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 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
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.
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.
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.
ISLAND KEY LIME TORTE
When you want to impress, try this luscious dessert.
Provided by Lynnda Cloutier
Categories Cakes
Number Of Ingredients 16
Steps:
- 1. Whip cream in mixing bowl until firm peaks form. Mix the condensed milk, lemon juice, lime juice and lime zest in medium bowl. Fold in 2 cups of the whipped cream. Reserve remaining whipped cream for the assembly.
- 2. Cream butter and powdered sugar in mixing bowl until light and fluffy. Add flour and cornmeal and mix well. Stir in macadamia nuts and 1/2 cup coconut. Divide dough into halves and press each half into an 8 inch circle on ungreased baking sheet. Bake at 325 for 20 minutes. Cool on baking sheets for 10 minutes. Remove to a wire rack to cool completely.
- 3. Put one cooled shortbread round on a serving plate. Spread gently with half the lemon curd. Top with half the Key lime filling. Spread the remaining lemon curd on the second shortbread round and place on the first. Spread with remaining Key lime filling.
- 4. Spread the reserved whipped cream over the top and sprinkle with lime zest and toasted coconut. Chill, covered, for several hours before serving. Garnish with lime slices. Serves 12 Big Taste of Little Rock
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 TORTE WITH PINEAPPLE-RICOTTA FILLING RECIPE - (4.3/5)
Provided by carvalhohm2
Number Of Ingredients 10
Steps:
- Heath oven to 350°F. Coat 2 (8-inch) round baking pans with baking spray with flour. Drain pineapple, reserving liquid. Add water to pineapple juice to measure a total of 1 cup. Prepare cake mix according to package directions using pineapple juice mixture, oil and eggs. Divide evenly into prepared pans. Bake 34 to 38 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes. Remove from pans to wire rack to cool completely. Beat ricotta cheese, frosting and reserved pineapple in medium bowl with electric mixer on medium speed until blended. Level cake layers by removing rounded tops with serrated knife. Split both each cake layer horizontally to create 4 thin layers. Place 1 layer on serving plate. Spread with 1/4 of filling mixture to within 1/4-inch of edge. Repeat layers three times, ending with filling mixture on top of cake. Chill until ready to serve. Garnish with whipped topping and lime slices, if desired.
FROZEN KEY LIME TORTE
Scoops of frozen sherbet, sorbet, and yogurt, a crunchy cereal crust, and a touch of fresh lime juice are what make this sweet-tart dessert a winner.
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 crushed cereal, 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.
- Note: *To toast coconut, spread on baking sheet; bake at 350ºF 7 to 8 minutes, stirring occasionally, until light golden brown.
Nutrition Facts : ServingSize 10 servings
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KEY LIME PIE RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
5/5 (75)Category DessertCuisine AmericanTotal Time 55 mins
- Preheat the oven to 180°C, fan 160°C, gas 4. Put the biscuits in a sealed freezer bag and use a rolling pin to crush them gently (or whiz in a food processor). Put the crumbs in a bowl and combine with the melted butter, honey and a pinch of salt. Grease a 20cm diameter loose- based round tin (about 7cm deep) with butter. Pour the crumb mixture into the prepared tin and use your fingers to press it down evenly to form a crust on the bottom and sides. Bake for 15 minutes, remove from the oven and leave to cool.
- Meanwhile, combine the condensed milk, egg yolks, sea salt, lime juice and zest in a bowl. Mix well. Pour the mixture into the cooled pie crust, then bake for 15 minutes, or until just set – the surface should have a wobble to it. Remove and leave to cool to room temperature. Cover and chill in the fridge for at least 4 hours, but preferably overnight.
- When ready to serve, carefully remove the pie from the tin. Whisk the cream and honey together for the topping until soft peaks form. Pile the cream on top of the pie and garnish with the extra lime zest, blueberries and a drizzle of honey.
KEY LIME MERINGUE TORTE RECIPE - TRACEY SEAMAN | FOOD & WINE
From foodandwine.com
3/5 Servings 8-10
- Preheat the oven to 350°. Line the bottoms of two 8-by-2-inch round cake pans with wax paper and grease the paper.
- Sift together the flour, baking powder and salt. In a large bowl, using an electric mixer, cream the butter with 1/2 cup of the sugar until fluffy. Add the egg yolks and beat for 2 minutes. In a measuring cup, stir together the milk and vanilla; beat the milk into the butter in two batches, alternating with the dry ingredients, until just incorporated. Scrape the batter into the prepared pans (the batter will barely reach up the sides of the pan).
- In another large bowl, using clean beaters, beat the egg whites at medium speed until they hold soft peaks. With the machine on, gradually sprinkle in 3/4 cup of the sugar and beat until the whites are glossy, 3 to 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 teaspoons sugar, on the meringue.
- Bake the cakes in the bottom third of the oven 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.
KEY LIME PIE - PREPPY KITCHEN
From preppykitchen.com
Ratings 93Category DessertCuisine AmericanTotal Time 35 mins
- Heat oven to 350F. Add the cookies to a food processor and pulse until you have fine crumbs. Drizzle in the melted butter and pulse until combined. If you don't have a processor handy you could instead use a plastic bag and rolling pin, then just mix the crumbs and butter in a large bowl
- Dump the mixture into a 9" pie dish then distribute and use a flat-bottomed glass or measuring cup to press the crumbs firmly down. You can use your fingers to press the top down as the side Is compressed.
- While the crust Is baking zest two limes and set aside then squeeze 2/3 cup of juice and strain out the seeds.
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