Key Lime Tart
This Key Lime Tart is served with a graham cracker crust sweetened with brown sugar, which gives the graham cracker a subtle molasses flavor and an extra edge versus using just regular sugar.
Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
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.
Calories: 342kcal | Carbohydrates: 38g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 183mg | Sodium: 179mg | Potassium: 88mg | Fiber: 1g | Sugar: 23g | Vitamin A: 615IU | Vitamin C: 2.8mg | Calcium: 57mg | Iron: 1.6mg