Key Lime Tart - A Refreshing Taste

Summer tastes are tart, sweet, and refreshing. This Key Lime Tart is just that. With key lime juice, coconut crust, and whipped cream topping you can almost imagine you're in the tropics on a warm summer day. A little high in calories, but cut the pieces small and enjoy. Since I got a tart pan a couple of years ago, I've been on the lookout for recipes to use it with. You could also do this in a large pie plate if you don't have a tart pan.
Key limes are a tropical fruit similar to lemons. They are native to Southeast Asia and with Crusaders and other early travelers, made their way to the West Indies where Columbus found them. These are the type of limes that are used in most of the world. We in the U.S. often confuse them with the larger limes we find in the grocery stores that are a hybrid developed in the early 20th century. Key limes are smaller, yellower in color, and more sour. They were grown commercially in southern Florida and Florida keys before the groves were destroyed by a hurricane in 1926. They are now grown in some backyard gardens and commercial production is making a slight comeback.
Key limes are primarily know for their flavor in Key Lime Pie but the fresh juice is also a tasty flavoring for fish, meats, and in marinates.  Key Lime Pie recipes include sweetened condensed milk, which the pie was invented to use soon after condensed milk was developed as a luxury food.

Key Lime Tart in Coconut Crust

Coconut Crust                                            

Crust ready to bake

1 1/2 cups graham cracker crumbs

3/4 cup shredded coconut

1/4 cup sugar

1/2 teaspoon cinnamon

1/3 cup butter, melted

1/2 teaspoon vanilla extract

Filling       

Filling 

4 large egg yolks

1 cup sugar

1/2 cup Key Lime juice

1 (14-oz) can sweetened condensed milk

1 teaspoon vanilla extract

Whipped Cream      

Topped with whipped cream

1 cup heavy cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

Garnish: Toasted coconut and/or lime

   zest (optional) 

To make the Crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, coconut, sugar and cinnamon in a bowl. Stir in melted butter and vanilla. Press into bottom and sides of a 9-inch tart pan. Bake 10 to 12 minutes or until golden. Cool

To make Filling: Lightly whisk egg  yolks in a mixing bowl. Whisk in sugar, Key Lime juice, sweetened condensed milk and vanilla. Pour into cooled crust and bake for 20 minutes. Remove from oven and cool to room temperature. Chill pid several hours or overnight. 

To make the Whipped Cream: Place cream in a mixing bowl and beat with electric mixer until soft peaks form. Add sugar and vanilla, and continue to beat until stiff. Spread or pipe over pie. Garnish with toasted coconut and/or slivers of lime zest.

Ummm, good!

Makes one 9-inch tart

from Bonnie Aeschliman, Cooking with Bonnie: Farm to France