We are on week #2 of the Nailed It/Failed It posts and I’m going to declare Nailed It! This is another recipe from the Bachour book. I made a few minor changes to the recipe to keep the home cook in mind and the equipment he/she may have at the house. This is a really simple recipe with the majority of time used for cooling the tarts. One could easily whip these up in the early afternoon and they would be perfect for dinner that same day. I used a small silicone 3″ tart mold for these instead of a ring mold. The original recipe also called for a brush of Valrhona Cristal Absolute neutral glaze for the raspberries. I went with a simple syrup to keep the costs down but one could easily add a small amount of liquor to the simple syrup if they were wanting that flavor.
If you missed week #1 of the series, you can find it here. So give these tarts a try and let us know how you did.
Nailed It, Key Lime Tarts
Almond Tart Dough:
- 13 Tbsp butter
- 1 1/4 cup confectioner's sugar
- 1 1/2 egg
- 1/3 cup ground almonds
- Pinch of salt
- 1/2 cup plus 2 Tbsp AP Flour
- 2 cup cake flour
Key Lime Filling:
- 1 can sweetened condensed milk
- 3 large egg yolks
- 1/2 cup key lime juice
For the Almond Tart Dough:
- Preheat oven to 325°
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter and confectioners sugar until smooth.
- Slowly add 1 1/2 eggs in and continue to mix.
- Add ground almonds, salt and all-purpose flour until combined.
- Add cake flour and mix until smooth.
- Roll dough into 1/8 inch thickness, cover with plastic wrap and refrigerate until cold.
- Butter 12 small tart molds and cut dough to fit. Line and trim the molds and chill for an additional 30 minutes before baking for 20 minutes or until golden brown.
For the Key Lime Filling:
- Preheat oven to 300°
- Put condensed milk and egg into a stand mixer, use paddle attachment to mix on low speed until blended and smooth.
- Add juice and continue to blend until smooth.
- Pour mixture evenly into prepared tart shell and bake for 12-15 minutes or until slightly jiggly in the center.
- Cool in the refrigerator for at least 1 hour before assembling.
- Top each tart with fresh raspberries and brush with simple syrup.