Ingredients
4 ounces saltine crackers (scant 1 sleeve)
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup sugar
One 14-ounce can sweetened condensed milk
4 large egg yolks
1/2 cup lemon or lime juice or a combination of the two
Freshly whipped cream, for garnish
Flaky sea salt, for garnish
Preparation
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.
