Atlantic Beach Tart Recipes

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.