Key Lime Tarts Recipe Demonstration - Joyofbaking.com

hi I'm Stephanie Dworsky of joy baking calm today we're going to make key lime tarts and this is what it looks like starts with a sweet almond pastry crust we're going to fill that with a rich and creamy key lime filling and then on top we have lots of whipped cream so I'm to start we are going to make our pastry crust now I know key lime pies tarts can be made with a pastry crust which we are going to do today but sometimes you also see them with a graham cracker crust now if that's what you prefer you can go to the joy baking Comm website and we do have a recipe for a key lime pie with a graham cracker crust but today pastry crust so if you're using a stand mixer like I am here use your paddle attachment or you could use a hand mixer for this so the first thing we're going to do is we're going to sift all our dry ingredients together so I just have a strainer if you have a sifter you could use that and you will need one in a quarter cups which is 160 grams of all-purpose flour and then you will need a scant third of a cup 30 grams of almond flour or it's also called on this meal which is really what it is is ground almonds now you can buy it it I find you can find most grocery stores now either on your baking aisle or the health food section for some reason or you can buy it online of course now if you kind of set I don't want ground almonds because you could also the other thing you could do is just take a third of a cup of blanched almonds and you know process them in your food processor but if you kind of set a don't ground almonds then you can replace that with an equal amount of all-purpose flour and then we will need 1/2 a cup of firmly packed confectioner sugar that's also known as powdered sugar or icing sugar and that's 65 grams and as always you know I prefer to weigh my ingredients rather than to use the cup measurements so time to buy your scale you will need a quarter of a teaspoon one gram of salt and a quarter of a teaspoon 1 gram of baking powder just to give our pastry a bit of a lift and then I'm just I've just put a piece of parchment paper you could just do it into a bowl sift it this kind of aerate the mixtures our dry ingredients plus if you have any lumps it gets rid of that there we go and then carefully transfer this into my bowl and so what you will need is 5 tablespoons which is 70 grams of butter I'm using unsalted here you could use salted you want your butter cold and put it into small cubes so what we're going to do is beat this on medium low speed you don't want it on high speed and we're going to beat this probably take a few minutes because it's on low speed until you don't see any visible signs of the butter and the mixtures kind of grainy mealy which I will show you but this can take a couple minutes so be patient okay so we are done so this is what you're looking for you can see that it's just nice and grainy and now you will also need three large egg yolks 52 grams and have your egg yolks cold and then I'm going to also flavor my pastry with the seeds from half of vanilla bean so on this is vanilla bean if you don't know and you want it when you buy them you don't want them all dry and shriveled you want them nice and soft and pliable now if you don't have vanilla beans you could just use a half a teaspoon two grams of pure vanilla extract or you know you can just leave it out because it's just for a little bit of flavor now when you're trying to get the seeds out just take a sharp knife and cut it right down the center and then you can kind of just peel it back because the seeds are inside and then I just take the back of my knife and just run it down to get the seeds out sure hit them all and then keep your vanilla bean let it dry out on your counter and then put it in your your granulated white sugar bowl and then you'll have vanilla scented sure which is great for your baking so I just going to put that in there with my cold egg yolks and then I'm just going to beat this on again medium low speed until it's all mixed together okay so we are done you can see that is not a difficult batter to make at all because this some pastry is is real really kind of like a cookie it's very tender and crisp and it's very easy to work with so now we have our large arpit large ball here of our pastry now I'm going to make as you can see here we're making individual key lime tarts you don't have to if you didn't have like I'm going to use a four inch which a 10 centimeter tart ring if you didn't have these and you don't want to bother buying them then what you can use is just either an eight or a nine inch which is 20 or 23 centimeter tart pan like this or a tart ring so if you are going to do in the large tart pan then what you want to do is just wrap your pastry in some plastic wrap and then form it into a round and then you're going to chill it but since we are going to make tarts what I'm going to do is divide my pastry right now into six because this recipe will give you six 4-inch ten centimeter tarts is I'm going to divide it into 