Key Lime Rum Tart
Each creamy slice is bursting with tart lime flavor on top of an extra-thick graham cracker crust. Be sure to serve it up with extra rum-infused whipped cream.
Make the filling
In a large bowl, whisk together condensed milk, lime juice, egg yolks, and white rum until smooth. Pour filling into cooled tart crust and return tart (on baking sheet) to oven.
Bake until edges are set and center still jiggles slightly when the pan is shaken, 20 to 30 minutes. Remove tart from the oven and let cool to room temperature, about 2 hours.
Refrigerate the tart for at least 4 hours and preferably overnight before serving.
Make the topping
In the bowl of a stand mixer fitted with the whisk attachment (or in a large mixing bowl with a handheld mixer), combine heavy cream, white rum, and sugar.
Whip on high speed until stiff peaks form when the whisk is lifted, 4 to 5 minutes.
Once the tart has chilled, top with swirls of whipped cream and garnish with lime wheels and fresh zest.
*What is a Key lime?
You've probably encountered Key limes, at least in the form of the pie. But have you ever wondered what they actually are? And why it takes 4 to 5 times the amount of Key limes to equal the regular lime you see in the produce department? From Southeast Asia, Key limes are smaller citrus-hybrid than the Persian limes we think of as the "ordinary" lime.
Key limes are also seedier, more acidic, with a thinner skin, stronger aroma, and characteristic flavor. In North America, they're known as Key limes because of their association with the Florida Keys and the namesake pie. Elsewhere, they're also known as the West Indian lime, the Omani lime, or dayap.