Welcome to yet another installment of Secret Recipe Club. A monthly jaunt into other people’s food blogs with the sole purpose of meeting new friends and discovering some delicious new recipes.
This month I was assigned to: Fabulously Fun Food whose owner/creator is Melanie. Melanie is a daring cook that likes to challenge herself in the kitchen and conquer her irrational fears! Go Melanie go!!! I’m also a bit jealous of her because she got to live in Germany for a few years before returning to the states and now lives in Nashville, TN. Visiting Germany is on my bucket list! Just a little FYI 🙂
Out of all of Melanie’s fabulously fun recipes, I chose her Key Lime Bars With Pistachio Graham Cracker Crust. Oddly enough (for me) I pretty much followed her recipe to a “T” and only added a splash of vanilla and a dash of salt that her original recipe didn’t call for….Oh, I also made it into a tart by using a tart pan 🙂 If you’re familiar with key lime anything, you’ll know that “tart” is a very appropriate word!
Pucker up you guys. Here you go…
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KEY LIME TART {PRINT THIS RECIPE}
The Crust:
5 tablespoons butter, melted and cooled (I always use salted just to be different) LOL
2/3 cups shelled pistachios
1 sleeve graham crackers
1/4 cup sugar
1 1/2 tablespoon fresh grated lime zest
-Add the graham crackers, pistachios, sugar and lime zest to a food processor and pulse until the mixture is resembles dry sand.
-Add the melted butter and pulse for an additional few seconds until the mixture resembles…wet sand.
-Prepare a tart pan by spraying the bottom and sides with cooking spray.
-Add the wet graham cracker crumbs to the tart pan and press the mixture evenly on the bottom and up the sides of the pan to form a uniform crust.
***NOTE- A flat bottom measuring cup can be very helpful in pressing the crumbs evenly into the pan.
-Bake the tart crust in a preheated 350 degree oven for 8-12 minutes until nicely golden.
-Cool.
The Filling:
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
3/4 cup bottled key lime juice
1 teaspoon vanilla
1/4 teaspoon salt
-In a larbe bowl, whisk the egg yolks and condensed milk.
-Add the key lime juice, vanilla and salt whisking again until smooth.
-Pour the key lime mixture into the cooled crust and spread it evenly.
-Bake at 350 degrees until the filling is set ( approximately 15 minutes).
-Remove and allow to cool to room temperature.
-To serve, gently place one hand on the bottom of the tart pan and lift. The outer ring of the pan will fall away leaving you with a lovely side crust that is easy to slice and serve.
-I garnished mine with some additional crushed graham cracker crumbs and fresh lime zest.
Thank you for the recipe Melanie! It was very refreshing dessert on a hot summer’s day. We enjoyed it very much!!!
Until we bake again,
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I'm heading to Florida soon so I can't wait to have some key lime pie. This looks delicious! I love citrus bakes. I had your blog this month so head over to see what I made – I LOVED it 🙂
That looks so pretty! I love how you put the zest on top!
Mhmm, I'm now craving these guys again! I love that you put it in a tart pan! I'll need to try that when I finally get around to buying one 🙂
What a gorgeous tart! I love anything with key limes.
Key lime is one of my all-time favorites! I love the addition of pistachios in the crust; the perfect sweet and salty combo to compliment the tart key lime filling. Sounds wonderful!
Beautiful tart..great SRC pick!
This crust looks awesome and of course I'm going to be a big fan of it because of the pistachios in it. Great looking tart.
Oh my gosh…YUM! I love key lime pie, but haven't had any in ages. And that crust sounds amazing with the addition of pistachios!
My key lime tree is producing fruit faster than I can use it. I can't wait to make this SOON!
I SO love key lime pie! This pistachio-laced crust looks heavenly!
That crust sounds awesome! What a yummy dessert for the end of summer. Great choice for SRC!