Here is my take on a classic Key Lime Pie recipe! Most Key Lime Pies are not usually baked, but I found baking the tart gave me a firmer filling which made it perfect for slicing. The filling for this tart is so refreshing, which makes this tart perfect for summer! The tang of limes was balanced by the sweet, creamy custard, all nestled and held together by a sweet crumbly short-crust pastry. If you can get Key Limes you should use them in the recipe (normal limes work perfectly fine too). It's a dessert that sings of sunshine, warm breezes, and the laid-back charm of a summer evening.
Ingredient:
Sweet Pastry:
175g Plain Flour
25g Icing Sugar
100g Butter (Cold and cut into cubes)
1 x Egg Yolk
1 Tbsp Ice Cold Water
Key Lime Pie Filling:
397ml Condensed Milk (1 Can)
3 x Egg Yolks
4 x Limes (Juice and Zest)
Caramelised Limes:
4 x Limes
200g Caster Sugar
200ml Water
Decoration:
300ml Double Cream
Zest of 1 Lime (Optional)
1. To make the pastry in a large mixing bowl add the plain flour, icing sugar and cold cubed butter.
2. Rub the butter into the dry ingredients until the mixture resembles breadcrumbs. This can be done in a food process using the pulse function, be careful not to over-blend otherwise the pastry will become tough.
3. Add the egg yolk and ice-cold water into the bowl. Mix until the mixture starts to come together.
4. Tip the ingredients onto a work surface and gather to form a dough. Knead the dough a few times to make the pastry smoother. Form the pastry dough into a ball and slightly flatten. Try not to knead otherwise the pastry will become tough.
5. Wrap the pastry in clingfilm and place in the fridge to chill for 30 minutes (this will help to relax the pastry).
6. While the pastry is chilling, to make the caramelise limes cut the limes into thin slices. If you have a mandolin use it as it makes it so much easier, I ended up buying one after this!
7. Place the limes into a pan with boiled water and blanch for 2-3 minutes. Then remove the limes from the water and place them on a wire rack to drain.
8. Discard the water and repeat this process. This will help prevent the caramelised limes from becoming bitter.
9. Next place the sugar and water in a pan. Heat until the mixture starts to boil. Add the limes into the sugar solution and reduce the heat to allow the mixture to simmer gently. Place a lid on the pan to stop too much water evaporating away.
10. Keep the limes simmering until they become translucent and remove them from the pan. Place the limes on a baking tray lined with parchment paper and allow to air dry. You can keep the sugar syrup the limes have been poaching in and use it in cocktails for a sweet limey kick!
11. Grease a 23cm/9inch loose bottom fluted tart tin.
12. Remove the pastry from the fridge and place it onto a work surface lightly dusted with flour. Roll the pastry using a rolling pin to a thickness of around 3mm. You can place the tart tin over the rolled-out pastry to see if it has been rolled enough, the pastry should be around 10cm bigger than the tart tin.
13. Carefully lift the pastry and place it over the tart tin. Ease the pastry into the flutes of the tart tin making sure there is pastry overhanging the tart tin. Then with a fork, lightly prick the base of the pastry (this will stop it from puffing up during baking).
14. Cover the tart in clingfilm and place in the fridge for 30 minutes.
15. Preheat the oven to 180C/350F/Gas Mark 4.
16. Once the pastry has chilled remove it from the fridge. Take off the cling film and then scrunch up some parchment paper so it becomes malleable. Place over the tart and fill with baking beans, I used a mixture of rice and flour instead!
17. Blind bake the tart for 13-15 minutes. Remove from the oven and remove the parchment paper and baking beans.
18. Trim off the excess pastry using a sharp knife. Cut at an angle and away from you to get a nice clean cut on the pastry.
19. Remove the excess pastry trimmings and bake for 10-12 minutes until the pastry becomes a pale golden colour and the base has dried out.
20. While pastry is cooling, reduce the temperature of the oven to 150C/300F/Gas Mark 3.
21. To make the Key Lime Pie filling, add the condensed milk, egg yolks and the zest and juice of the limes into a bowl. Mix until the ingredients are fully incorporated and the mixture starts to thicken up.
22. Pour the Key Lime Pie Mixture into the cooled tart case and bake for 15 minutes.
23. Once baked remove from the oven and allow the Key Lime Pie to cool. When the Key Lime Pie is cooled, remove it from the tart tin and chill in the fridge for 1 hour (the longer the better).
24. Place the double cream into a bowl and whisk using an electric mixer or stand mixer until soft peaks form.
25. When the Key Lime Pie has cooled remove it from the fridge. Place the whipped cream into a piping bag fitted with a Wilton 2D Piping Tip. Pipe rosettes onto the Key Lime Pie.
26. Finally place the Caramelised Limes around the whipped cream.
27. Using a microplane Zest a lime over the top of the Key Lime Pie so a little bit of extra decoration.
