Recipe: Key Lime Tart

Make and enjoy this yummy recipe from our pastry chef, Camille Malmquist.

Key Lime Tart
For the crust:
The volume measurements are approximate, but the weights are sure to work. If you don’t already have one, a kitchen scale is an invaluable tool.
75 g (5.5 Tbsp.) cold unsalted butter, cubed, plus some for the tart pan
75 g (5.5 Tbsp) sugar
150 g (1 cup) flour (pastry flour is ideal, but all-purpose will work, too)
1/4 tsp. fine sea salt
1/2 Tbsp. cold milk
1. Combine the sugar, flour and salt in a medium bowl. Add the butter and rub in with your fingertips (or a pastry cutter, or pulse in a food processor) until the mixture takes on the consistency of breadcrumbs. Add 1 Tbsp. of the milk and gently combine. The dough will look crumbly, but it should hold together when you squeeze it in your hand.  If not, add the rest of the milk, a little at a time, until the desired result is achieved.
2. Butter an 8″ tart pan (the kind with a removable bottom, preferably) and dump in the dough. Spread it out evenly and press it into the sides and bottom to form a thin crust. Cover with plastic wrap and chill at least 30 minutes.
3. Meanwhile, heat the oven to 350 F. Place the tart pan on a baking sheet. Remove the plastic wrap and bake the tart shell until it is nicely browned, about 15 minutes. Remove from the oven and cool.
For the filling:
8 oz. (3/4 cup) sweetened condensed milk
3 oz. egg yolks (from about 5 eggs, reserve the whites for another use)
3 oz. (1/3 cup) bottled key lime juice or fresh squeezed lime juice with a splash of lemon juice
1. Reduce the oven temperature to 325 F. Whisk together the condensed milk and yolks, then add the lime juice and mix well.
2. Pour into the prepared crust and bake until set, about 20 minutes. Allow to cool completely.
3. Top with lightly sweetened whipped cream and enjoy!
Makes 1 eight-inch tart, serving six to eight people.