There may be hope yet. Saturday marked one of The First Days of Spring in Brooklyn, and its citizens, for the first time in months, rejoiced. I spent the day tucked away on a hidden rooftop patio, sun rays ricocheting off steel siding and lenses of sunglasses.

In honor of feeling human again, I made a tart — one with fresh fruit and the need to be refrigerated. The season for cold food, thank god, may soon be upon us.

Key lime pie, with its tangy sweet goo and crunchy crumb crust, seemed appropriate. It brings Hemingway to mind, him hanging in his favorite Key West haunts. For the recipe, I looked to the #1 authority on such things: Steve's Authentic Key Lime Pie. And to make it slightly funkier, I made the tart shell with pretzel crumbs, instead of the traditional graham cracker version.

A farewell to arms (in sleeves), indeed.

Key Lime Tart w/ Pretzel Shell

For the shell

1 1/4 cups pretzels, crushed
3 tbsp sugar
1/2 tsp salt
6 tbsp butter, melted

Preheat oven to 375 degrees with the rack in the center. Mix pretzel crumbs with sugar and salt in a bowl. Add melted butter and mix well. Press firmly into a greased 10-inch tart pan. Bake for 10 minutes, or until golden brown. Allow shell to cool completely.

For the filling

4 egg yolks
1 can sweetened condensed milk
1/2 cup fresh key lime juice

In a mixing bowl, stir together egg yolks and milk. Mix well. Stir in the lime juice and fold with a spatula until just combined (do NOT over mix!). Pour into cooled tart shell and refrigerate four hours or overnight until set. Serve with whipped cream cheese.

Whipped Cream Cheese

1 cup whipping cream
1/3 cup cream cheese
3 tbsp powdered sugar
1/2 tsp vanilla

Whip cream with an electric mixer and whisk attachment on medium-high until soft peaks form but collapse. Add cream cheese and whip just until combined. Add sugar and vanilla and whip until soft peaks form.