Recipe: Key Lime Tart

Right up front, I want you to know this recipe has no relationship to the genuine Key Lime pie, except for the fruit juice itself. True Key Lime pie, according to my research, is always made with sweetened condensed milk. This tart is thickened with cornstarch, giving it a different color and appearance. I apologize for the lack of a photo, but we ate it already.

John's Key Lime Tart

Makes one 9-inch tart

Line a 9-inch tart pan with removable bottom with your preferred pie crust. Cover the bottom with parchment, add pie weights or beans, and bake the shell at 450 degrees for 8-10 minutes, or until just beginning to brown on the edges. Remove the shell from the oven and allow to cool completely.

Place the following ingredients in a medium saucepan:
1 1/2 cups sugar
1/4 cup cornstarch
pinch of salt
3/4 cup plus 2 tablespoons (7 ounces) water
1/2 cup key lime juice (from about a dozen fresh limes)
1 tablespoon finely minced lime zest (remove zest with a peeler before juicing the limes)

Stir with a wire whisk until the sugar is dissolved and you have a uniform slurry. Add two whole eggs and one egg yolk, one at a time, stirring to fully incorporate each one. Finally, stir in 3 tablespoons of unsalted butter, cut in small pieces.

Set the saucepan over medium heat and cook, stirring frequently and almost constantly near the end, for 15 minutes, or until the mixture becomes very thick. Remove from the heat. Stir a few moments to cool slightly, and pour the pudding into the prepared shell. Smooth the surface with a spatula.

Using strips of aluminum foil to protect the edges of the pastry from over-browning, place the tart on a sheet pan and set it in a preheated 350 degree oven for 10 minutes. Remove the tart from the oven and allow to cool for 10 minutes. Carefully transfer the tart to a rack to cool completely to room temperature. Place the cooled tart in the refrigerator until time to serve.

Dust the tart with powdered sugar, if you like, before slicing and serving.