Smoked Key Lime Tart Recipe

There are two pieces to this recipe that can be prepared using a smoker, the baking of the crust and the final baking/setting of the tart itself.

Prep Time: 30 Minutes  |  Cook Time: 25 Minutes |  Total Time: 55 Minutes
Ingredients: 
For the Crust:

  • 1 1/2 cups of graham cracker crumbs
  • 5 tablespoons of unsalted melted butter
  • 2 tablespoons of white sugar
  • Pinch of salt

For the filling:

  • 6 egg yolks
  • 2-14oz cans of sweetened condensed milk
  • 4oz of freshly squeezed key lime juice
  • 2 tablespoons of key lime zest
  • 16oz of heavy whipping cream
  • Apple Cider Vinegar
  • 1/2 cup white sugar
  • 1 teaspoon of vanilla

For the Crust:
Smash the graham crackers until all large pieces are absorbed into the powder. I used a meat mallet and a plastic bag. Next, add the melted butter, white sugar, and pinch (1/2 teaspoon) of salt into a food processor and mix until the consistency is smooth. Add mixture to muffin tins. I used a ramekin slightly smaller than the muffin tin to pack the crust tight. Also, if you have silicon muffin tins, I highly recommend using those to minimize the crust and filling sticking. Set the smoker to 325 degrees. When the smoker is to temperature, bake the crust for 10-11 minutes until it is set. Remove and set aside to cool
For the filling:
Set the smoker to 350 degrees. Using a stand mixer (kitchen aid/bosch) whisk the egg yolks until the consistency is light and visibly fluffy. Add sweetened condensed milk, heavy whipping cream, lime juice, lime zest, white sugar, and vanilla until well-mixed. When the mixture is smooth, pour into the individual muffin tins (~12-15). Place muffin tins in the pre-heated smoker (350 degrees) and bake for 12-15 minutes, or until the mixture is set. After baking, remove the mixture from the smoker and place it in the refrigerator for 1-2 hours. Voila! Enjoy!

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