Best Lime Tart Recipes

LIME TART

Steps:

• Combine cracker crumbs, sugar and butter; press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350° for 12-15 minutes or until lightly browned. Cool completely on a wire rack., In a saucepan, combine sugar and cornstarch. Gradually whisk in cream and lime juice until smooth. Add butter. Cook and stir over medium heat; gradually bring to a boil. Boil for 1 minute. Remove from the heat; stir in lime zest. Cool to room temperature; fold in sour cream. Pour into crust. , In a small bowl, beat cream, confectioners' sugar and vanilla until stiff peaks form. Spread over filling. Chill for 4 hours or until ready to serve.

KEY LIME TART

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.

BEST LIME TART

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.

THE BEST KEY LIME PIE

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Stir together the graham cracker crumbs, brown sugar and salt with a fork in a medium bowl. Pour in the butter and continue to stir until the mixture resembles wet sand. Transfer the crumb mixture to a 9-inch glass or metal pie dish and spread into an even layer. Use a 1/4 measuring cup or small glass to firmly press the crumbs into the bottom and up the sides of the pan. Bake until it is dry-looking and lightly browned, 7 to 10 minutes. Remove from the oven and let cool on a wire rack while you make the filling.
• For the filling: Combine the sweetened condensed milk and sour cream in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined, about 1 minute. Add the lime juice, egg yolks, salt and lime zest and continue to beat until the batter is smooth, about 2 minutes. Pour into the graham cracker crust. Bake until the pie is mostly set but jiggles slightly in the center, 15 to 20 minutes. Let the pie cool to room temperature on a wire rack, then refrigerate to set and chill completely, at least 2 hours, but preferably overnight.
• For the whipped cream topping: Combine the heavy cream, confectioners' sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a large star tip. Pipe the topping decoratively on top of the pie. Alternatively, dolloped the whipped cream on slices of pie. Sprinkle with lime zest.

THE BEST LEMON TART EVER

Steps:

• Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake crust until light golden brown, 15 to 20 minutes.
• Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
• Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.

LIME CURD TART

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
• Butter 1 side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
• Remove the zest of 4 limes with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the limes to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest. Add-- the eggs, 1 at a time, and then add the lime juice and salt. Mix until combined.
• Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat and set aside.
• Fill the tart shell with warm lime curd and allow to set at room temperature. Once set, serve immediately or refrigerate until ready to serve.

LIME TART

Steps:

• Preheat oven to 325 degrees F.
• Lightly butter a 9-inch spring form pan.
• Put gingersnap crumbs in medium bowl and add melted butter and stir until evenly moistened
• Press crumb mixture firmly onto bottom of prepared pan.
• Bake until crust is set, about 12 minutes.
• Cool completely.
• In a small bowl, combine the milk and the gelatin to bloom while you are cooking the filling.
• Combine sugar, salt, egg yolks and lime juice in a medium stainless steel bowl and place over a pot of simmering water, making sure the bottom of the bowl doesn't touch the water.
• Cook, whisking constantly, until thickened, about 10 minutes. Remove from the heat and stir in the butter.
• Then stir in the gelatin mixture.
• Cover with plastic wrap directly on the filling and cool slightly.
• Using a vegetable peeler, remove peel from limes in long strips, removing any white pith that remains. Place in small saucepan.
• Add enough cold water to cover generously and bring to boil. Drain.
• Repeat blanching 2 more times.
• Cut lime peel into 1/8-inch wide strips.
• Bring 2 cups sugar and 2 cups water to boil in medium saucepan, stirring until sugar dissolves.
• Boil gently 5 minutes. Add peel.
• Simmer until peel is translucent, about 15 minutes.
• Using a slotted spoon, transfer peel to parchment-lined baking sheet.
• Sprinkle 1 cup sugar over and toss to coat.
• Let dry at room temperature about 2 hours.
• You can save syrup in a sealed contained in the fridge and as well.
• Put the ingredients in a small saucepan on medium heat.
• Simmer 10 minutes and put the mixture in a blender.
• Blend until smooth and then strain through a sieve.
• Cool to room temperature.
• Whip the cream in a standing mixer until soft peaks hold.
• Fold the cream into the filling and scrape it into the spring form pan with gingersnap crust.
• Refrigerate the tart at least 3 hours.
• Serve with candied lime peel and raspberry coulis.

MANGO-KEY LIME TART

Steps:

• Preheat oven to 350 degrees. Finely grind crackers with sugar in a food processor (you should have about 1 1/4 cups). Add butter and pulse until combined. Transfer mixture to a 9-inch tart pan with a removable bottom; press into bottom and up sides. Place pan on a baking sheet and bake until crust is fragrant and slightly darker, 10 to 12 minutes. Transfer to a wire rack; let cool completely.
• Meanwhile, puree mangoes in food processor and strain through a coarse sieve. In a bowl, whisk together 1 1/4 cups strained mango puree, condensed milk, lime zest and juice, yolks, and salt. Pour into crust. Bake until filling is set around edges but still slightly loose in center, about 25 minutes.
• Let tart cool on a wire rack 1 hour; then refrigerate until chilled, at least 2 hours and up to overnight. Serve, with whipped cream and diced mango on the side.