When I was younger, I loved browsing kid sites on “The World Wide Web.” There was one site I especially loved, but I don’t remember the name of it… something like Kid Zone or Fun Zone. I’m pretty sure there was a “Zone” in there somewhere because it was the 90s, and the 90s were all about “zones.” (I think we all remember the ball pits of Discovery Zone, right?) In any case, this kid website had a contest section, and I was obsessed with entering to win.
Most of them were sweepstakes, where you just enter your name and address and phone number. (I bet my parents appreciated the onslaught of junk mail we started receiving after I entered all those contests.) I was always convinced that I would win. Like just by my sheer persistence. But I never entered any contests where I had to do anything, nothing that required skill of any sort. Draw a picture? Next. Write a short essay? No thanks. Clearly I wasn’t very confident in my own skills.
I actually did win a sweepstakes once. It was when I was in 6th grade and I won a signed copy of an Alanis Morissette album. But we had to get an affidavit signed in order to claim my prize, and my dad never took me to the notary, so they gave it to someone else. I’m totally not bitter about it, though, Dad.
I still enter sweepstakes more than I’d care to admit, because what the hell, right? But when I saw a contest recently to make a recipe with yogurt, I was like, Wow, that’s something I actually think I can do! Plus the grand prize was a pretty hefty sum of money, and winning that would be way better than winning an Alanis Morissette album. (No offense, Alanis. You’re amazing.) My wheels started churning as I was grocery shopping and saw some key limes and macadamia nuts. I was inspired by our trip to Hawaii a couple years ago. (I realize Key limes aren’t from Hawaii, but they do grow limes there.)
I made the crust multiple times to get it just right. Squeezed tons of teeny tiny key limes until my thumbs felt bruised. Made two batches of the honey drizzle because the first cooked too long and turned into (delicious) honey hard candy. When I had all the components working, I went to check the contest rules to see if there were any photograph requirements and read the fine print: all recipes must be able to be made in 1 hour.
My recipe requires an hour just to chill the tart dough! I’ve never been one for simplicity, I guess. So I trudged back into the kitchen, where my tart sat on the cutting board. I shot a few half-hearted photos. Don’t these look like photos of dejection? No fun props or backgrounds. No key limes peeking out. Just the lonely tart that took four times longer to make than the contest rules allowed. As if to mock my anguish, my backdrop tipped over, crushing one of the slices, so I ate its remnants. It’s a good recipe with an award-winningly long name. I at least deserve a signed Alanis Morissette album for it.
- 1 cup (120 grams) unsalted, raw macadamia nuts
- 1 cup (120 grams) all-purpose flour
- ½ cup (60 grams) confectioners' sugar
- ¼ teaspoon sea salt
- 9 tablespoons (130 grams) unsalted butter, cut into small cubes and frozen
- 1 large egg
- 1 (14-ounce) can sweetened condensed milk
- ⅔ cup lime juice
- ½ cup (110 grams) Greek yogurt
- 2 large eggs
- 3 teaspoons lime zest
- ½ cup (170 grams) honey
- ½ vanilla bean
- Chopped roasted macadamia nuts
- Preheat oven to 375°F.
- Spread macadamia nuts on a baking sheet and roast in the oven for 5 minutes. Remove from oven and let cool for a few minutes. Place macadamia nuts in a food processor bowl and pulse until finely ground. Add flour, confectioners' sugar, and salt. Pulse to combine. Sprinkle butter chunks over the top of the dry ingredients and pulse until they are the size of peas. Add egg and process until the dough comes together into a ball.
- Press dough evenly into a 9-inch tart pan. Poke the bottom all over with a fork. Freeze in the pan for 30 minutes.
- Place tart pan on the baking sheet you used to roast the nuts previously. Press foil tightly against the crust, fill with dry beans or pie weights, and bake for 20 minutes. Remove foil and beans/pie weights and bake for another 10 minutes. Allow crust to cool to room temperature on a wire rack.
- Meanwhile, whisk together sweetened condensed milk, lime juice, yogurt, eggs, and lime zest in a large mixing bowl. When crust has cooled, pour filling into the crust. Bake for 30-35 minutes, until filling has set (it will just very slightly jiggle in the center). Cool on a wire rack for 1 hour, then chill completely in the refrigerator, at least 2 hours.
- When ready to serve, pour honey into a small saucepan. Split vanilla bean in half, scrape out seeds and stir seeds into honey. Bring honey to a boil over medium heat. Reduce heat to low and continue cooking for 1 minute. Remove from heat and transfer to a liquid measuring cup. Drizzle honey over the top of the tart. Sprinkle macadamia nuts over the surface. Cut and serve.