Key Lime Tart with Graham Cracker-Macadamia-Coconut Crust Topped with Italian Meringue

Makes One 11″ Tart

For the Crust

1¼      Cup Graham Cracker Crumbs

½         Cup Macadamia Nuts, Finely Ground

½         Cup Sweetened Shredded Coconut, Finely Ground

¼         Cup Granulated Sugar

1/3       Cup Unsalted Butter (5  1/3 Tablespoons), Melted and Cooled

For the Key Lime Mixture

6          Large Egg Yolks, Room Temperature

2          14 Ounce Cans Sweetened Condensed Milk

1          Cup Fresh Key Lime Juice

Italian Meringue

Preheat oven to 350°.

For the Crust:  Mix the cracker crumbs, macadamia nuts, coconut, sugar, and melted butter together. Blend well and evenly press into the bottom and sides of an 11” tart pan with removable bottom. Set aside. 

For the Key Lime Mixture:  Mix the egg yolks with the sweetened milk and blend well. Add the lime juice in a stream and beat into the egg mixture. Combine well. Poor into prepared tart pan. Bake for 20 – 25 minutes, until set. Remove from oven and cool on a wire rack.  

When completely cool top with Italian Meringue (either free-form or use a pastry bag fitted with a star tip and decorate attractively – see photo) and carefully burn the meringue with a small kitchen torch or place 6 inches under a broiler and carefully watch until the top is a light golden color.

Refrigerate overnight or at least 4 hours. Remove tart pan before serving.

OR

To make individual bars: When completely cool remove the tart from the pan and cut into 2″ squares.  Top with Italian Meringue by using a pastry bag filled with a star tip and carefully burn the meringue as in the instructions above.

Key Lime Tart Topped with Italian Meringue (Freeform Topping)

Key Lime Tart Topped with Italian Meringue (Freeform Topping)

Key Lime Tart Topped With Italian Meringue

Key Lime Tart Topped With Italian Meringue

Key Lime Tart Cut Into Bars

Key Lime Tart Cut Into Bars

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