Key Lime Tart with a Gingersnap Crust

Key Lime Tart with a Gingersnap Crust
Chef Todd Shanks, What's for Dinner

Serves 8

Prep Time: 10 minutes

24 oz. gingersnaps, ground
10.8 oz. almond meal
4.5 oz. sugar
10 oz. unsalted butter, melted

Combine all dry ingredients and mix until thoroughly combined.
Slowly drizzle in melted butter & mix until just combined.
Spread dough in 4" tarts (makes 8) or in pie pans.

Prep Time: 15 minutes

9 egg yolks
56 oz. sweetened condensed milk
16 oz. key lime juice

In a mixer, beat the egg yolks on high speed until pale yellow.
Add lime juice and then slowly add condensed milk until well combined.
Place in tart shells and bake at 300 degrees for seven minutes.