Wow there are a lot of adjectives in the title of this tart. This is the French version of a key lime pie. Made in Dorie’s famous sweet tart dough, the filling comprises of sugar, lime juice, eggs and lots of butter, 2 sticks to be exact. Having a temperature guide for this recipe was the key to success for me. I have had challenges in the past with my fillings not setting up but cooking to 180 degrees seemed to work. I chilled it overnight and it was perfect the next day. We opted not to use the sour cream topping. I meant to use blueberries but I ran out of time to get fresh berries but I think it would have been a nice contrast.
Tuesdays with Dorie is an international baking group. We are currently working our way through Baking Chez Moi.