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Zely & Ritz


4 servings



MacGourmet downloadKey Lime Pie. To import, drag image to your MacGourmet recipe box.

Made with MacGourmet

Design: Luka Cvrk, Solucija.com

Key Lime Pie


  • Tart shell:
  • 1 sheet frozen puff pastry, thawed
  • 2 tablespoons cocoa powder
  • Filling:
  • 5 egg yolks
  • 1 can (14-ounce) sweetened condensed milk
  • 3 tablespoons sugar
  • cup key lime juice
  • Finely grated zest of 1 key lime
  • Sauce:
  • cup key lime juice
  • 3 tablespoons water
  • 3 tablespoons sugar
  • Pinch of salt
  • To serve:
  • About 8 teaspoons sugar


Preheat oven to 350 degrees.

Tart shell: Unfold the puff pastry sheet and lay it on a flat surface. Sprinkle evenly with cocoa powder. Roll pastry with a rolling pin until cocoa has evenly dyed the dough and the pastry sheet is an even thickness. Transfer to a baking sheet lined with parchment paper. Bake until crispy, 15 to 20 minutes. Allow the pastry to cool (leave the oven on).

When pastry has cooled, break it up and place the pieces in a food processor. Pulse until pastry has a crumb consistency. Press the crumbs evenly onto the bottoms and sides of 4 individual fluted tart pans (about 4 inches in diameter; see Note) with removable bottoms. Bake at 350 degrees for 10 minutes. Allow to cool before filling.

Filling: Preheat oven to 325 degrees. In a small bowl, combine egg yolks, condensed milk, sugar, lime juice and zest, and whisk together. Pour into prepared tart shells, dividing equally. Bake just until the edges are firm, about 15 minutes. Allow to cool for 30 minutes, then refrigerate for 2 hours or more.

Sauce: In a small pot, combine lime juice, water, sugar and salt. Heat until sugar dissolves. Remove from heat.

To serve: Unmold tarts onto individual serving plates. Evenly sprinkle about 2 teaspoons of sugar over the top of each tart. Using a brulee torch, and constantly keeping the torch in motion, carefully burn the sugar until it caramelizes. Sugar will bubble, then quickly set with a rich brown color (be careful not to overdo it, or sugar will blacken and become bitter). Pour the sauce around the tarts and serve.

Note: Instead of 4 individual tart pans, tart can be prepared in a single 9-inch or 9 1/2-inch tart pan. Baking time may be slightly longer.

Makes 4 servings.


Per serving: calories, 677 (29% from fat); fats, 22 grams (11 grams saturated); cholesterol, 307 milligrams; carbohydrate, 109 grams; sugar, 99 grams; fiber, 1 gram; protein, 15 grams; sodium, 234 milligrams


tart puff pastry cocoa lime juice zest