Lime Divine Tarts Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LIME DIVINE TARTS



Lime Divine Tarts image

Winter is prime time for limes, so why not showcase them at your holiday party? These cute cups are impressive but easy to make. -Ann Yri, Lewisville, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 11

2 large eggs
1 large egg yolk
1/2 cup sugar
1/4 cup lime juice
1 teaspoon grated lime zest
1/4 cup unsalted butter, cubed
TART SHELLS:
1/2 cup unsalted butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
White chocolate curls and lime zest strips

Steps:

  • In a small heavy saucepan over medium heat, whisk eggs, egg yolk, sugar, lime juice and zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Transfer to a small bowl; cool. Cover and refrigerate until chilled., In a small bowl, cream butter and cream cheese until smooth. Gradually add flour; mix well. Cover and refrigerate 1 hour or until easy to handle., Preheat oven to 375°. Shape dough into 1-in. balls; press onto the bottom and up sides of 24 ungreased miniature muffin cups. Prick bottoms with a fork. Bake 15-17 minutes or until golden brown. Cool 5 minutes before removing from pans to wire racks to cool completely., Fill shells with lime mixture. Garnish with chocolate curls and lime zest strips. Refrigerate leftovers.

Nutrition Facts : Calories 107 calories, Fat 8g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 18mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 2g protein.

LIME MERINGUE TART



Lime Meringue Tart image

Provided by Ina Garten

Categories     dessert

Yield 8 servings

Number Of Ingredients 15

1 1/4 cups all-purpose flour
1/2 cup, plus 3 tablespoons sugar
Kosher salt
6 tablespoons (3/4 stick) cold unsalted butter, diced
2 tablespoons cold vegetable shortening, (recommended: Crisco)
1/4 cup ice water
4 extra-large egg whites, at room temperature
1/4 teaspoon cream of tartar
Lime Filling, recipe follows
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
4 extra-large eggs
1/4 cup finely grated lime zest (6 to 8 limes)
1/2 cup freshly squeezed lime juice
1/8 teaspoon kosher salt

Steps:

  • Combine the flour, 3 tablespoons of the sugar, and 1/2 teaspoon salt in a bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and Crisco and pulse about 10 times until the butter is in small bits. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
  • Meanwhile, preheat the oven to 375 degrees F.
  • Roll out the dough and fit into a 9-inch tart pan with removable sides. Don't stretch the dough when placing it in the pan or it will shrink during baking. Cut off the excess by rolling the pin across the top of the pan. Line the tart shell with a piece of buttered aluminum foil, butter side down, and fill it with dried beans or rice. Bake for 10 minutes. Remove the beans and foil and prick the bottom of the shell all over with a fork to allow the steam to escape. Bake for another 15 to 20 minutes, until lightly browned. Set aside to cool.
  • Raise the oven temperature to 425 degrees F.
  • For the meringue, whip the egg whites, cream of tartar, and 1/4 teaspoon salt in the bowl of an electric mixer fitted with the whisk attachment on high speed until frothy. With the mixer still running, slowly add the remaining 1/2 cup of sugar and beat until the meringue is thick and shiny, about 2 minutes.
  • Immediately spread the lime filling in the cooled tart shell and pipe the meringue over it with a large star tip. Be sure the meringue covers the entire top and touches the edges of the shell, to prevent it from shrinking. Bake for 3 to 5 minutes, until the meringue is lightly browned. Cool to room temperature.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 1 minute. On low speed, add the eggs, one at a time, and then add the lime zest, lime juice, and salt. Don't worry; it will look curdled.
  • Pour the mixture into a small saucepan and cook over medium-low heat for 6 to 8 minutes, until thick, stirring constantly with a wooden spoon. Whisk briskly when it starts to thicken and cook over low heat for a minute or two, whisking constantly. Don't allow it to boil! It will be 175 degrees F on an instant-read thermometer. Pour into a bowl, cover with plastic wrap and chill.
  • Yield: 3 cups

LIME CURD TART



Lime Curd Tart image

I like lime curd with character. Lime curd is wonderful on a slice of toast, for dipping long-stemmed strawberries in, or to serve with pound cake and fresh fruit. Here we use it to fill a prebaked tart shell. Grating the zest in the food processor is very quick. Lime curd lasts for weeks in the refrigerator.

