KEY LIME TORTE
This torte is a fresh, light and fancy (but not difficult) dessert, it's packed full of lime flavor with a lovely light graham cracker crust garnished with pillows of fresh whipped cream, and fresh lime zest.
Provided by Kathleen | The Fresh Cooky
Categories Sweets
Time 6h50m
Number Of Ingredients 12
Steps:
- Place graham crackers crushed loosely with hand into bowl of food processor and pulse until crushed. Or place in gallon sized ziplock bag and using rolling pin, smash grahams, then roll until all grahams resemble fine crumbs. Add sugar and melted butter, pulse until combined.
- Press into bottom of 9 or 10" springform pan, evenly and firmly. Refrigerate for 1 hour.
- In medium sized bowl, whisk egg yolks until slightly lighter in color. Add condensed milk, lime juice, lemon juice and lime zest. Whisk until smooth
- In separate bowl, pour in reserved egg whites, using whisk or beater attachment beat until frothy. Add sugar to egg whites and whip until stiff peaks form. Egg whites will increase in size, and get stiff and glossy. Fold whipped egg whites into the egg and milk mixture, gently until combined. Spread evenly on cooled prepared crust.
- Bake at 325° for 15-20 minutes or until set and lightly browned. May crack as it cools. Cool on a wire rack, cover and chill for a minimum of 4 hours, 8 hours or more preferred.
- Serving: Beat whipping cream at high speed until slightly thickened, then add powdered sugar and vanilla beating until soft peaks form.
- Remove collar from torte (gently run a nice around the edge to lose from collar) and slice into desired sized slices. Garnish with a dollop or two of whipped cream, a sprinkle of lime zest and a wedge of lime if desired.
- If you'd prefer to pipe the whipped cream, scoop desired amount into sandwich baggie and snip off a corner about ¾ of an inch up, Squeeze onto torte, serve immediately. Refrigerate any leftovers.
Nutrition Facts : ServingSize 1 ounces, Calories 188 kcal, Carbohydrate 22 g, Protein 3 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 70 mg, Sodium 92 mg, Fiber 1 g, Sugar 14 g, UnsaturatedFat 4 g
KEY LIME TORTE
The baked torte must be rolled while it is still hot so make sure you have everything ready before you begin baking. Also, the baked torte is extremely delicate and breaks apart easy so be gentle with the final steps. Prep time listed includes 4 hours required for the torte to cool and set up.
Provided by Martha
Time 4h30m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees.
- Line a sheet pan with a sheet of parchment or wax paper. With a brush, cover the paper and sides of pan with the melted butter. Make sure every surface is coated in butter.
- In the bowl of a stand mixer with the paddle attachment, beat 1½ cups sugar and eggs for at least five minutes until light and fluffy. Add in Key lime juice and zest and stir.
- Pour batter into prepared pan and bake uncovered for 12-15 minutes. The top will get brown and golden and bubble up in places. This is what you want. The browned top gets rolled into the center so imperfections are not seen.
- While pan is in oven, lay a clean dish cloth on your counter with the short end facing you. The dish cloth should be a little larger than the pan you baked the torte in.
- Take the remaining ¾ cup of sugar and sprinkle it over the dish cloth spreading it a little beyond the size of your sheet pan.
- When the torte comes out of the oven, take a wet knife and run it quickly along all four sides (see photo just above) to loosen the torte. Keep wetting the knife as you go.
- Then quickly invert the whole pan over the sugar lined dish cloth, again so the short side of the pan is towards you. Lift the pan off then carefully peel off the parchment paper and discard.
- Again, working quickly, start rolling the torte away from you, using the towel to push the roll forward until it is completely rolled (like you would roll sushi).
- Then seal the rolled torte in the same dish cloth rolling it backwards gently then folding in the sides so that the torte is sealed in the dish cloth.
- Lift the cloth-encased torte onto a platter and refrigerate for three to four hours until set. As it sits in the refrigerator, the center of the tort will get a little creamy.
- After three to four hours (we gave it four), gently unroll out of the towel onto a cutting board and with a sharp knife, make slices on the bias and present one slice per person on dessert dishes.
- Use a spatula to lift each slice, they are very delicate. Garnish with lime zest if you wish.
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.
