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.
CafeMomCooks 
I liked the idea of this one but not the finished product. However, everyone ate it so maybe it was just me.
LikeLike
I love the look of the finished large size tart! My minis were pretty rustic and quite thin in terms of filling but I kind of liked that. Also loved the guide to temperature that helped make the tart set properly.
LikeLike
Your tart looks definitely delicious. I really liked the filling a lot too and having the temp helped me too. I’m going to use that temp guide in all the recipes that say to look for one bubble to pop! Can’t hurt right?
LikeLike
It looks beautiful. I'd forgotten that it called for a sour cream topping – I don't think it needed it.
LikeLike
Looks great! My family loved this one.
LikeLike
Dorie's instructions are wonderful and I've found that they carry over into the rest of my cooking and baking. I loved this tart, myself!
LikeLike