60 gram pieces and as you can see I mean you can do it just kind of eyeball it but a scale as you know I plug scales all the time digital scales so okay so I do have a little bit left over I'm just going to keep that because you never know you might need it so now what I do is I just have a little piece of plastic wrap because what we're going to have to do is chill this it's too soft we're going to roll it out and it's way too soft so I'm just going to put it into you know rounds and wrap it you want to wrap it well because we have to chill it you don't want it to dry out in the fridge so I just put a couple that and wrap it up put it on a plate or whatever you have and then what we're going to do is put it into the refrigerator to chill at least six hours we want it's getting nice the gluten to relax and it to get nice and cold and firm so at least six hours you could do this like I typically do make my pastry the day before let it chill overnight because you can let this pastry actually chill up to three days in your refrigerator or you can also freeze it up to three months so I'm just going to finish this off put it in the refrigerator and let it chill for six hours and then when we come back we will roll out our pastry so now we're ready to roll out our pastry it typically is quite cold so what you might want to do is let it sit on the counter or between your hands just to warm it up a bit or just of course when we're rolling put a little flour down you can just bang it with your rolling pin to soften it if you find if it starts to when you're rolling it starts to break crack then you know it's too cold so what we're going to do is roll this this is my tart ring like I said that's four inches which is 10 centimeters so I'm going to roll this into about a five and a half inch which is 14 centimeter round to fit my ring and as always when you're working when you're rolling a pastry you want to kind of keep it in that round shape you want to start with a round and keep it in a round makes it easier so as you're rolling just keep turning it and then if you find it's getting into a square instead of round you can always just go around and put it back into shape but if you keep turning it as you're rolling that does help now you could use a ruler for this or what I do is I have my tart ring here and then I just put it there and I went a little like maybe a half an inch you know but 1/2 centimeters beyond my tart ring now we are going to roll this and then we are going to take the extra step of chilling this again for maybe 15 to 30 minutes because every time you work role work with your pastry you're stretching it and then you want it to rest in between so that when we do bake off our tarts the our tart shells because we have to pre bake them we don't get any shrinkage where you know it starts off at the top of the the rim and then it you end up when it comes out of the oven it's not at the top of the ring we don't want that to happen so that's why we're going to take that extra step of just letting it chill for a bit so that's about right so what I've done is I have a baking sheet parchment lined or you could just have some plastic wrap and then just put that there like that and then I'm going to keep rolling and then we're good like I said we're going to chill this for about 15 minutes and then when we come back we will put them into our toppings so now we are ready to put our pastry into our tart ring now because you can see these these kind of tart rings do not have a bottom so what I've done is taken a baking sheet and put a piece of parchment and that's going to be the bottom and then I'm just going to put that on there now these tart rings are about 3/4 of an inch to centimeters high as you can see so just put that there and then I take my pastry and the important thing whenever you're putting pastry into a pan is not to pull you want to gently work it around and you want to make sure like to really press down those sides because we want like a nice you can see here a really nice edge so just work your way sing down now if it rips a little do not worry this pastry is extremely forgiving just you know patch it up so just press all the way down around and then you want to make sure once you've got it you feel like it's pressed down you want to make sure take your finger and work it into the crease at the bottom because we want that nice straight sides to our baked tarts so and that looks good so then of course where the tops a little messy so I take just a knife and just cut all the way around so looks good scraps out of the way and then I'm just going to now you want the sides to be an even thickness and sometimes we do not roll perfectly so if you find you're kind of running you can kind of feel it then if here like say here you think oh it's not thick enough just take a little bit of your pastry and just put it in there and just work it in so that's what you do make sure that bottom so now what you want to do once you finish this is to cover it with some plastic wrap put it back into the refrigerator again