I'm puckering up!

...no one get too excited about the title of this post. Just a little teaser to get you to read it! Oh how manipulative this Kindergarten teacher can be to get someone's attention =)

I made a delicious Key Lime Tart for a supper club this weekend that is so easy and quite tasty, too! Thought I would share the recipe with you....let me know if you try it!

Key Lime Tart
"A Sterling Collection"
Memphis Jr. League Cookbook

Ginger Pecan Crust:
1/2 cup graham cracker crumbs
1/2 cup gingersnap cookie crumbs
1/2 cup flaked coconut
1/4 cup finely chopped pecans
5 tbsp. butter, melted

Filling:
4 egg yolks
14 oz. can of sweetened condensed milk
1/3 cup key lime juice or lime juice
1 1/2 tsp. finely shredded lime zest

Whipped Creamy Topping:
1 cup whipping cream
2 tbsp. sugar
1/2 tsp. vanilla extract

Crust: Mix dry ingredients together and add melted butter. Press over the bottom and 3/4' up the side of a 9" spring form pan. Bake at 350 degrees for 5 minutes. Cool to room temperature and chill, covered in the refrigerator.

For the filling, whist the egg yolks in a large bowl until pale yellow. Add the condensed milk, lime juice and zest and mix well. Spoon into the chilled crust. Chill, covered for 4 hours or until firm.

For the topping: combine the cream, sugar and vanilla in a chilled small mixing bowl. Beat at medium speed until soft peaks form. Spread over the tart. Store, covered in the refrigerator. Garnish with lime twists.

Photo courtesy of my buddy Giada =)