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Traeger Baked Key Lime Tart

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Prep Time 15 minutes
Cook Time 25 minutes
Resting time 1 hour 45 minutes
Total Time 2 hours 25 minutes
Course: Dessert
Ingredients Equipment Method

Ingredients
  

Pate Brisee
  • 250 g pastry flour
  • 125 g cold butter
  • 75 ml cold water
  • ½ tsp salt
  • 1 tsp sugar
Key Lime Tart Filling
  • 2 cans sweetened condensed milk 14oz each
  • 6 each egg yolks whites reserved for meringue or another use
  • 1 cup key lime juice
  • 1 tsp vanilla extract
  • ¼ tsp fleur de sel

Equipment

  • Traeger Grill

Method
 

For the crust:
  1. 1 recipe pate brisee follows or use your favorite pie crust or graham cracker crust.
  2. Place the flour, butter, salt and sugar in a food processor and pulse several times.
  3. Turn the processor on low and stream in the water, mixing only until the butter is pea sized.
  4. Form the shaggy dough into a disc, wrap tightly, and refrigerate for at least an hour or overnight to allow the flour to hydrate.
  5. When ready to bake, roll out the dough into a large round about 14", 1/8” thick.
  6. Place the dough into the tart pan and trim the edges, and dock or poke the bottom several times with a fork to prevent rising.
  7. Refrigerate for 30 minutes while you preheat the grill.
Baking the Tart Shell
  1. Preheat the grill to 400F degrees.
  2. Place the tart pan on a sheet pan to make transferring on and off the grill easier.
  3. Bake at 400F until the dough is lightly golden and cooked through.
  4. Remove from grill and allow to cool while you make the filling.
  5. Reduce the grill temp to 350F for baking the filling.
Key Lime Tart Filling
  1. In a medium bowl, combine all ingredients and whisk until smooth.
  2. Pour into blind baked tart shell.
  3. Bake at 350F for 15 minutes or until filling is set.
  4. Allow to cool completely, then refrigerate until ready to serve.
  5. Top with Traeger Smoked Whipped Cream or toasted swiss meringue just before serving.