Provided by Ina Garten

Categories     dessert

Time 3h45m

Yield 1 (9 or 10-inch) tart

Number Of Ingredients 10

3/4 cup unsalted butter at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
Pinch salt
4 limes at room temperature
1 1/2 cups sugar
1/4 pound unsalted butter at room temperature
4 extra-large eggs at room temperature
1/8 teaspoon salt

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.

LEMON TART WITH A TOUCH OF LIME



Lemon Tart With a Touch of Lime image

This is a classic French dessert - impressive, but easy to make, if you are organized and get ahead on the prep work. It's essential to make the tart dough and lemon curd in advance, up to 2 days ahead; otherwise it becomes too much of a project. The buttery cookielike dough is pressed into the pan, not rolled with a pin.

Provided by David Tanis

Categories     pies and tarts, dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 14

1 cup plus 2 tablespoons/150 grams all-purpose flour
2 tablespoons granulated sugar
Pinch of fine sea salt
1/2 cup/115 grams unsalted butter (1 stick), sliced thinly
1 large egg, beaten in a measuring cup, with enough cold water added to make 1/4 cup liquid
1 tablespoon grated lemon zest (from 2 lemons)
1/2 tablespoon grated lime zest (from 1 lime), plus more for garnish
3/4 cup/180 milliliters lemon juice (from 5 or 6 large lemons)
1/4 cup/60 milliliters lime juice (from 2 or 3 large limes)
3/4 cup/150 grams granulated sugar
3/4 cup/170 grams unsalted butter (1 1/2 sticks)
4 large eggs
4 large egg yolks
Confectioners' sugar, for garnish (optional)

Steps:

  • Make the dough: In a food processor, pulse flour, sugar and salt. Add butter and pulse briefly until well combined. Add egg and pulse just until dough comes together. Dough will be rather soft. Wrap with waxed paper or plastic wrap, and press to make a 1-inch-thick disk. Refrigerate for at least 1 hour, or it will be too soft to handle. (Make the dough up to 2 days in advance, if desired.)
  • Remove dough from the refrigerator and let soften at room temperature until pliable and soft, about 15 minutes. Using your fingertips, press dough into a 9-inch fluted tart pan with removable bottom, making sure it is pressed evenly across the bottom and up the sides, about 1/8-inch thick. Press the dough against the sides to the very top. Pinch off any excess and smooth the edge. You'll have slightly too much dough - save any left over to patch cracks after blind baking. Chill the tart dough in the pan until ready to bake. (You can also freeze it at this point, if you like, for up to a week.)
  • When ready to blind bake, heat oven to 350 degrees. Place the dough-lined tart pan on a baking sheet, and bake to a pale golden brown, about 30 minutes. (Pie weights shouldn't be necessary, but check the dough during baking, to make sure sides are not slumping. If so, press the sides back up with a wooden spoon.) For even browning, turn the tray halfway through the baking. Remove from oven, and cool to room temperature.
  • Make the filling: Put lemon and lime zest, lemon juice, lime juice, sugar and butter in a heavy saucepan over medium heat. Cook until butter is melted and mixture is hot, 4 to 5 minutes. In a medium bowl, beat together eggs and yolks.
  • Whisk the hot mixture gradually into the eggs to temper them. Then pour everything back into the saucepan and return to heat. Cook, whisking constantly, until mixture thickens to a milkshake consistency, about 5 minutes. (Do not overcook, or it will curdle.) Pour through a fine-meshed sieve into a bowl and allow to cool to room temperature, whisking occasionally. Mixture will continue to thicken as it cools. (At this point, you can continue with the recipe, or cover the filling and refrigerate for up to 2 days.)
  • Spoon the lemon curd into the baked tart shell. Using a spatula, spread the curd evenly into the shell. Bake in a 350-degree oven until filling is set (not jiggly), about 10 minutes. Cool to room temperature. (This can be done several hours before serving.) Just before serving, top tart with lime zest and dust edges with confectioners' sugar, if desired.

