Key Lime Tart

Cooking Light, 2005

Makes 8 servings

    CRUST:                                                         
    3/4 cup cake flour                                             
    1/2 teaspoon sugar                                             
    Dash salt                                                      
    2 tablespoons chill butter cut to pieces                       
    1 tablespoon olive oil                                         
    2 tablespoons ice water                                        
    1/2 teaspoon cider vinegar        
                             
    FILLING:                                                       
    4 teaspoons lime zest                                          
    1/2 cup key lime juice (4 limes)                               
    4 lg. pasteurized egg yolk                                     
    14 ounces fat free sweetened condensed milk 
                   
    MERINGUE:                                                      
    1/4 teaspoon cream of tartar                                   
    3 lg. pasteurized egg whites                                   
    1/4 cup sugar                                                  
    1/4 teaspoon vanilla extract                                   

To prepare crust, lightly spoon flour into dry measuring cups,- level with a knife. Place flour, 1/2 tsp sugar, and salt in a food processor, pulse 2 times or until combined. Add butter and oil,-pulse 5 times or until mixture resembles coarse meal. Drizzle flour mixture with water and vinegar; pulse 10 times or just until combined. Gently press mixture into a 3-inch circle on plastic wrap, and cover and chill for 30 minutes.

Preheat oven to 425°.

Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 10-inch circle. Fit dough, plastic wrap side up, into a 9-inch round removable-bottom tart pan. Remove remaining plastic wrap. Press dough against bottom and sides of pan. Pierce bottom of dough with a fork. Line bottom of dough with a piece of parchment paper,- arrange pie weights on paper. Bake at 425° for 16 minutes or until edge is lightly browned. Remove pie weights and parchment paper, bake an additional 5 minutes or until bottom of crust is lightly browned. Cool on a wire rack.

Reduce oven temperature to 350°.

To prepare filling, combine rind, juice, egg yolks, and milk, stirring with a whisk until well blended. Pour into prepared crust. Bake at 350° for 15 minutes or until set. Remove tart from oven,-place on a wire rack. e. Increase oven temperature to 425°.

To prepare meringue, place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until foamy.  Add 1/4 c sugar, 1 tbsp at a time, beating until stiff peaks form, then beat in vanilla.  Spread meringue evenly over filling, sealing to edge of crust. Make peaks with the back of a spoon. Bake at 425° for 4 minutes or until golden brown. Serve chilled or at room temperature.

CALORIES 287 (12% from fat); FAT 7g (sat 2.5g. mono 3.4g. poly 0.7g); PROTEIN 8.2g: CARB 48.1g FIBER 0.4g CHOL 113mg; IRON 1.3mg, SODIUM 118mg: CALC 157mg