Penelope's Recipe Box

Just because a pie has a certain reputation for being cool and a little sharp, doesn’t mean it can’t change. A little chocolate persuasion can make it nice and sweet.

Key Lime Tart with Chocolate Wafer Cookie Crust

Chocolate Wafer Cookie Crust

1. 1 cup chocolate wafer cookie crumbs
2. ½ cup unsalted butter, melted
3. 1 tbs sugar or honey
4. 1 tbs all purpose flour

Preheat the oven to 350°

Combine all the ingredients until well blended

Turn out into the center of a pie tin and press outward from the center, until the crust covers the center and sides of the tin

Bake 5-10 minutes

Key Lime Tart

1. 4 large egg yolks
2. 1 can (14 oz) sweetened condensed milk
3. 2 tsp grated Key lime zest
4. ½ cup freshly squeezed Key lime juice (about 12 Key limes)

pinch of salt

5. 1 cup heavy cream
6. 2 tbs confectioner’s sugar

In the bowl of an electric mixer, and using the whisk attachment, beat egg yolks on medium-high speed until they’re pale and fluffy, about 2-3 minutes

Add condensed milk, lime zest, lime juice, and salt

Combine and beat for another minute

Pour filling into the cooled crust

Bake until set, about 10 minutes

Transfer to a wire rack to cool

When completely cool, cover loosely with plastic wrap and refrigerate until chilled, at least 1 hour, but the longer the better

To serve, combine the heavy cream and confectioner’s sugar in the bowl of an electric mixer

Using the whisk attachment beat until soft peaks form

Serve the tart with the whipped cream on the side