we're going to let that just relax a little and chill and while that's happening you want to pre-heat your oven to 350 degrees Fahrenheit which is 180 degrees Celsius because we are going to bake off our pastry shells completely because the keyline filling does not need a very long baking time that is why we are going to pre baked our shells so when we come back that's what we're going to do so now we are ready to bake our pastry crust the big problem when you try to bake a pastry crust without a filling is it will puff up so what way you prevent that is to take a piece of parchment paper or foil and put that in now if you're using if you're doing one large one it's the same thing and then just fit it in there and then you have to weigh it down because so the paper won't fly up on us so you can actually buy pie weights or you can do what I do is just go to your grocery store and buy the cheapest bag of dried beans you can find and now once you use them for this you're not going to cook with them what I do is I let them after I do this I let them cool and I put them in a bag and the next time I I'm doing pre baking a pie crust I use them again and they'll last for years so what you want to do is make sure that the beans go right to the edge and all the way to the top and that will weigh it down like so and now what we're going to do is bake these for about 20 minutes what you want to do is you want to see you can kind of look and see that your pastry is browning on the sides and it's kind of dry that's when you know but I find about 20 minutes and then we will check them ok so it's been about 20 minutes so I am going to check so just take out carefully as possible you kind of see how I'm doing this that's why I have the parchment paper a little bigger so my sides are nicely browned but the bottom because of the parchment paper is still just a little wet so I'm going to put these back take all the parchment in the beans put them back in the oven you know maybe 3 4 minutes just until the bottom looks dry it's just very lightly brown ok so tart shells are done you touch them feel nice and dry so now what we're going to do is we're going to just put your baking sheet on a wire rack and we're going to let them cool completely and then when we come back we are going to make our key lime filling so now for our key lime filling you will need 3 large egg yolks that's 52 grams and have them at room temperature and then I just have a mixing bowl you can use your stand mixer with the paddle attachment undershooting the hand mixer here and I'm going to beat these you know for a couple minutes I want to get them kind of fluffy a little bit of air into them so meriem high speed okay so that's what you're looking for clothes nice and thick so um I didn't say but keep your oven preheated to 350 degrees Fahrenheit which is 180 degrees Celsius because we do have to bake this spilling because we have egg yolks so our second ingredient you will need is one 14 ounce can which is about 395 grams of sweetened condensed milk here it is this is a mixture of whole milk and sugar that's been cooked until most of the water has evaporated so it's very thick and sticky and very sweet and so what I'm going to do is with my mixer on I'm going to gradually pour in the can and then just beat it for until everything's all mixed together nice and thick Hey and then our last ingredient most important key lime juice so this is a key lime you can usually buy the least in where I buy them it kind of comes in this bag and it takes we need a half a cup which is 120 milliliters 120 grams of key lime juice which you can see these are very small and you need a lot I probably thirty at least and then because you don't get a lot of juice so to one of these little little thing and then what I've done is taking my measuring cup because there's lots of seeds so I've put a strainer and then you just squeeze I find it easy my fingers takes a little bit so I have done as you can see I've done this off-camera so that's what you do now as you can see it's quite a bit different than a regular line and I find the key lime juice it's really less tart or acidic than a regular lime some people like to buy key lime you can buy a bottle of key lime juice we're making it with the actual key limes today so or I mean if push comes to shove you could use it won't be quite as authentic key lime pie is named after where it was invented keyline Florida which is where key limes come from just a little trivia and so what I'm going to do is just have my mixer on and pour this in and that's that I mean is that not easy I love this filling and then if you want you could you I'm just going to add a little bit of the zest which is the odor green-skinned boat but you know teaspoon you can leave it out now although we're using lines and they're green the filling is not it's it's yellow so people sometimes mistake this for a lemon tart but it isn't one bite and you will know so now we are going to I'm just going to pour it in here make it a little easier and we're going to pour this into our tart