I have a key lime obsession.
Regular lime is great, but key lime has just a lil extra somethin' somethin'. An extra almost ~creaminess~ to it. Key Lime Pie has always been one of my favourite desserts.
So when there was a damn two-day long ice storm in April, and I saw key limes at the grocery store, I grabbed them instantly. It was time to add a little extra comfort and brightness into the kitchen.
The greek yogurt brings a nice smooth tartness, and the mascarpone is a super creamy and lightly sweet. Plus the limes and some honey to round out the flavours, this is an all around win. I like to keep a less-sweet cream that really compliments the sweet crust.
This recipe is enough for 2-3, 8” tarts. If making a single tart, you’ll have some left over but this freezes incredibly well for up to 6 months. I usually make a double batch and freeze it for whenever the occasion arises! Pull it out a day or two before you want to use it, and keep it in the fridge. Or let it warm up on the counter (but not too much, you still want it to be cool when you work with it).
250g shortening at room
1 tsp vanilla extract
1 large egg
435g pastry flour, sifted
- Cream together the sugar, flavours and shortening until light and fluffy.
- Add the milk to the shortening, mixing on high speed until fully incorporated.
- Add the egg to the shortening and scrape down the bowl
- Add the sifted flour into the mixture gradually and blend until smooth
- Transfer the dough onto a floured surface and knead into a short log shape, then chill in the fridge until use
- When chilled, roll the dough out without making it too thin, and place it in the tart pan. Make sure to gently press the dough into the edges, and then trim the top
- Bake for 10-15 minutes at 375F until lightly golden
Key Lime Cream:
60ml whipping cream, whipped
3 TBS honey
10 key limes
225g full-fat greek yogurt
- Zest 5 limes and juice all 10 limes
- Mix everything together until smooth
- Yup, that’s it
- Taste it and adjust to your preference.
- Once your crust has cooled completely, melt down dark chocolate and brush it onto the tart shell and let it harden. This is important to prevent the crust from getting soggy, and the dark chocolate is amazing in this recipe anyway. So don’t skip it.
- When the chocolate is fully hardened (important!!!!), smooth the key lime cream into the shell
Now, go make this!