BEST LIME TART



Best Lime Tart image

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

1-1/4 cups graham cracker crumbs
5 tablespoons butter, melted
1/4 cup ground almonds
3 tablespoons sugar
FILLING:
4 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup lime juice
2 teaspoons grated lime zest
TOPPING:
1/2 cup heavy whipping cream
1 tablespoon sugar
1/2 cup sour cream
1 teaspoon grated lime zest
Fresh raspberries and lime wedges

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 TART



Key Lime Tart image

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

9 to 10 graham crackers (each 2 1/2 by 5 inches)
2 tablespoons plus 1/2 cup sugar
4 tablespoons unsalted butter, melted
1 can (14 ounces) sweetened condensed milk
3/4 cup fresh lime juice (from 4 to 6 limes), or fresh or bottled key-lime juice
4 large egg yolks
Pinch salt
Slivered lime zest, for garnish (optional)

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.

LIME CUSTARD TART



Lime Custard Tart image

Categories     Fruit Juice     Citrus     Dessert     Bake     Christmas     Lime     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 14

For crust
1 cup plus 2 tablespoons all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 large egg, lightly beaten
For custard
6 large eggs
1 cup heavy cream
1 cup sugar
2/3 cup fresh lime juice
Garnish: confectioners sugar
Special Equipment
an 8-inch fluted tart pan (2 inches deep) with a removable bottom; pie weights or raw rice

Steps:

  • Make crust:
  • Pulse together all crust ingredients in a food processor or beat with an electric mixer until a dough forms. Press dough evenly onto bottom and up side of tart pan with floured fingers. Chill shell until firm, about 30 minutes.
  • Preheat oven to 350°F.
  • Line shell with foil and fill with 1 inch of pie weights, then bake in middle of oven until edge is pale golden, about 22 minutes. Carefully remove foil and bake shell until edge is golden and bottom is pale golden, about 20 minutes more. Cool completely in pan on a rack.
  • Make custard:
  • Reduce oven temperature to 300°F.
  • Mix together all custard ingredients in a bowl with a whisk (do not beat) until just combined. Set tart shell (in tart pan) in a shallow baking pan and pour three fourths of custard into shell. Carefully put tart in middle of oven and pour remaining custard into shell with a small cup.
  • Bake tart until just set in center, about 1 hour. Cool tart completely in tart pan on rack, then chill, covered, until cold, at least 2 hours. Just before serving, remove side of pan.

More about "lime divine tarts recipes"

KEY LIME TART WITH FLUFFIEST MERINGUE - HUMMINGBIRD THYME
Pour the crumbs, together with the (optional) sugar and salt, into a medium-sized bowl. Pour the melted butter into the crumb mixture and stir until it looks like wet sand. Press into a 9” tart pan, making sure the crumbs come up the side of pan about 1 1/2”. Bake in 350F oven for 10 minutes. Cool while you make the custard.
From hummingbirdthyme.com


DARK CHOCOLATE LIME TARTS RECIPE | MYRECIPES
Place eggs in a small bowl; stir lightly with a whisk to combine. Gradually add one-fourth of hot milk mixture to eggs, stirring constantly. Add to remaining hot milk mixture in pan, stirring constantly. Bring mixture to a simmer over medium-low heat, stirring constantly. Cook 3 minutes. Remove from heat; stir in melted chocolate and lime rind.
From myrecipes.com


INDIVIDUAL KEY LIME TARTS | DIXIE CRYSTALS - RECIPES
In a non reactive saucepan bring lime juice and half of sugar to a boil. In a separate bowl whisk eggs for 1 minute and quickly whisk in remaining sugar. Pour half of boiling lime syrup into eggs and beat well. Pour the egg mixture into the remaining lime syrup and whisk back to a boil. Boil for 45 seconds while constantly whisking and mixture ...
From dixiecrystals.com


LIME DIVINE TARTS — COLLECTION OF ALL CURRENT RECIPES
2020-10-07 Dessert Recipes Lime Divine Tarts. Desi Susilayanti Send an email October 7, 2020. 0 1 minute read. Facebook Twitter LinkedIn Tumblr Pinterest VKontakte. Lime Divine TartsWinter is prime time for limes, so why not showcase them at your holiday party? … Table of Contents. Lime Divine Tarts. Ingredients; Directions; Lime Divine Tarts. Ingredients ...
From banana-breads.com


