We’ve reinvented the classic Key lime pie as a tart made with a homemade graham cracker crust. Key limes are smaller, rounder, and have a yellower cast than regular limes; look for them in gourmet shops and some supermarkets. Otherwise, substitute regular limes; six limes should yield 1/2 cup juice.

　　

Ingredients

makes one 9-inch tart

　　All-purpose flour, for dusting

　　Graham Cracker dough (page 90)

　　4 large egg yolks

　　1 can (14 ounces) sweetened condensed milk

　　2 teaspoons grated Key lime zest

　　1/2 cup freshly squeezed Key lime juice (about 12 Key limes)

　　Pinch of salt

　　1 cup heavy cream

　　2 tablespoons confectioners’ sugar

　　Candied Key Lime Slices (recipe follows)

　　

Candied Key Lime Slices

1 cup sugar

　　2 Key limes (about 1 ounce each), very thinly sliced into rounds

　　(makes enough to garnish one 9-inch tart)

　　

Step 1

On a lightly floured work surface, roll out dough to a 12-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch flan ring (set on a parchment-lined baking sheet) or tart pan with a removable bottom, pressing into the edges. Using a sharp paring knife, trim dough flush with the rim. Prick the bottom of the dough all over with a fork. Chill the tart shell until firm, about 30 minutes.

　　

Step 2

Preheat the oven to 350°F. Line tart shell with parchment, leaving a 1-inch overhang. Fill with pie weights. Bake until the crust is just beginning to turn golden, 12 to 15 minutes. Remove parchment and weights. Return to oven; continue baking until crust is golden brown, 12 to 15 minutes more. Transfer to a wire rack to cool completely.

　　

Step 3

In the bowl of an electric mixer fitted with the whisk attachment, beat yolks on medium-high speed until pale and fluffy, 2 to 3 minutes. Add condensed milk, lime zest, lime juice, and salt, and beat to combine, about 1 minute, scraping down the sides of the bowl as needed.

　　

Step 4

Pour filling into cooled crust; bake until set, about 10 minutes. Transfer tart (still on parchment if using a flan ring) to a wire rack to cool. Once completely cool, loosely cover with plastic wrap; refrigerate until chilled, at least 1 hour or up to 1 day.

　　

Step 5

When ready to serve, combine cream and confectioners’ sugar in the bowl of an electric mixer fitted with the whisk attachment; beat until soft peaks form. Garnish tart with Candied Key Lime Slices, and serve with whipped cream on the side.

　　

Candied Key Lime Slices

Step 6

In a 10-inch sauté pan, bring sugar and 1 cup water to a boil, stirring constantly until sugar dissolves. Reduce heat to a gentle simmer. Add lime slices in a single layer, arranging them so they do not overlap. Cook until white pith is translucent, 30 to 40 minutes, turning slices two or three times during cooking. Using a slotted spatula, carefully transfer slices to a wire rack to cool completely before using.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter