Key Lime Tart

Quem freqüenta o blog sabe que eu amo torta de limão, isso graças a minha amiga querida Val, pois depois que experimentei a tortinha que ela fez eu me apaixonei por tudo quanto é tipo de torta de limão, rsrsr verdade!!

E esta ai foi mais uma que eu estou louca para experimentar

Serves 8 | Prep time: 30 minutes | Total time: 3 hours

ingredientes

    * 9 to 10 graham crackers (each 2 ½ by 5 inches)
    * 2 tables spoons plus ½ cup sugar
    * 4 tablespoons unsalted butter, melted
    * 1 can (14 ounces) sweetened condensed milk
    * ¾ cup fresh lime juice (from 4 to 6 limes) or fresh or bottled key-lime juice
    * 4 large egg yolks
    * Pinch salt
    * Slivered lime zest, for garnish (optional)

   1. Preheat oven to 350 degrees. Process graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form, add butter. Process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom, pat into bottom and up sides. Place pan on a baking sheet, and bake until crust is fragrant and slightly colored, about 10 minutes.
   2. Meanwhile, in a medium bowl, combine condensed milk, lime juice, egg yolks, remaining ½ cup sugar, and salt; whisk until smooth. Pour mixture into crust (warm or cool is fine0, leaving 1/8 inch at the top; return to oven. Bake until filling is set around edge but still slightly loose in center, 20 to 25 minutes.
   3. Cool completely at room temperature, then refrigerate untilchilled, at least 2 hours. To store longer, cover and refrigerate, up to 2 days. Serve, garnished with zest, if desired.