Aside from that first tweak of compiling the crust, I follow the rest of the recipe to a T. I also make sure to really pack the crust well, so it helps stay together when cutting. I use the 8 x 8 disposable foil pans that are non stick no spray, no parchment and I’ve never had an issue with the bars sticking.
KEY LIME TART CRACKER
I melt the butter in a large bowl and then add the graham cracker mixture.
Then I add the sugar, cinnamon graham cracker sheets and 1/8 tsp cinnamon into the nuts and process till it’s fine. I use my food processor and chop the pecans first (I usually only have whole pecans on hand). I now use cinnamon graham crackers and reduce the amount of ground cinnamon to 1/8 tsp. Since then, I made a tweak to my process and have had consistently excellent results. These bars are amazing! Tart and luscious! The first time I made these, I followed the recipe exactly as written the bars were delicious but I didn’t crunch up the crackers small enough (using a rolling pin) and the crust/bars didn’t hold when when cutting and removing from the pan. Refrigerate for at least 2 hours, and ideally overnight. Pour the filling into the crust and bake for 15 minutes. The pie mixture will be slightly thicker when done. With the mixer on low, drizzle in the lime juice, let the mixer run for 2 minutes once added. Bake in a 350 degree F oven for 15 to 20 minutes or until set. Stop the mixer, scrape down the sides, add the lime zest. Spoon thickened filling into Baked Pastry Tart Shell. Add the condensed milk and continue to whisk for another 2 minutes.
FILLING: In the bowl of an electric mixer fitted with the whisk attachment, whisk the yolks for 2 minutes.Press the crumbs into the bottom of the baking pan and bake for 10 minutes. Add the melted butter and stir to combine. CRUST: In a small bowl, stir together the graham cracker crumbs, ground pecans, sugar, and cinnamon.
Spray an 8x8 square baking pan with cooking spray and line with parchment paper, set aside. Cover refrigerate tarts until set, at least 1 hour but no longer than 24 hours. Spoon heaping teaspoonful lime mixture into each phyllo shell. In large bowl, beat condensed milk, lime juice and food color with electric mixer on medium speed until smooth and thickened.
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