Frozen Key Lime Torte Recipes

Steps:

• Preheat oven to 350°. In a small bowl, combine flour, cashews, coconut and brown sugar. Stir in butter. Sprinkle into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until golden brown, stirring once. Cool on a wire rack., Meanwhile, in a large bowl, combine cream, milk, lime juice, zest and vanilla. Refrigerate until chilled., Fill cylinder of an ice cream maker two-thirds full; freeze according to the manufacturer's directions., Sprinkle half of the cashew mixture into an ungreased 11x7-in. dish. Spread ice cream over top; sprinkle with remaining cashew mixture. Cover and freeze 4 hours or until firm. Garnish servings with whipped cream and lime slices if desired.

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.
• For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.
• For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.

Steps:

• In a large bowl, beat yolks until very light and fluffy. Add sweetened condensed milk and beat until double in volume. Blend in lime juice. Place in refrigerator while whipping whites.
• In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add white sugar and cream of tartar, continuing to beat until stiff peaks form.
• Gently fold whites into yolk mixture. Pour into crust and freeze. Serve frozen.

Steps:

• Melt butter and honey in a small saucepan over medium heat or in a microwave-safe bowl. Pulse graham crackers in a food processor until fine crumbs form. With the motor running, drizzle in butter-honey mixture and process until well combined. Transfer mixture to a medium bowl; set aside.
• Using an electric mixer on high speed, beat cream cheese in a large bowl until creamy, about 3 minutes. Add condensed milk and beat until smooth. Add key lime juice and lemon juice and beat to combine. Beat in 2 Tbsp. key lime zest.
• Using a whisk or electric mixer on medium-high speed, whip cream in another medium bowl to very soft peaks. Sprinkle powdered sugar over cream and continue to whip until it holds stiff peaks. Gently fold 1/2 cup cream into key lime mixture; cover remaining cream and chill.
• Line muffin pan with paper liners. Pour key lime mixture into a pastry bag or plastic bag with the corner snipped off and pipe batter evenly into tins. Top each with 1 1/2 Tbsp. cracker crumb mixture, breaking up crumbs to completely cover, then press down gently to adhere. Freeze until set, at least 3 hours.
• Remove pies from molds, turn upside down, and remove paper liners. Spread reserved cream over pies and top with remaining 1 Tbsp. key lime zest.
• Do Ahead
• Pies (without topping) can be made 2 weeks ahead; cover and freeze.

Steps:

• Meringue;.
• Put the egg whites in a bowl and beat them until soft peaks form.
• Add 1 tbsp of sugar at a time, making sure that the sugar has dissolved before you add more.
• Put this into a large piping bag and pipe using a star tip.
• Put this on a prepared serving dish that can go in the oven.
• Bake at 225 F, for about 1 hour.
• Leave the oven slightly open, until it has cooled.
• Lime Filling;.
• Add in the condensed milk, lime zest and lime juice in a bowl and beat until it is smooth and thick.
• In a different bowl beat the whipping cream until stiff peaks appear.
• Folding, add in the condensed milk you just mixed with lime.
• Put it in a large piping bag with a star tip.
• Place a little bit of the whipped cream mixture on a serving platter to secure one of the meringues to the platter.
• Carefully press the meringue on top of the whipping cream mixture.
• By adding a thick layer of the whipping cream mixture on top of the previously secured meringue, secure the other meringue.
• Using the rest of the whipping cream mixture decorate your cake around the sides and on top.
• Using the raspberries now decorate the top of your cake with them, and if you are adding the lime zest curls add them now.
• Making sure that the cake is uncovered, freeze for 6 hours or until firm.
• For longer storage make sure you cover it up after it has frozen.
• Raspberry Syrup;.
• On medium-high setting bring the raspberries in the syrup to a boil.
• Leave it boiling for 5 minutes or until has thickened slightly and reduced by half.
• Put it in the fridge until cool.
• Cut into desired sizes to serve and drizzle on the syrup.

