This month I was assigned to: Fabulously Fun Food whose owner/creator is Melanie. Melanie is a daring cook that likes to challenge herself in the kitchen and conquer her irrational fears! Go Melanie go!!! I'm also a bit jealous of her because she got to live in Germany for a few years before returning to the states and now lives in Nashville, TN. Visiting Germany is on my bucket list! Just a little FYI :)
Out of all of Melanie's fabulously fun recipes, I chose her Key Lime Bars With Pistachio Graham Cracker Crust. Oddly enough (for me) I pretty much followed her recipe to a "T" and only added a splash of vanilla and a dash of salt that her original recipe didn't call for....Oh, I also made it into a tart by using a tart pan :) If you're familiar with key lime anything, you'll know that "tart" is a very appropriate word!
Pucker up you guys. Here you go...
KEY LIME TART
The Crust:5 tablespoons butter, melted and cooled (I always use salted just to be different) LOL2/3 cups shelled pistachios1 sleeve graham crackers1/4 cup sugar1 1/2 tablespoon fresh grated lime zest -Add the graham crackers, pistachios, sugar and lime zest to a food processor and pulse until the mixture is resembles dry sand.-Add the melted butter and pulse for an additional few seconds until the mixture resembles...wet sand.-Prepare a tart pan by spraying the bottom and sides with cooking spray.-Add the wet graham cracker crumbs to the tart pan and press the mixture evenly on the bottom and up the sides of the pan to form a uniform crust.***NOTE- A flat bottom measuring cup can be very helpful in pressing the crumbs evenly into the pan.-Bake the tart crust in a preheated 350 degree oven for 8-12 minutes until nicely golden. -Cool.
The Filling:
2 large egg yolks1 can (14 ounces) sweetened condensed milk3/4 cup bottled key lime juice 1 teaspoon vanilla1/4 teaspoon salt
-In a larbe bowl, whisk the egg yolks and condensed milk.-Add the key lime juice, vanilla and salt whisking again until smooth.-Pour the key lime mixture into the cooled crust and spread it evenly.-Bake at 350 degrees until the filling is set ( approximately 15 minutes).-Remove and allow to cool to room temperature.-To serve, gently place one hand on the bottom of the tart pan and lift. The outer ring of the pan will fall away leaving you with a lovely side crust that is easy to slice and serve.-I garnished mine with some additional crushed graham cracker crumbs and fresh lime zest.
Thank you for the recipe Melanie! It was very refreshing dessert on a hot summer's day. We enjoyed it very much!!!
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