I have finally gotten around to writing this recipe for you lovely people! I can't even believe how amazing the response has been on this post and it's just encouraged me to bake and create more for you. This recipe is classic and everlasting, and those are two things that always go well together. I have been making this standard key lime pie recipe (which also has hints of lemon) for over 5 years now and it is a favourite in my household.
I like to make my key lime tart/pie quite sour, as I don't have much of a sweet tooth. And I think the sharp contrast between the lemon/lime flavour and the condensed milk works so beautifully together, and allows your taste buds to really enjoy the tastes you are experiencing.
I like to explore with my toppings every time I make something new, and changing it up makes it more exciting for me. With this tart I went with fresh nuts and frozen berries which added different textures with each bite. I made these tart in about 20 minutes minus the baking time, so it really is a quick recipe and something that is perfect for those impromptu meetings/events where you need to pitch up with something.
Happy week everyone!
Recipe: Key Lime pie
Serves: 4 key lime pies
In a food processor (I used my Kenwood food processor) add your biscuits and blend well until they turn into a crumb like texture.
Grease the small tart tins, and then add the melted butter to the crumbs and press into the tart tins, or one large tart tin.
Bake at 160 C/fan for 10 minutes and then remove from the oven and while they cool, continue to make your filling. Let the base cool for 3 hours before adding your filling.
For the filling, whisk together the condensed milk, lime zest and juice and egg yolks until well combined.
Add to your prepared tart tins, and bake for another 15 minutes at the same temperature.
Once cooled (15-30 minutes) you can add your toppings.