Who loves key lime tart?
But have you ever tried key lime tart with a different kind of limes?
I live close to a bengali grocery store and they have always have these amazing limes. These are super fragrant lime are called Gondoraj. They are large oval shaped lime with hard skin. As soon as you slice one, the kitchen is filled with this amazing fragrance. The juice is amazing in taste too!
So I decided to use the Gondhoraj lime in place of the key limes in this recipe for key lime tart. It made for an amazing tart!
Having said that, you can use any fragrant lime in the recipe. I hope you will give this recipe for key lime tart a try!
PS: You find more information on the gondoraj lime here
- 200 gram plain flour All purpose flour (USA), maida (India)
- 125 gram unsalted butter cold and cubed
- 40 gram powdered sugar also called confectioner's sugar or icing sugar
- 1/4 tsp salt
- 1 egg yolk
- 2 tsp heavy cream double cream
- 400 gram condensed milk I used Nestle 397 gram condensed milk can
- 3/4 cup lime juice
- 3 egg yolks
- 4 lime zest
- Sprinkle the tart pan with bread crumbs (optional)
- Mix together the plain flour, sugar and salt and put through a sieve to remove any lumps
- Mix together the butter and flour until it looks like coarse mixture
- Add in the egg yolk and heavy cream and mix it until the dough starts pulling away from the sides of the mixing bowl
- Make a ball and wrap the dough in an aluminium foil or an air tight container
- Keep in the fridge for atleast one hour but you can also keep it overnight
- Lightly dust the surface with flour and roll the dough to about 1/8 inch thickness
- Lift the disc and put it on top of the tart pan. Gently press the dough against the tart pan. Trim any excess dough
- Set the tart in the fridge for about 15-20 minutes (make sure to cover it to prevent any food smells from the fridge seeping into the tart shell)
- Pre heat the oven to 165 degrees
- Blind bake the tart (Blind baking is done by lining the tart with the parchment paper and filling the tart with beans or porcelain baking stones)
- Bake for 12-15 minutes. Remove the tart from the oven, remove the beans and parchment paper and bake for another 5-6 minutes to get the golden brown colour on the tart shell
- Let the tart cool
- Whisk the eggs together for a minute or two with an elective beater
- Add in the condensed milk and whisk for another 2-3 minutes.
- Pour in the lime juice and beat for another 2-3 minutes
- Mix in the lime zest and pour the filling in the cooled tart shell
- Bake the tart for 15-20 minutes at 160C. Bake until the tart is set on the side and is still wobbly in the middle
- Take out of the oven and cool it. Chil lin the fridge for 3-4 hours