This recipe is a combination of recipes from Cook's Illustrated. I mashed up their Key Lime Pie recipe and Strawberry Pie recipe to create this summer ready dessert! Strawberries and lime are a wonderful combo that just screams summer and it's a great way to welcome the season.The directions may seem a bit much with the four different tasks but don't let it stop you. You can also make this in stages or in advance!
Strawberry Key Lime Tart
recipe adapted by a combination of recipes from Cook's Illustrated
KEY LIME FILLING
4 teaspoons grated lime zest
4 teaspoons grated lime zest
1/2 cup lime juice from 3-4 limes
4 large egg yolks
1 (14oz) can sweetened condensed milk
For the Filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken.
GRAHAM CRACKER CRUST
1 1/4 cups graham cracker crumbs (or cookie crumbs)
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted
For the Crust: Adjust oven rack to center position and heat oven to 325 degrees. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes.
To make tart: Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.)
STRAWBERRY LAYER
2 pounds fresh strawberries, cleaned, hulled and cut into slices
1/2 cup granulated sugar
pinch of salt
1 cup strawberry jam
2 tablespoons fresh lemon juice
1/2 cup granulated sugar
pinch of salt
1 cup strawberry jam
2 tablespoons fresh lemon juice
For the strawberry layer: Toss berries, sugar, and salt in medium bowl; let stand until berries have released juice and sugar has dissolved, about 30 minutes, tossing occasionally to combine.
Place jam in small saucepan. Bring jam to simmer over medium-high heat; simmer, stirring frequently, until dark and no longer frothy, about 3 minutes. Stir in lemon juice; pour warm liquid over strawberries and stir to combine. Let cool, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours.
To finish tart: Remove the baked tart from the fridge and spread a layer of strawberry topping on top. Garnish with whipped cream topping below.
WHIPPED CREAM TOPPING
3/4 cup heavy cream
1/4 cup confectioners or powdered sugar
1 teaspoon fresh lime juice
1/2 teaspoon lime zest
For the Whipped Cream: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks with electric mixer or wire whisk. Adding confectioners’ sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Stir in lime juice and zest. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula.
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