What’s a summer BBQ without a cool refreshing dessert? This tart is much lighter than a traditional pie, and the graham cracker crust is made from scratch, making it crisp, almost like a cookie. The recipe is adapted from one of my favorite blogs, Dessert First. I omitted the meringue she used, as not everyone in my family loves meringue as much as I do, but it works well with whipped cream as well, homemade or store-bought whichever you have time for….
Graham Cracker Crust
makes about 16 3-in square tart shells
1 cup butter, room temperature
1/4 cup firmly packed dark brown sugar
1/4 cup granulated sugar
1/4 cup honey
2 cups all purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
1/2 teaspoon ground cinnamon
I creamed the butter and sugars in a stand mixer until light and fluffy before adding the honey.
I then mixed the dry ingredients together in a separate bowl and added it to the wet ingredients in parts, making sure all the ingredients were fully incorporated.
The dough will come together but it is very moist due to the large quantity of butter. I flattened it into a disk and let it chill in the refrigerator wrapped in plastic wrap. After about an hour, I rolled it out on a floured surface and attempted to transfer it to my 9″ pie dish. This proved disastrous. So after many vain attempts, re-chilling, and re-rolling, and re-failing, I ended up just pressing it into the dish with my fingers. It turned out a little uneven in places but it worked. I then let the dough chill for another 30 min before baking so that it crisped up properly. The recipe suggests baking for about 18 min although I baked for about 30 min until it became dark brown, which was a bit too long. 20 min would have been enough.
Key Lime Curd
adapted from Pierre Hermé’s Desserts
makes about 1 1/2 to 2 cups
1/2 cup sugar
1/2 cup key lime juice
1/2 cup unsalted butter, cut into 1 inch pieces, softened but not melting
I prepared the curd while the tart shell was in the oven. I first whisked the eggs and sugar together, before adding the lime juice. I whisked over a hot water bath until thick, adding the pieces butter one at a time. The recipe suggests blending the curd in a food processor and adding the butter while mixing on high. I’ve found that the same wonderful creamy effect can be obtained without transferring to the food processor. After thickening over the stove, I let the curd chill in the refrigerator until completely cool.
Once the tart shell cooled to room temperature, I poured the curd into the shell and let it cool in the fridge until it was ready to serve!