Key Lime Truffle Tart

Photo Courtesy of Tart to Heart

Key Lime Truffle Tart « Tart to Heart

Key Lime Truffle Tart

Serves: 8

Ingredients:

Graham Cracker Crust:

1 1/2 cups graham cracker crumbs (about 9 sheets)
1 Tbsp granulated sugar
1/8 tsp salt
1/4 tsp cinnamon
4 Tbsp butter, melted

Chocolate Ganache:

4 oz semisweet chocolate
1/2 cup heavy cream
1/8 tsp salt
1/2 tsp vanilla
1/2 Tbsp rum (optional)

Key Lime Filling

1 (14 oz) can sweetened condensed milk (fat free is fine!)
3 egg yolks
2 tsp key lime zest
1/2 cup fresh key lime juice
1/2 Tbsp rum (optional)
Pinch of salt

3 Tbsp sweetened coconut, toasted, for garnish

Directions:

Preheat the oven to 350 degrees. Grind your graham crackers to fine crumbs in a food processor. Add the sugar, salt and cinnamon and pulse to combine. Stream in the melted butter and blend until the mixture resembles wet sand.
Press the crumbs firmly into the bottom and up the sides of a 9-inch tart pan. Bake until set and lightly golden, about 10 minutes. Cool.
To make the ganache, combine the chocolate, vanilla, rum and salt in a small bowl. Heat the cream in a small saucepan to a simmer. Remove from the heat and pour over the chocolate. Stir until melted and smooth.
Pour 3/4 of the ganache into your tart shell (save the rest to drizzle on the finished tart). Chill in the refrigerator until the ganache is set, about half an hour.
Meanwhile, prepare the filling by whisking together the sweetened condensed milk, egg yolks, key lime juice and zest, rum and salt until very smooth.
Once your ganache has set, pour the filling into the tart shell and bake at 350 degrees until set, about 15 minutes. Let cool.
Rewarm the remaining ganache in the microwave for 15-30 seconds. Drizzle over the cooled pie. Sprinkle with the toasted coconut and chill completely in the refrigerator before serving. Enjoy!

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Many thanks to Tart to Heart!