In July, I visited THE FLAKY TART in Atlantic Highlands, NJ
on the recommendation of a friend, Larry Goldberg.
Check out reviews about THE FLAKY TART on
CHOWHOUND AND YELP.
http://chowhound.chow.com/topics/440817
So I finally arrive at THE FLAKY TART.
Walked to the bakery and noticed the quaint decor.
I looked around the bakery and saw Owner Marie Jackson was speaking with a client.
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Walked to the bakery and noticed the quaint decor.
I looked around the bakery and saw Owner Marie Jackson was speaking with a client.
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I had an opportunity to speak to Marie about the baking business. She was very generous with advice and tips about the bakery business.
As I looked over all the fabulous baked goods, I wanted one of each!
I finally made a decision and purchased a Key Lime Tart.
It was excellent!
Stop by THE FLAKY TART…it’s a great place!
Here is a recipe I tried when I made a Key Lime Tart:
9 to 10 graham crackers (each 2 1/2 by 5 inches)
2 tablespoons plus 1/2 cup sugar
4 tablespoons unsalted butter, melted
1 can (14 ounces) sweetened condensed milk
3/4 cup fresh lime juice (from 4 to 6 limes), or fresh or bottled key-lime juice
4 large egg yolks
Pinch salt
Slivered lime zest, for garnish (optional)
2 tablespoons plus 1/2 cup sugar
4 tablespoons unsalted butter, melted
1 can (14 ounces) sweetened condensed milk
3/4 cup fresh lime juice (from 4 to 6 limes), or fresh or bottled key-lime juice
4 large egg yolks
Pinch salt
Slivered lime zest, for garnish (optional)
DIRECTIONS:
1. Preheat oven to 350 degrees.
Process graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form, add butter.
Process until combined.
Transfer mixture to a 9-inch tart pan with a removable bottom, pat into bottom and up sides.
Place pan on a baking sheet, and bake until crust is fragrant and slightly colored, about 10 minutes.
2. Meanwhile, in a medium bowl, combine condensed milk, lime juice, egg yolks, remaining 1/2 cup sugar, and salt; whisk until smooth.
Pour mixture into crust (warm or cool is fine), leaving 1/8 inch at the top; return to oven.
Bake until filling is set around edge but still slightly loose in center, 20 to 25 minutes.
3. Cool completely at room temperature, then refrigerate until chilled, at least 2 hours.
To store longer, cover and refrigerate, up to 2 days.
Serve, garnished with zest, if desired.
Peace in baking, Carmen