Here’s a little-known fact about me: aside from being the owner of Sugar Blossom Bake Shop and author of Beach House Baking, I am also a regular dessert contributor to RokPrime Steakhouse in San Juan Capistrano!
I rotate through different desserts for RokPrime’s menu, and I’m always excited when I “launch” a new item. I recently placed my Key Lime Tart on the menu and I’m happy to announce that the feedback has been tremendous!
I finally had a free night to experience a meal at RokPrime as an actual paying customer and boy, was I excited.
We chose an amazing bottle of Barolo to accompany our porterhouse steak, which was served with truffle mashed potatoes and roasted brussels sprouts. A side order of colossal onion rings with housemade bbq sauce–which were, by the way, phenomenal– rounded out the meal. As expected, the meal was superb and I enjoyed it so much that I forgot to take photos (yes, that’s how good it was!)
By the time the dessert course came around, I was stuffed. But, a full stomach couldn’t stop me from ordering dessert. Not to mention, I just had to try my Key Lime Tart to get the full RokPrime experience.
My Key Lime Tart is served with a graham cracker crust that I sweeten with brown sugar, which gives the graham cracker a subtle molasses flavor and an extra edge versus using just regular sugar.
This is a great dessert to serve in the winter time when citrus is in season. It’s a snap to whip up and bakes in less than 15 minutes. The most challenging part is forming the crust in the ramekins, but with a little patience and deft hand you’ll have it down in no time.
Key Lime Tart
- Preheat oven to 375 degrees.
- In a large bowl, mix together graham crumbs, sugar and butter. Grease 5 large ramekins (4-inch diameter) with pan spray and measure out 3 tablespoons of the crust mixture into the ramekin. Press the mixture onto the bottom. I find that the flat bottom of an an ice cream scoop handle works well. Add 3 more tablespoons of the mixture to the ramekin and press onto the sides of the ramekin, about 3/4-inch high. I find that the side of the ice cream scoop handle works well for this. Bake crust for 7 minutes.
- Remove from oven and let cool before filling.
Key Lime Filling
- In a large bowl, whisk together all the ingredients. Pour about 4 ounces of filling into each ramekin just up to the rim of the crust. Place the ramekins on a sheet tray and bake them for about 10 to 12 minutes or until the custard is set. Remove tarts from oven and transfer to refrigerator. Let tarts cool for at least 4 hours before serving. To remove tart from ramekin, flip over the ramekin onto the center of a flat plastic plate that has been lightly greased in its center with pan spray. Torch the bottom and sides of the ramekin. Firmly tap the ramekin on the plate a couple times to release the tart. Flip over tart onto your palm and place on your serving plate. Top with whipped cream and garnish with fresh fruit if desired.