Steps:

• 1. Place sherbet, sorbet and frozen yogurt in refrigerator to soften while preparing crust.2. In small bowl, combine graham cracker crumbs, sugar and margarine mix well. Press mixture in bottom of ungreased 9-inch springform pan. Freeze 15 minutes.3. Spoon or scoop softened sherbet, sorbet and frozen yogurt into large bowl. Add lime juice stir gently to mix. Spoon mixture over crust in pan, spreading evenly. Sprinkle with coconut press lightly. Freeze at least 4 hours or until firm.4. To serve, let stand at room temperature for 15 minutes. Cut into wedges.TIP: * To toast coconut, spread on cookie sheet bake at 350°F. for 7 to 8 minutes or until light golden brown, stirring occasionally.Nutrition Information Per Serving: Serving Size: 1/10 of Recipe * Calories: 270 * Calories from Fat: 60 * % Daily Value: Total Fat: 7 g 11% * Saturated Fat: 2 g 10% * Cholesterol: 4 mg 1% * Sodium: 160 mg 7% * Total Carbohydrate: 47 g 16% * Dietary Fiber: 1 g 3% * Sugars: 32 g * Protein: 4 g * Vitamin A: 6% * Vitamin C: 4% * Calcium: 10% * Iron: 4% * Dietary Exchanges: 1 1/2 Starch, 2 Fruit, 2 1/2 Fat or 3 1/2 Carbohydrate, 2 1/2 Fat

Steps:

• For Nut crust:
• Finely chop first 4 ingredients in processor, using on/off turns. Add butter and blend until moist crumbs form. Transfer 3 1/2 cups nut mixture to 10-inch-diameter springform pan with 2 1/2-inch-high sides; transfer remaining nut mixture to 6-inch-diameter springform pan with 2 1/2-inch-high sides. Using plastic wrap as aid, press crumbs firmly up sides, then over bottom of each pan, covering completely. Freeze.
• For Lime Filling:
• Combine first 5 ingredients in medium metal bowl. Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 170°F, about 5 minutes. Remove bowl from over water. Add white chocolate and whisk until melted and smooth. Freeze lime mixture until cold and thickened, whisking occasionally, about 45 minutes.
• Beat cream in large bowl until stiff. Pour lime mixture over whipped cream; using rubber spatula, fold lime mixture and cream together. Divide between crust. Cover and freeze overnight.
• For Blackberry Sauce:
• Bring all ingredients to boil in heavy medium saucepan, stirring frequently. Cool slightly. Puree mixture in batches in processor. Strain through sieve set over bowl, pressing on solids. Chill until cold. (Can be made 1 day ahead.)
• For Assembly:
• Using electric mixer, beat cream and sugar in large bowl until peaks form. Run sharp knife around pan sides to loosen torte tiers. Release pan sides. Center 6-inch tier on its pan bottom atop 10-inch tier. Spread whipped cream over sides (not tops) of tiers, covering crusts completely. Freeze until firm, about 30 minutes. (Can be prepared 2 days ahead. Wrap in plastic; keep frozen.)
• Transfer tiered torte to platter. Mound fruit decoratively atop torte. Garnish with mint. To serve, slide spatula under 6-inch tier and transfer to work surface. Cut tiers into wedges. Serve with sauce and additional fruit.

Steps:

• Combine cookie crumbs and sugar in a large bowl. Pour in melted butter, and mix thoroughly. Press into the bottom and one inch up the sides of a 10-inch springform pan.
• Sprinkle the gelatin over the lime juice in a small bowl, and set aside to soften. Bring 1/2 cup of whipping cream to a simmer in a heavy pan. Remove from heat, and pour over the chopped white chocolate. Let soften for two minutes, then whisk until smooth. Mix the gelatin into the warmed chocolate until melted; set aside to cool to room temperature. Beat remaining 2 cups of cream to stiff peaks in a large bowl, and set aside.
• Beat the cream cheese with the sugar with an electric mixer until well blended. Slowly blend white chocolate mixture into cream cheese, then mix in lime zest. Fold the whipped cream into the cream cheese mixture, and pour into prepared crust. Cover pan with plastic wrap, and refrigerate overnight.