Key Lime Tart with Lavender Shortbread Crust
Servings
10
servingsPrep time
30
minutesCooking time
35
minutesA slight twist on the traditional Key Lime Pie. We added a little bit of a summertime flavored herb to a buttery crust to create a combination of yumminess!
Ingredients
- Crust
1/3 cup of powdered sugar
1 1/2 cups of all-purpose flour
1/4 tsp. of salt
3/4 cup of butter, softened
1 tsp. of vanilla
1 Tbsp. of dried lavender (we used Golden Fig lavender buds)
Sprigs of fresh lavender, optional
- Fillings
14 ounce can of sweetened condensed milk
3 egg yolks(yellow part only)
1/2 cup of lime juice (we used Nellie: Joe’s Key West Lime Juice)
Directions
- Preheat oven to 350 degrees.
- Prepare a 9-inch springform pan with cooking spray.
- In a medium size bowl, mix together powdered sugar, flour and salt. Add butter and vanilla, mix all ingredients together until a dough forms. Gently fold in lavender.
- Press dough evenly on the bottom of pan. Bake crust for approximately 15 minutes or until crust is set. Allow to cool for at least 10 minutes.
- In a separate medium size bowl, lightly whisk eggs. Add remaining ingredients and whisk until smooth. Pour into baked crust.
- Bake for 20 minutes or until set.
- Cool completely. Decorate with lavender sprigs or whipped cream.
- Serve at room temperature or chilled.
