer (which I did not do) or buying key lime juice. I juiced FORTY TWO limes by hand to get ½ C of juice…don’t do this to yourselves!

Recipe lightly adapted from: Food52

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