Strawberry Lime Tart

Saturday night at church we had our Annual Chili Cook Off and Pie Contest, of course I wanted to participate in the baking! I decided to try a variation of a recipe in one of my many cookbooks that hardly ever gets opened, honestly my collection is fairly small and I still barely use it. The recipe called for a graham cracker and pistachio crust, but I thought this would be the perfect way to use up the left over dough I had frozen when I made graham crackers. So I baked up the graham crackers, crushed them in my food processor and whipped together this tart. I absolutely love lime tarts of all kinds, so it came as no surprise to me how delicious this turned out. A smooth, creamy lime filling inside a tender, crisp graham cracker crust topped with fresh strawberries made this dessert a hit = no leftovers. I can't wait to try it again as mini tarts with various fruits; enjoy and happy baking!

Ingredients:

For the crust:

2 c graham cracker crumbs
1/4 c sugar
1 Tbs lime zest
5 Tbs butter, melted and cooled

For the filling:

2 egg yolks, large
1 14 oz. can sweetened condensed milk
1/2 c lime juice, fresh (about 4 medium sized limes)

2 c strawberries, sliced

For the glaze:

1 Tbs lime juice (I used lemon since I forgot to reserve lime)
1 Tbs water
1 Tbs sugar
1 tsp cornstarch

Directions:

Preheat your oven to 350º and grease a 9" tart pan, set aside. In your food processor combine the graham cracker crumbs, 1/4 c sugar and lime zest, pulse in the butter until the mixture starts to come together. Press the crust mixture into the tart pan and bake for 10-12 minutes; remove carefully and cool on a wire rack. In a bowl whisk together the egg yolks, condensed milk and lime juice until smooth, spread evenly into the cooled tart shell. Bake for 15 minutes, remove carefully and cool on a wire rack. In a small pan combine the 1 Tbs of lime juice, water, sugar and cornstarch; stir constantly until it boils and thicks, remove from heat. Arrange the strawberry slices in a concentric circle and top with the glaze (you can either brush it on or just drizzle it over like I did - I need a pastry brush). Cover with plastic wrap and refrigerate 1-2 hours before serving.

Yields 6-8 servings

Recipe adapted from glazed kiwi & lime tart with pistachio crust from 500 Pies & Tarts by Rebecca Baugniet

I’m partying at the Pi Day Pie Party at Crazy for Crust today. Come party with us!