KEY LIME TART
Equal parts creamy and tart, this spin on the classic Key lime pie works just as well with traditional limes as it does with the smaller, sweeter variety.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Process graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form; add butter. Process until combined. Transfer mixture to a 9-inch tart pan 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.
- 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.
- Cool completely at room temperature; then refrigerate until chilled, at least 2 hours. Serve, garnished with zest, if desired.
KEY LIME TARTLETS
Mini Phyllo shells make this a breeze to prepare. These are from the Athens website. Cooking time includes chilling time.
Provided by Kizzikate
Categories Tarts
Time 1h15m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, combine cream cheese and milk. Whisk until light & fluffy.Mix in lime juice and zest. Chill for 1 hour.
- Heat shells at 350% for 3 minutes, cool.
- Pipe chilled filling into shells. Garnish each with a thin half slice of lime, twisted.
- Serve immediately.
Nutrition Facts : Calories 74.4, Fat 5.2, SaturatedFat 3, Cholesterol 17.1, Sodium 52.4, Carbohydrate 6.2, Fiber 0.2, Sugar 5.2, Protein 1.5
BEST LIME TART
This treat is the perfect balance between tart and sweet, and the almonds in the crust are just wonderful. This is one of my husband's favorite desserts. Enjoy! -Charis O'Connell, Mohnton, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter, almonds and sugar. Press onto the bottom and up the sides of a greased 9-in. tart pan. Bake until edges are lightly browned, 15-18 minutes., In a large bowl, whisk egg yolks, milk, lime juice and zest. Pour over crust. Bake until center is almost set, 12-14 minutes. Cool on a wire rack. Refrigerate at least 2 hours., In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold in sour cream and grated lime zest. Spread over tart. Garnish with raspberries and lime wedges.
Nutrition Facts : Calories 288 calories, Fat 16g fat (9g saturated fat), Cholesterol 112mg cholesterol, Sodium 138mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
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EASY MINI KEY LIME TARTS - RECIPES SIMPLE
From recipessimple.com
Cuisine AmericanEstimated Reading Time 2 minsCategory Dessert
- Place the mini phyllo shells on a cookie sheet and bake at 350 for 10 minutes until golden brown. Set aside to cool.
- In a small bowl, combine the sweetened condensed milk and limeade concentrate. Mix well until smooth. Spoon the mixture by heaping teaspoons into the cooled phyllo shells.
- Use a piping bag (or a zip top back with a small corner cut off) to pipe the Cool Whip onto the tarts.
KEY LIME TART RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (7)Calories 310 per servingTotal Time 5 hrs
- Press the crumbs into the bottom and up the sides of a 9” round tart pan or 10 1/2" x 6 1/2" rectangular tart pan. Freeze the crust for 15 to 20 minutes while you preheat the oven to 325°F.
- Place the crust on a baking sheet (to catch any melting butter) and bake it for 10 to 12 minutes, until lightly browned. Remove the crust from the oven and place it on a rack to cool slightly, while you make the filling.
- To make the filling: Whisk the grated lime zest and egg yolks at high speed of an electric mixer for about 4 minutes. The mixture will lighten in color and thicken somewhat, appearing similar to Hollandaise sauce.
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From gimmesomeoven.com
Reviews 72Total Time 18 minsEstimated Reading Time 2 mins
- In a large bowl, whisk egg yolks until blended. Add in sweetened condensed milk, lime juice, sugar, and lime zest. Whisk together until smooth and blended.
- Spoon batter into mini tarts so that they are nearly overflowing. Bake for about 12 minutes, or until custard has set. Remove and let cool to room temperature. Then top with whipped cream and key lime coins.
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- Prepare Coconut-Macadamia Nut Pastry. Preheat oven to 450°F. Divide dough into eight portions. On a floured surface, use your hands to slightly flatten one portion. Roll dough from center to edge into a circle about 5 inches in diameter. Transfer dough circle to a 4-inch tart pan that has a removable bottom. Press dough into fluted side of tart pan; trim edge. Using a fork, prick bottom and side of dough. Repeat with remaining dough portions. Line each dough shell with a double thickness of foil. Place on a large baking sheet. Bake for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry shells are golden. Transfer to a wire rack and cool. Reduce oven temperature to 350°F.
- In a medium bowl, beat egg yolks with a wire whisk or fork. Gradually whisk in sweetened condensed milk. Add lime peel, lime juice, and, if desired, food coloring. Mix well.
- Spoon filling into baked pastry shells. Place on a large baking sheet. Bake for 10 to 12 minutes or until set. Cool on a wire rack for 1 hour. Chill for 2 to 3 hours or until completely chilled.
- To serve, remove sides of tart pans. Using a pastry bag fitted with a round tip, pipe Sweetened Whipped Cream onto each slice (or using a spoon, top with whipped cream). Sprinkle with toasted coconut and chopped macadamia nuts. If desired, garnish with mint. Makes 8 tartlets.
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