FROZEN KEY LIME TORTE
Scoops of frozen sherbet, sorbet, and yogurt, a crunchy graham-cracker crust, and a touch of fresh lime juice are what make this sweet-tart dessert a winner.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h30m
Yield 10
Number Of Ingredients 8
Steps:
- Place sherbet, sorbet and frozen yogurt in refrigerator to soften while preparing crust.
- In small bowl, mix graham cracker crumbs, sugar and butter. Press mixture in bottom of 9-inch springform pan. Freeze 15 minutes.
- 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; lightly press into sherbet mixture. Freeze until firm before serving, at least 4 hours.
- To serve, let stand at room temperature for 15 minutes. Cut into wedges.
Nutrition Facts : Calories 260, Carbohydrate 44 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 35 g, TransFat 1/2 g
KEY LIME CAKE III
This is a very moist cake. Very easy to make. If you like key lime, you will love this cake.
Provided by Judy
Categories Desserts Cakes Cake Mix Cake Recipes Layer Cake
Yield 30
Number Of Ingredients 9
Steps:
- Combine cake mix, gelatin mix, oil, eggs and orange juice. Pour into three 8 inch cake pans. Bake according to instructions on box. Allow to cool, then frost.
- To make the frosting: In a large bowl, beat the butter and cream cheese until light and fluffy. Add lime juice and confectioners sugar. Mix well.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 32 g, Cholesterol 45.6 mg, Fat 18.2 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 5.8 g, Sodium 189.5 mg, Sugar 26.2 g
TROPICAL LIME TORTE WITH MANGO COMPOTE
Categories Cake Rum Mixer Fruit Dessert Bake Quick & Easy Cream Cheese Lime Mango Spring Chill Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 15
Steps:
- For torte:
- Whisk eggs, 3/4 cup sugar, lime juice and lime peel in heavy medium saucepan to blend. Whisk over medium-high heat until mixture thickens and just comes to boil, about 6 minutes. Transfer lime curd to small bowl; press plastic wrap directly onto surface. Chill until very cold, at least 3 hours and up to 3 days.
- Line 9 1/4x51/4x23/4-inch loaf pan with 2 layers of plastic wrap, leaving long overhang. Stir rum and remaining 2 tablespoons sugar in small bowl until sugar dissolves. Trim brown layer from outside of cake. Cut cake horizontally into 3 equal layers. Beat cream cheese in large bowl until fluffy; gently fold in cold lime curd.
- Trim bottom cake layer to fit pan bottom; reserve cake trimmings. Brush layer on both sides with 1/3 of rum syrup. Place in pan; spread 1 1/2 cups lime curd mixture over top. Brush second cake layer on both sides with 1/3 of rum syrup. Place in pan; spread remaining lime curd mixture over top. Brush third cake layer on both sides with remaining rum syrup. Place on lime curd mixture; press to adhere. Press reserved cake trimmings around sides. Cover torte with plastic overhang. Refrigerate torte at least 1 and up to 2 days.
- For compote:
- Stir first 4 ingredients in large bowl until sugar dissolves. Mix in mangoes.
- Cover; chill up to 1 day.
- Using plastic as aid, lift torte out of pan and unwrap. Cut crosswise into 12 slices. Arrange slices on plates. Top with compote. Garnish with lime slices.
LIME CREAM TORTE
This impressive-looking dessert is surprisingly simple to prepare. Light and refreshing, it's a super make-ahead treat- the flavor gets getter as it sits in the refrigerator. I've had many requests for the recipe.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10-14 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cake mix, eggs, butter, water and lime juice; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into two greased and floured 9-in. round baking pans. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , In a large bowl, combine milk and lime juice. Fold in whipped cream. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with 1-1/4 cups filling. Repeat layers twice. Top with the remaining cake layer. Frost the top of cake with remaining filling., Refrigerate for at least 1 hour. Serve with lime slices if desired.
Nutrition Facts : Calories 404 calories, Fat 20g fat (11g saturated fat), Cholesterol 99mg cholesterol, Sodium 367mg sodium, Carbohydrate 53g carbohydrate (40g sugars, Fiber 0 fiber), Protein 6g protein.
LIME CREAM TORTE
Just a hint of lime in the cake; lots of lime in the filling. Mmmm! My dad often requests this for his birthday.
Provided by Kaarin
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Grease two 9-inch round cake pans, line with waxed paper and grease waxed paper.
- In a mixing bowl, cream the butter and sugar.
- Add the flour, lime juice, 1/2 cup water and the eggs.
