Summer days are becoming hotter and hotter, no matter where you are these days. Even this self-proclaimed pie lover finds the desire to not turn on the oven amongst these sweltering days, greater than the desire to bake a pie. It’s why I’ve been baking more easier, and quicker, galettes with puff pastry, stonefruit pandowdy or skillet zucchini cakes that bake quite well outside on the grill.
Despite my heart, and tummy, belonging to seasonal fruit pies — hot sweet summer days call for simple very-minimally, almost non-existent, baked pies. And that’s where my classic Lime Tart is a favorite, especially this of year. It was one of the first recipes I shared on this blog, and if you love citrus you’ll love this tart, but if you don’t really love lime, well I’ve found that the Lime’s tartness is perfectly balanced out with sweetened condensed milk, and with my new addition of a crust made from saltine crackers — well the flavors are everything you want in a refreshingly light summer cream pie. Bitterly sweet and decadently creamy with a salty crunch that hits just right … if I say so myself. I’m kicking myself for not having my this pie and crust combo, but am just so glad it’s now a Dreamery signature!
You know what other variations would be delightful in this Lime Tart? I’m thinking speckles of fresh mint blended into the cream, coconut oil used in the crust. If you really love coconut and lime you can even add toasted coconut into the crust and atop, along with candied limes which are such an easy way to eat nature’s candy! To think that this is also the first recipe shared in almost a year, and it’s technically and update of an already shared summer recipe. Well I do have a few new recipes to share with you soon, it was my hope this summer to make the time and space for having fun with recipes, but also to food style and make them look all pretty. Both for placing onto the table on a lovely Sunday afternoon to weekly al fresco lunches, and yes for sharing all the yummies I’ve been fully savoring with you too!
It really is a great easy recipe to whip up for when you want a refreshingly sweet bite on hand or whenever you need a simple dessert to please a crowd on a hot summer day. It’s been a few years, but I wouldn’t want to share this updated recipe without keeping my original words and the story for the creation of this signature Dreamery recipe….
Over time I’ve developed an infatuation with the bitter tanginess of lemon and lime, after years of choosing rich velvety chocolate over any flavor. But there’s this sophistication and daintiness from these citrus delights. Now mix it with fresh fruit and you have a combination of flavors that explode in your mouth. Sweet, yet bitter, lime always adds a zest to just about everything I eat. It’s an addictive burst of flavor that energizes my taste buds and make them do a happy dance. I first made this lime tart last year, when my cousin was craving key lime pie.
I haven’t made key lime pies since my assistant pastry days at Natale’s bakery, and hadn’t savored this delightful treat since my trip to Key West. This simple take on the Floridian dessert, is best eaten frozen. I mean can you say no to a slice of lime tart ice cream? Which is why my family, myself included, crave this zesty delight. On a scorching hot summer day, there’s nothing more refreshing than a slice of this tangy tart …
LIME TART WITH A SALTINE CRACKER CRUST
MAKES ONE – 9″ PIE/TART
INGREDIENTS
Saltine Cracker Crust
about 1 cups crumbs {about 30 to 35 crackers} – Unsalted Saltine Crackers, best to use Unsalted so crust isn’t too salty
3 tablespoons – Turbinado {or Granulated} Sugar
5 tablespoons – Unsalted Butter {or Coconut Oil}, melted
1 can {14 ounces} – Sweetened Condensed Milk
3/4 cup – Fresh Lime Juice {About 5 to 6 limes)
4 large – Egg Yolks
1/2 cup – Sugar
Pinch salt
Lime Slices, optional for garnish
RECIPE
Pre-heat oven to 350*f. Butter, rub coconut oil or non-stick spray on your tart pan, making sure to wipe any excess. Place onto a line baking sheet and set aside.
To make the Saltine Cracker Crust, grind the saltines into fine crumbs, add into a medium bowl and mix with the sugar and melted butter until incorporated. Pour the crumbs into the tart/pie pan, spreading evenly on the bottom and into sides. Freeze until solid, 5 to 10 minutes. {If not prebaking the crust, keep chilled until ready.}
Baking for 12 to 14 minutes, until golden brown and fragrant. {If crust begins to crack, gently push crumbs back into place.} Cool completely on a cooling rack.
To make filling and assemble tart, whisk the condensed milk, lime juice, egg yolks, sugar, and salt in a medium bowl, until smooth. Pour mixture into crust {making sure filling doesn’t go past an 1/8′ from the edge}. Bake until the filling is set around edge, but slightly loose in center {about 20 to 25 minutes}.
Cool completely on a cooling rack, then refrigerate until chilled, at least 2 hours. Garnish with lime slices, shredded coconut or whatever you prefer. Best served chilled, enjoy!
Note :: Refrigerate, loosely covered, up 4 days.
Leave a Reply