Key Lime Tart

This Key Lime Tart (can also be made as Key Lime Pie) is adapted from Taste of Home.

The recipe claims it feeds 12 people.  Maybe 12 people who hate lime.  Or 12 people watching their weight?  But certainly not 12 normal people.  4 of us polished off 3/4 of it easily, and probably could have eaten more.

TOTAL TIME: Prep: 35 min. Bake: 15 min. + 2 hours of chilling

Ingredients:

Crust:

1 1/4 Cups Graham Cracker Crumbs (I pulsed in a food processor)

5 Tbsp butter, melted (I used salted, but either is fine)

1/4 Cup ground Almonds (I pulsed in a food processor)

2 Tbsp Sugar (it called for 3 but I cut it down)

Filling:

4 Egg Yolks

1 Can (14 oz) sweetened condensed milk

1/2 Cup Lime Juice (I used Nellie & Joe's Key Lime Juice)

2 tsp lime zest (if you don't have a microplane, you need one!)

Topping:

1/2 Cup Heavy Whipping Cream

1 Tbsp Sugar

1/2 Cup Sour Cream

1 tsp lime zest

Fresh Raspberries and Lime Wedges (optional)

Directions Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter, almonds and sugar. Press onto the bottom and up the sides of a greased 9-in. tart pan. Bake 15-18 minutes or until edges are lightly browned. In a large bowl, whisk egg yolks, milk, lime juice and peel. Pour over crust. Bake 12-14 minutes or until center is almost set. Cool on a wire rack. Refrigerate at least 2 hours. In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold in sour cream and grated lime peel. Spread over tart. Garnish with raspberries and lime wedges. Nutritional Facts (Assuming 12 servings, but 8 is more realistic) 1 slice equals 288 calories, 16 g fat (9 g saturated fat), 112 mg cholesterol, 138 mg sodium, 31 g carbohydrate, 1 g fiber, 5 g protein