On Your Mark. Get Set. Bake.
I guess I really have been watching too much The Great British Bake Off. After watching Ryan churn out his Key Lime Pie, I was tempted to do something limely too so thus, here you have it. A first collaboration with Sis. Key Lime Tart.
4 ounces cream cheese, softened to room temperature
4 large egg yolks
14-ounce can of sweetened condensed milk
1/2 cup key lime juice
2 teaspoons lime zest
BEAT cream cheese on high speed until smooth.
BEAT in the egg yolks
BEAT in the sweetened condensed milk, lime juice, and lime zest until combined.
POUR into the warm crust.
POUR into tart shell and bake for 15 mins (180C)
CHILL for at least 2 hours
SERVE and consume.
The result turned out to be better than I thought. I have tried eating it cold and warm and I have found that it tasted better warmer. On first sight, it is reminiscent of the traditional portugese egg tart. However it packs a punch with it’s key lime pie filling which surprisingly goes well with the crust.
Perhaps a sweet crust could have been used to help balance out the sourness of the key lime filling. Do you prefer the traditional gingersnaps base and having it served cold? Well. Time to get this sorted.