Executive Pastry Chef Kursten Restivo Makes Key Lime Tart

Palm Beach Marriott Singer Island Beach Resort & Spa, Singer Island, Florida

Brown Sugar Graham Crust:

1 ½ cups Graham Cracker Crumbs

¼ cup Brown Sugar

6T Butter, melted, hot

How to make it:

Combine graham cracker & brown sugar with whisk. Add in melted butter. Portion into desired mold. Bake for 10 mins at 350 degrees.

Key Lime Custard:

14 oz condensed milk

3 egg yolks

4 oz lime juice

2 T Lime Zest

How to make it:

Combine all ingredients together in bowl. Pour into baked graham shell. Bake at 350 degrees until the pie jiggles just slightly and doesn’t stick to your finger when touched. About 10- 12 minutes.

Swiss Meringue:

4 egg whites

1 ½ cups Sugar

How to make it:

Combine sugar and egg whites in a bowl over a pot of boiling water. Whisk constantly till the egg whites reach 160 degrees F. Take off heat and immediately transfer to a mixer with a whisk attachment. Whisk on high speed until cool and the meringue is stiff and glossy. Pipe as desired on top of the pie. Torch with blow torch or put under broiler until desired color.

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