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