This recipe is inspired by our road trip to Key West, where I had my first taste of proper Key lime pie.
Obviously it would be wrong to visit any area of the Caribbean and not sample a rum cocktail or three. Ordinarily I’m a dark rum kind of girl but I do love a mojito, the mint it so refreshing, especially in the humidity of the tropics!
One of the key flavours of a mojito is lime so I thought that if I was going to have a go at making a Key lime pie I may as well put some rum and mint in there too, just for good measure.
It’s very quick to make but looks and tastes really impressive. If you aren’t a fan of biscuit crumb crusts then by all means use a short crust pastry case instead.
I’ve christened this Hemingway tart partly because he had a house in Key West and partly because his reputation leads me to believe that he would have enjoyed a boozy tart!
175g digestive biscuits/graham crackers
400g condensed milk
60g full fat sour cream
2 tbsp good quality white rum (I used Flor de Cana 4 year old)
1 heaped tbsp finely chopped mint
4 tbsp lime juice (I didn’t use actual Key limes as they can be tricky to find in the UK)
lime zest and whipped cream to decorate
Start by pre-heating your oven to 180°c. Crush the biscuits to a fine crumb, I use a food processor but if you’re having a bad day there’s something to be said for sealing them in a plastic bag and going at them with a rolling-pin.
Melt the butter and mix it with the biscuit crumbs. Press this into a standard size pie dish using the back of a metal spoon. Bake this for 5 mins.
Whilst with crust bakes you can prepare the filling. Whisk together all of the ingredients except the lime juice. Make sure that the mint is evenly distributed throughout the mixture. At this point the filling will seem impossibly thin and runny and you will probably be cursing me, convinced that it will never set firm enough to slice.
Remove the crust from the oven and set it aside for a few moments. Whisk the lime juice into the filling mixture and it should magically thicken to a wonderfully fudgy consistency. The joy of chemistry eh?
Pop the tart back in the oven for a further eight minutes. It shouldn’t colour at all, in fact it shouldn’t look any different when you take it out of the oven. The heat of the oven just gives the chemical reaction a little helping hand to ensure that the filling is fully set.
Chill the tart completely before decorating with whipped cream and lime zest for extra tang.