Traditional Key Lime Tart Recipe
Here’s an oven baked,zesty,creamy Key Lime Tart Recipe with an authentic pastry crust…a delightfully sweet dessert with the perfect amount of tartness!!
Being a food blogger and not knowing the difference between a Pie and a Tart, now that s a little embarrassing ☺️.But I sure was unaware of the difference till a few months back. I did a research on the net, reading lot of posts by eminent foodies and bloggers and finally made some notes to share with you all.
Pies are usually round in shape whereas Tarts are of different shapes..oblong, square and sometimes irregularly formed.
Pies are baked in ceramic or Pyrex dishes and served in the same dish while Tarts are baked in a metal pan with removable bottoms and served on a serving plate.
Pies always have a crust covering the top of the pie where as Tarts usually never have a pastry covering on the top.
Pie crusts are flakier,crisper and lighter where as Tart crusts are firmer and crumblier.
A key Lime Tart or Pie is a classic American dessert made from egg yolks, condensed milk and key lime juice. Key limes are slightly yellow in colour with more seeds, are more aromatic and tarter than the normal lime and lemon. If you don’t find key limes in your area you can check out for bottled key lime juice in specialty and online stores.
For the 162 nd Foodie Monday Bloghop the theme being Lemon Affair I decided to bake a Key Lime Tart with a short crust pastry base and a condensed milk,egg yolks lime juice and cream filling baked to perfection and served with a dollop of cream and lemon zest.
Can the Tart be made a no Bake and eggless one?
The base of this ultra delicious Tart can also be a no bake one made from a biscuit and butter base rather than a classic short crust pastry base. Lot of recipes also have a no Bake, eggless filling made from whipping cream, condensed milk and Key Lime juice with lemon rind and kept in the fridge for 5-6 hours to set .The acidity in the lemon helps to set the dessert.