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Black-Bottom Key Lime Tart
Black-Bottom Key Lime Tart
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Prep Time:
20 minutes
Total Time:
6 hours
Indulge in a unique twist on key lime pie with a surprise layer of decadent chocolate.
Ingredients:
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 3/4 cup butter or margarine, cut into pieces, softened
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup bittersweet chocolate chips
  • 1/2 cup whipping cream
  • 4 egg yolks
  • 2/3 cup Key lime juice
  • 1 teaspoon grated Key lime or regular lime peel
  • 1 or 2 drops green food color, if desired
  • 1/2 cup whipping cream, whipped
  • Key lime or regular lime slices, if desired
Instructions:
  • Preheat the oven to 350°F. Combine flour, butter, powdered sugar, and salt in a food processor. Pulse until a dough ball forms. Press the dough firmly into the bottom and up the sides of a 10-inch tart pan with a removable bottom. Bake for 20 to 25 minutes until lightly browned. Allow to cool completely for about 20 minutes before using.
  • Start by placing the chocolate chips in a small bowl. In a small saucepan, gently heat 1/2 cup of whipping cream over medium heat until hot. Pour the hot cream over the chocolate chips and let it sit for 2 minutes. Stir gently until smooth. Spread the mixture into the partially baked crust, ensuring to reach the edges. Refrigerate for 30 minutes or until firm.
  • In a medium bowl, whisk together condensed milk, egg yolks, lime juice, lime peel, and food color until smooth. Pour the filling over the chocolate layer.
  • Bake for 20-22 minutes until the center is firm. Let cool in the pan on a rack for about 2 hours. Refrigerate covered for at least 2 hours, but no more than 2 days. Top with whipped cream and lime slices before serving. Keep stored in the refrigerator.

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