In a large bowl add your finely ground graham crackers crumbs, melted butter, sugar and salt and mix well.
1 ½ cups Finely Ground graham crackers, 3 tsbp granulated sugar, ¼ teaspoon kosher salt, 5 tablespoon unsalted butter
Pour the mixture into your tart pan pressing it down with your fingers along the bottom and sides of the pan.
Now find a flat bottomed glass or something similar and begin to press down the graham cracker crumbs really well, making sure to get the edges.
Place in the pre-heated oven for 5 minutes.
Remove and let cool completely.
Key Lime Filling
In a large bowl, add your sweetened condensed milk (making sure to scrape it all out of the can), Key lime juice and egg yolks and mix well until smooth.
1 14 oz can of sweetened condensed milk, ½ cup Nellie and Joe's Key Lime juice or similar, 3 egg yolks
Now, pour your mixture into your prepared tart crust.
Bake for 15 minutes or until the very center is just slightly jiggly when the pan is shaken.
Remove from the oven and let cool completely. Do not remove the sides from the tart pan while it is cooling or setting up in the fridge.
Once cooled, refrigerate for at least 3 hours or overnight.
When ready to serve, remove the tart from the fridge and gently remove the sides from the tart pan. The easiest way to do this is to place a medium bowl uoside down on the counter. Place the tart pan on top of the upside down bowl (the tart pan will sit on the bottom of the bowl). The sides of the tart pan should fall to the sides of the bowl.