- Beat on high 2 minutes.
- Add the remaining 1/2 cup water along with the rest of the cake ingredients.
- Spoon into pans and bake at 375°F for approximately 30 minutes, until a toothpick comes out clean.
- Cool in pans 15 minutes.
- Invert on cooling racks, carefully remove waxed paper and cool completely.
- Slice each round horizontally to make 4 layers.
- Make filling: in a small bowl combine sweetened condensed milk and lime juice, mixing well.
- In a large mixing bowl, whip cream till stiff peaks form.
- Reserve 1 cup whipped cream.
- Fold lime juice mixture into whipped cream just until blended.
- Assemble cake: place the first layer cut side up on plate, top with 1/3 of filling.
- Repeat with remaining layers, the last layer should be cut side down.
- Use reserved whipped cream to decorate top layer.
- Refrigerate 2-3 hours before serving.
- Garnish with lime slices.
- Note: I use 4 large limes for this recipe.
Nutrition Facts : Calories 559.8, Fat 29.2, SaturatedFat 17.9, Cholesterol 139.2, Sodium 466.4, Carbohydrate 69, Fiber 0.9, Sugar 46.2, Protein 7.9
NO BAKE LIME MOUSSE TORTE
This torte is tart and tangy. I take it to a lot of potluck dinners and everyone raves and begs for the recipe. It is easy and can be made several days ahead. Decorate with dollops of whipped cream, raspberries, and fresh mint leaves, if desired.
Provided by RB1953
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 8h45m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 669.2 calories, Carbohydrate 46.3 g, Cholesterol 146.7 mg, Fat 52 g, Fiber 0.4 g, Protein 7.7 g, SaturatedFat 31.5 g, Sodium 295 mg, Sugar 37 g
KEY LIME MERINGUE TORTE
A delicate, golden cake that combines tart and sweet, tender and crisp. Strawberries make a lovely garnish.
Provided by evelynathens
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Set rack in bottom third of oven.
- Preheat the oven to 350F.
- Line the bottoms of two 8-X 2-inch round cake pans with wax paper and grease paper.
- Make the meringue cake: Sift together the flour, baking powder and salt.
- In a large bowl, using an electric mixer, cream the butter with ½ cup of the sugar until fluffy.
- Add the egg yolks and beat for 2 minutes.
- Stir together the milk and vanilla; beat the milk into the butter in two additions, alternating with the dry ingredients, until just incorporated.
- Scrape the batter into the prepared pans.
- In another large bowl, using clean beaters, beat the egg whites at medium speed until they hold stiff peaks.
- Gradually sprinkle in ¾ cup of the sugar and beat until the whites are glossy, 3-4 minutes.
- Gently spread the meringue over the cake batter in the pans; do not smooth the tops.
- Sprinkle the almonds, then the remaining 2 tsps sugar, on the meringue.
- Bake the cakes for 25 minutes, or until the meringue is puffed and lightly browned.
- Transfer the pans to racks and let the cakes cool completely; the tops will sink considerably.
- While the cakes bake, make the lime curd: Place the whole eggs and egg yolk in a heatproof bowl and whisk.
- In a medium saucepan, bring the lime juice, sugar, cornstarch and salt to a boil over medium heat, whisking.
- Gradually whisk the mixture into the eggs.
- Scrape the lime curd into the saucepan and cook over medium heat, stirring, until thick enough to coat the spoon, about 5 minutes; do not boil.
- Remove from heat and stir in butter.
- Strain the curd into a clean bowl.
- Let cool for 5 minutes, whisking occasionally.
- Press a piece of plastic wrap directly on the surface of the lime curd and refrigerate until chilled, atleast 2 hours or overnight.
- To assemble: Run a knife around the sides of the cake layers to loosen them from the pans.
- Carefully invert the layers onto baking sheets; remove wax paper.
- Invert one layer (meringue side up) onto a cake platter.
- Spread all the lime curd on top.
- Cover with the other cake layer (meringue side up).
- To serve: Slice gently with a serrated knife.
- The cake can be refrigerated for up to 1 day ahead.
- Loosely cover with plastic wrap.
Nutrition Facts : Calories 505.5, Fat 23.9, SaturatedFat 12.6, Cholesterol 231.4, Sodium 263.7, Carbohydrate 67.2, Fiber 0.8, Sugar 51.8, Protein 7.7
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