While it’s taken a whole lot longer than I actually anticipated, I’ve seemingly gotten my new site up and running with only the smallest of minor glitches. Honestly, I can’t really complain and I’m pretty darned proud of myself :) Self hosting. Shared hosting. Servers. html. css. php. htaccess. It started off as being so very confusing but now I think I’ve collected all the dots… and I’m finally starting to connect them. I certainly learned a lot along the way and in the end it’s a good feeling knowing I completed a “DIY” project on my To Do list. I made these key lime tarts when I was in the final stages of gettng the site ready and they were a terrific pick-me-up. They’re very tart… very good… and very very rewarding. Now that we’ve hit those warm months of summer (hey, it was 102°F here today!) this is a wonderful hot-weather dessert. Whether you make them as cute little 3″ tartletts or go for a full 9″ tart, no matter, you’ll still get plenty of raves!
As soon as I saw the Key Lime post on Jamie’s blog, I knew I’d have to make some variation of it. I’ve been on quite the citrus kick lately and was very tempted to make a full size tart but in the end decided to use some of the cute 3″ tartlette pans I have. I love making mini sizes of pretty much everything… much easier on portion control :) The recipe Jamie used looked so good that I made no variations at all… just changed up the pan size.
Key Lime Pie
Adapted from allrecipes
Ingredients
1 (9 inch) prepared graham cracker crust (store bought or use recipe below to make your own)
3 cups sweetened condensed milk
1/2 cup sour cream
1/2 cup fresh squeezed key lime juice
1/4 cup Nellie and Joe’s Key Lime Juice
1 tablespoon grated lime zest
Method
Preheat oven to 350°F
In a medium bowl, combine condensed milk, sour cream, lime juice, and lime zest. Mix well and pour into graham cracker crust.
Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! (The 3″ tartlettes took about 12-15 minutes to form the bubbles) Chill thoroughly before serving. Garnish with lime slices and whipped cream if desired.
Graham Cracker Crust
Ingredients
1 1/2 cups crushed graham crackers
1/3 cup butter, melted and cooled
1/3 cup granulated sugar
Directions
Combine all ingredients and press into the bottom of pan.
Have a delicious day!
whoa! loving the new layout! it’s stunning. :)
mmm. i wish it were warmer here in scotland!
the past two days it just bucketed. today’s sunny, but i’ll be inside revising of exams.
o well. love your site, your photography, and of course, your food!
Hey Krissy, thanks so much for the kind words. Please send some of your rain here, we’re in a terrible drought situation. The rain would be so welcomed :)
I adore anything Key Lime!
Oh boy these look good. only trouble with them being a summertime dessert is that means the oven needs to be on but i can deal with that briefly.
The site looks fantastic!! You did an awesome job! I don’t think I’d be able to do it.
The tarts look yummy! I love key lime.
Awww, thanks so much!
My fave bakery rarely has key lime tarts anymore. I may just have to make them myself…
Beautiful…I am so glad you like them! Loving the new site…I give ya a lot of credit for doing this on your own!!!
Awww… thanks Jamie!
Looks absolutely delicious and love the fact that these tarts are mouthfuls only. I must add that the presentation and pictures are just amazing.
Amazing job, I wouldn’t be able to do it. I’d be bald…. he he
Anyhow, love those beautiful photos of your tarts. They are Perfecto!!!
AmyRuth
How come everything is so much cuter in mini form?!
Love the citrus(read, tart & tangy) kick you’ve been on! Keep ‘em coming!
Btw, I think its awesome you did all your blog changes yourself! I need to do something with mine. One day I’ll get motivated and figure out what.
~ingrid
I finally did it ! It’s absolutely delicious ! It’s the first time I ever taste Key lime pie but I’m already in love with it :o) Thanks !!!!
hey,
i actually tried making these the other night and the center actually was sunken in after it set and cooled out of the oven… am i doing something wrong?
also, i made my own crust but how do you make it all stay around the sides? it also did not really stick even after i baked them.
Help.
I Love Your key lime tarts very much. Have you tried The World’s Greatest Key Lime Pie At Kutcharitaville Cafe in Asheville yet. It’s the Greatest One Ever.
Wayne Rogers