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hoisin pork with rice noodles
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Friday, August 19, 2011

Lime Tart

Lime TartI found myself with an excess of limes from the Foodarama sale, so I decided to come up with a dessert to snack on for the week. One of my most favorite desserts is lemon mousse, made by making a lemon curd and folding it into whipped cream. I decided to make a lime curd and do the same, except to put it in a graham cracker tart crust a la Key Lime Pie. Key Lime Pie has been a favorite since childhood. I remember going to the restaurant at the top of the Hyatt in Baltimore whenever I made straight A's on my report card. I always got crabcakes and Key Lime Pie. C thought this was "too limey," ut I thought it was perfectly limey. If you aren't a fan of tart desserts, reduce the lime juice to 1/2 cup.
Lime Tart

½ cup butter
2/3 cup sugar
2/3 cup lime juice
Pinch salt
5 egg yolks

¾ cup cream

1 ¼ cup graham cracker crumbs
¼ cup butter, melted
¼ cup sugar

Melt the butter over medium heat in a small sauce pan. Whisk in the sugar, lime juice, salt and eggs. Cook over medium low heat, stirring constantly for 10-15 minutes, until the curd has thickened and coats the back of a spoon. Cool for 2 hours in the refrigerator.

Preheat the oven to 350. In a mixing bowl, combine the graham cracker crumbs, melted butter and sugar. Press the graham cracker mixture into the tart pan. Bake for 8 minutes, cool.

Whip the cream until soft peaks form, fold the cream into the lime curd. Spoon the lime mixture into the cooled crust. Top with lime slices and refrigerate until ready to eat.
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5 comments:

Erin Stomber said...

Looks delicious!

Erin @ The Spiffy Cookie said...

Key lime pie in any form is great

The Procrastobaker said...

What a simple and gorgeous recipe, Im sure it tastes far more complex and impressive than it is to make and would be perfeccttt for a little dinner party treat :) am yet to make a lime tart and this looks like the recipe to change that!

Chrissy said...

What a great looking tart! I love using limes as an alternative to lemons.

Anonymous said...

Delicious! But I had to add about 1/4 cup powdered sugar to the cream to balance the tartness..

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