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Key Lime Tart

A home-style Key Lime Tart made with Butter Cut In Small, All Purpose Flour, Sugar, Salt, and Ice Water. Scale it up or down for the number of people at the table.

Ingredients

• 12 oz
• 4 cup
• 3 tbsp
• 1 tsp
• 3/4 cup
• 1 1/2 cup
• 2 1/4 cup
• 1 cup
• 1/2 cup
• 3/4 cup
• 3 tbsp

Method (preview)

1. 1

   Mix together flour, sugar, and salt.

2. 2

   Mix butter into flour mixture until completely incorporated.

3. 3

   Make a well in the center of bowl and add egg and cold water.

4. 4

   Work mixture into a soft dough.

5. 5

   Let rest 15 minutes before using.

6. 6

   Blind bake pie shell and let cool. (pre-made pie shells can be substituted).

7. 7

   Combine lime juice, sugar and butter in a sauce pan. Cook over medium heat until sugar dissolves. Whisk eggs together in a bowl.

8. 8

   Gradually add sugar mixtue to eggs while stirring constantly.

9. 9

   Return mixture to pan and cook over lower heat, stirring until thick.

10. 10

    Do not boil.

11. 11

    Pour hot mixture into pre-baked pie shells, and let cool to room temperature, then refrigerate.

12. 12

    Peel and core the mangos and place in food processor.

13. 13

    Process until smooth.

14. 14

    Bring sugar, rum and juices to a low boil.

15. 15

    Pour hot liquid into mango puree with motor running.

16. 16

    Blend until smooth.

17. 17

    Pour over chilled tart and serve.