I associate the feeling of warm Florida days as a child with this classic dessert we all know and love.
This creamy and lip smacking tart inspired by those days indulging in key lime pie.
Yield 8-10 Servings
Mis en Place
Crust
1 1/2 Cup Graham Crumbs
2 Tbsp. Macadamia Nuts. ground
2 Tbsp. Sugar
6 Tbsp. Melted Unsalted Butter
Curd
1 Whole Egg
2 Egg Yolks
¼ Cup Lime Juice
1/8 Cup Lemon Juice
Zest of 1 Lime
1/3 Cup Sugar
Pinch of Salt
4 Tbsp. Unsalted Butter
Meringue
3 Egg Whites
½ Cup Granulated Sugar
1 Tbsp. Vanilla Extract
Shaved Toasted Coconut & Roasted Macadamia Nuts, for garnishing
Method
Step 1
Prepare crust.
Melt butter and combine all ingredients for graham crust in a bowl.
Step 2
Grease an 8" tart pan with a removable bottom and begin to pack the graham crust with back of a spoon.
Step 3
Bake at 350 degrees for 10 minutes. Let cool completely before removing tart ring.
Step 4
Prepare curd.
In a glass or stainless steel bowl, whisk together ingredients for curd leaving the butter aside.
Step 5
Create a Bain Marie by placing mixing bowl over a saucepan with 1” of water, whisk continuously.
Step 6
Cook curd until thick and registers 75 degrees Celsius on a thermometer.
Step 7
Remove from heat and add butter. Hand blend until emulsified.
Plastic wrap directly on surface and chill until cold.
Step 8
Once crust is cool, remove carefully from ring.
Remove curd from fridge and fill crust.
Step 9
Prepare meringue.
Combine egg whites and sugar in a stainless steel bowl place over Bain Marie again until thermometer reaches 60 degrees Celsius.
Step 10
Using a stand mixer or hand mixer whip up meringue on medium-high speed to stiff peaks. Add vanilla.
Step 11
Pipe or spread meringue over tart and use a torch to brûlée or place under a broiler in the oven for 2-3 minutes.
Step 12
Garnish with additional lime slices, macadamia nuts and shaved toasted coconut.
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