CARDAMOM KEY LIME TART
When I have extra limes lying around I always like to make a key lime tart—and adding cardamom makes this my favorite version of this classic dessert.
CARDAMOM KEY LIME TART
Graham Cracker Crust
2 ¼ cups finely crushed graham crackers
7 tbs salted butter, melted
Key Lime Filling
3 large egg yolks
1 scant tbs key lime zest
1 14 oz can sweetened condensed milk
½ cup + 2 tbs fresh key lime or lime juice
¾ tsp vanilla bean paste
1 ¼ tsp ground cardamom
Sweet & Salty lime Sugar
2 tbs granulated sugar
1 scant tsp lime zest
⅛ tsp kosher salt
Method
For the crust: Heat the oven to 350°F. Add the crushed graham crackers to a medium bowl, along with 7 tbs of melted butter. Stir everything together with a spoon until it begins to look like wet sand.
Add the mixture to a 9-inch tart pan with a removable bottom and press the crumb mixture firmly onto the bottom and up sides of the tart pan. Place the tart pan on a baking sheet and place in the oven.
Bake the crust for about 10 minutes, or until lightly browned and fragrant. Remove tart from the oven and set aside.
Reduce oven temperature to 325°F
For the filling: Add the 3 egg yolks + 1 scant tbs lime zest to a medium bowl and beat with a handheld mixer on high for 2 minutes.
Add the condensed milk to the yolks, and mix on medium until thick and combined, about 1 minute. Add the lime juice, vanilla bean paste, and cardamom, and mix in on low with the beater or by hand until just combined.
Pour the filling into the crust and place in the oven and bake for about 10-14 minutes. The edges will be set, but the center will still jiggle slightly.
Remove the pie from the oven and let it cool to room temperature before transferring to the refrigerator. Store in the fridge until fully chilled.
Prior to serving add the sugar, lime zest, and salt to a small bowl and rub together until fragrant and well combined. When serving, garnish each slice with lightly sweetened whipped cream and a sprinkle of the lime sugar.