shells we do the reason we pre baked our pastry crust because this filling does not take very long to bake you know maybe 10 to 15 minutes depending on your oven so that's why we bake them ahead of time so now just um pour it in you know both 3/4 full put a little more in each one you can see this is very thick that sweet and condensed milk is thick and then the egg yolks are what is what sets the filling looks good then I just kind of shake them to a tunnel even out that and so now about so what you're looking for ten I find usually about 12 minutes you want them set but still they look a little wet in the center so that's how you can tell so about ten to fifteen minutes you okay so our key lime tarts are now done I put the pan on a wire rack you can see if I kind of shake the pan they're set but they're still you can see they're a little wet in the center now I really need to apologize to everyone living in Florida um Rick told me I said that the pie was invented in keyline Florida which is ridiculous um Florida Keys sorry everyone all I can say in my defense is after squeezing 35 key limes I had them on the brain so um now what we're going to do is I'm going to let these cool down and then I'm going to put them into the refrigerator to chill and because I want to put whipped cream on them and so I'm going to let them chill probably a couple hours in the fridge and then when we come back we will put whipped cream on so now our tarts have chilled for a couple hours so I just want to take the Rings off and you can see they just come right off and if I turn that over and you just see the bottom of the pastry crust is a beautiful golden brown so now just like key a key lime pie or tarts they can have a graham cracker crust or they can have what we have here a pastry crust there's also different toppings you can have a meringue on top or my personal favorite and what we're going to do today is whipped cream so if you have a stand mixer use your whisk attachment or really you can just whipped your whip your cream in a large bowl with a wire whisk a little more work but either way so you will need one cup which is 240 milliliters of cold heavy cream or heavy whipping cream and that's cream with the 35 to 40 percent butterfat content which means that when you whip it it will reach stiff peaks that's how you know and then I'm going to sweeten my cream I'm just going to use both 1 tbsp 15 grams of granulated white sugar or you could you pout sugar here or confectioner sugar you can vary the amount of sugar depending on how sweet you like you're creaming so now I'm going to beat this just until it comes up to nice Peaks be careful because you can go from a liquid to like butter if you're not careful okay I'm going to check my cream so that looks good it's better to under whip went and check it then to over whip now if you do over whip which does happen what you can do it's not it's not like rekt what you can do is just add a little more of your heavy cream heavy whipping cream in here and then just what I do is just send it take a wire whisk and then just feed it so you can save it so that looks good so now um now you don't have to pipe onto your top you can just take spoon and put a dollop but I'm going to I've got a pastry bag here fitted with a star tip you could use a plain tip and what I do is I usually put it in the glass so that way I have both hands-free and I can put my cream in there some okay press it all down try to get the air out until it and then twist the bag and hold it in one hand your other hand is a guide and then my favorite swirls it's kind of what I like so like so you cover the whole you like lots of whipped cream you could cover the whole thing but I think that looks nice so there we have key lime tarts now you could serve them right away or you can make them early in the day and let them sit in the refrigerator my personal preference is to even let them sit overnight I find the flavors kind of often in mingle but either way is excellent I'm good thing is these will store in the refrigerator for quite a few days so I'm just going to take he's my knife it such a pretty dessert you've got that pastry crust it's it's crisp yet it kind of melts it's very tender slight almond flavored which I think pairs very nicely to the key lime filling key limes you know they're acidic but they have such a unique flavor and then of course it's kind of sweet with sweetened condensed milk and then top it off with a little bit of whipped cream perfect dessert they're so pretty you can make them ahead try these and until next time I'm Stephanie Jaworski of joy baking calm

Channel: Joy of Baking

Views: 126,362

Keywords: dessert, baking, cooking, recipe, food, kitchen, homemade, howto, diy, joyofbaking, Joy of Baking, Stephanie Jaworski, Rick Jaworski, tart, tarts, pie, pies, key lime tart, key lime, key lime pie, how to make key lime tarts, how to make key lime pie, key lime tarts recipe, how to make tarts, how to make, how to cook, so yummy

Id: llhC5-N2fyY

Length: 28min 47sec (1727 seconds)

Published: Thu Jun 02 2016