Atlantic Beach Tart Bars Recipes

Steps:

• Preheat oven to 350 degrees.
• Place crackers in the bowl of a food processor and pulse until finely chopped. Add butter and sugar; pulse until combined. Firmly press into the bottom and up the sides of a 9-inch fluted tart pan with removable bottom. Bake until crust is golden brown, 18 to 20 minutes. Let cool on a wire rack.
• Meanwhile, whisk together condensed milk and egg yolks until thoroughly combined. Add citrus juice and whisk to combine. Pour filling into tart shell and bake until filling is set, 16 to 18 minutes. Let cool on a wire rack. Refrigerate until well chilled. Serve garnished with whipped cream and a sprinkling of sea salt.

Steps:

• For the crust: Preheat oven to 350 degrees F.
• Add the crackers and sugar to a food processor and pulse a few times. Add the melted butter and lemon zest, then pulse until the crumbs look like wet sand, about 30 seconds. Press crumb mixture evenly into the bottom and up the sides of a 8-inch pie pan, then chill for at least 15 minutes. Bake the crust until the edges start to brown, 15 to 17 minutes. Let cool slightly.
• For the filling: Add the condensed milk and egg yolks to a medium bowl and whisk until the yolks are incorporated. Add the lemon juice and whisk until fully combined, another 1 to 2 minutes. Pour into your prepared pie shell and bake until the filling has nearly set in the center, 20 to 25 minutes. Cool to room temperature, then chill in the refrigerator for at least 2 hours.
• Top with whipped cream and freshly grated lemon zest and serve.

Steps:

• Preheat oven to 350 degrees. Spray two 14-by-4-inch fluted-edge tart pans with removable bottoms with cooking spray. In a food processor, pulse crackers until finely ground (you should have 2 1/4 cups). Add butter and granulated sugar; pulse to combine. Divide mixture between pans and firmly press into bottoms and up sides. Bake until golden brown, 15 to 20 minutes.
• Just before removing crusts, whisk together eggs and yolks, then whisk in condensed milk, lemon juice, and salt. Remove baked crusts from oven and carefully divide filling between pans. Return to oven and bake until set, 12 to 15 minutes.
• Transfer to a wire rack and let cool completely. Refrigerate until cold, at least 2 hours and up to overnight. Remove from pans; dust with confectioners' sugar. Cut into fingers or squares; serve.

Steps:

• Crust: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish and line with parchment, leaving a 2-inch overhang on long sides. Butter parchment. Whisk together flour, confectioners' sugar, and salt in a bowl. Work in butter with your fingertips until combined and mixture holds together when pinched. Press crust evenly into bottom of prepared pan. Freeze 15 minutes. Bake crust until light golden brown, 20 to 25 minutes.
• Filling: Meanwhile, in a heatproof bowl, soak dates in boiling water 15 minutes. Drain, reserving liquid. Puree dates in a food processor with enough of soaking liquid (about 1/2 cup) to make a spreadable paste. (You should have about 1 1/4 cups.)
• While dates are soaking, whisk together granulated sugar, flour, and salt in a bowl. Whisk in eggs, then lemon zest and juice.
• Spread date paste evenly over baked crust. Bake 4 minutes. Reduce heat to 325 degrees, pour filling over date layer, then bake until just set, about 20 minutes more.
• Let cool on a wire rack 20 minutes. Run a paring knife around edges, then lift out of dish using parchment. Let cool completely. Dust with confectioners' sugar. Cut into squares.