Stress + Anxiety = Baking

I've been wanting to make this recipe for some time now but never got around to it.  I haven't told you this before, but I get really bad awful horrific anxiety and I've learned over time that baking helps my nerves.  So one day last week my anxiety was through the roof, and so enters these delicious key lime tarts.  The only thing that went wrong was I didn't grease the bottom of the tart pans. (I forgot my pans don't have a removable bottom like the recipe calls for.)  Let's just say I got the taste of metal towards the end of each tart, but other than that they were very refreshing. 

Ingredients

2 c graham cracker crumbs

2 tbsp plus 1/2 c sugar

4 tbsp unsalted butter, melted

1 can (14oz) sweetened condensed milk

3/4 cup fresh lime juice (about 6 limes)

4 large egg yolks

pinch salt

lime zest, for garnish

Directions

1. Preheat oven to 350 degrees. Place graham cracker crumbs, 2 tablespoons sugar and butter in a food processor. Process until combined. Transfer mixture to a 9-inch tart pan (i used mini tart pans) with a removable bottom; pat into bottom and up sides. Place pan on a baking sheet, and bake until crust is fragrant and slightly colored, about 10 minutes.
2. Meanwhile, in a medium bowl, combine condensed milk, lime juice, egg yolks, remaining 1/2 cup sugar, and salt; whisk until smooth. Pour mixture into crust (warm or cool is fine), leaving 1/8 inch at the top; return to oven. Bake until filling is set around edge but still slightly loose in center, 20 to 25 minutes.
3. Cool completely at room temperature; then refrigerate until chilled, at least 2 hours. Serve, garnished with zest, if desired.

*recipe adapted from Martha Stewart Living