LIME TART | GROW FOOD SLOW FOOD
2020-04-25 3 eggs. 1 cup cream. Preheat oven to 160c. Whisk together sugar and eggs. Add zest, lime juice and cream and whisk again. Pour into pastry case. Cook in oven for about 30 minutes or until tart is firm to touch. THAT’S IT! Refrigerate tart until it is thoroughly chilled.
From growfoodslowfood.com


LIME TART RECIPE | MYRECIPES
Advertisement. Step 2. Line prepared pastry with aluminum foil, and fill with pie weights or dried beans. Step 3. Bake at 400° for 12 minutes. Remove weights and foil; bake 14 minutes or until golden. Step 4. Whisk together sugar and next 6 ingredients in a medium sauce-pan until blended; add butter.
From myrecipes.com


COOKBOOK REVIEW & A LIME TART FROM DIVINE VEGAN DESSERTS
2013-03-19 I road tested a couple of the recipes – the Las Vegan Sour Cherry Muffins and (in a diversion from my usually predictable preference for chocolate) the refreshing Lime Tart. The muffins rose perfectly and were deliciously moist and sticky, without being too sweet, but the Lime Tart was the absolute winner. It was so quick to make, with at-hand ingredients and has a …
From lambsearsandhoney.com


LIME DIVINE TARTS - KROGER
Recipes; Lime Divine Tarts; Lime Divine Tarts. Shop Ingredients. Serves: 12 Hands-on: 20 minutes Total: 35 minutes Difficulty: Medium. Sign in to Save Recipe. Recipe Information Nutrition Information. Serves: 12. Ingredients ...
From kroger.com


LIME DIVINE TARTS | RUTH | COPY ME THAT
Lime Divine Tarts. tasteofhome.com Ruth. loading... X. Ingredients. 2 large eggs, room temperature; 1 large egg yolk, room temperature; 1/2 cup sugar; 1/4 cup lime juice; 1 teaspoon grated lime zest ; 1/4 cup unsalted butter, cubed; TART SHELLS: 1/2 cup unsalted butter, softened; 3 ounces cream cheese, softened; 1 cup all-purpose flour; Optional: Grated lime …
From copymethat.com


LIME DIVINE TARTS RECIPE: HOW TO MAKE IT
Search terms Search form submit button. Toggle Search. Hi,
From preprod.tasteofhome.com


LIME DIVINE TARTS RECIPE RECIPE
Crecipe.com deliver fine selection of quality Lime divine tarts recipe recipes equipped with ratings, reviews and mixing tips. Get one of our Lime divine tarts recipe recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Black Raspberry Creme Soft Shelled Tart This black raspberry creme soft-shelled tart recipe teaches you how to …
From crecipe.com


MANGO LIME TART - THE NOVICE HOUSEWIFE
2014-06-09 Cover with cling film and refrigerate for 30 minutes. Preheat the oven to 180C/ 350F/ gas 3. Remove the cling film from the pastry case and line with foil so it supports the sides, then fill with baking beans. Bake blind for 12-15 minutes, until the …
From novicehousewife.com


FRESH LIME TART | RECIPE | KITCHEN STORIES
Step 1/6. 100 g butter. 50 g sugar. 3 tbsp milk. salt. oven. standing mixer or hand mixer with dough hooks. Preheat the oven to 180°C/350°F. For the base, place diced, cold butter, sugar, milk, and a pinch of salt into a standing mixer or mix with a hand mixer.
From kitchenstories.com


RASPBERRY LIME TARTS - NORAH PRITCHARD | WILLOWCREST LANE
2019-07-23 1 cup heavy whipping cream. Garnish. Zest of one lime and fresh raspberries. Instructions. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, sugar, lime zest, vanilla, and 1 1/2 cups raspberries on medium until creamy and raspberries are broken down. Add heavy whipping cream and continue beating on high for ...
From willowcrestlane.com


LIME – DIVINETASTE
Eggless Custard Tarts With Mangoes Or Other Fruits. Pasta With Roasted Vegetables And Crumbled Fresh Cheese . Hot And Sour Vegetable Soup. Semolina Honey Lemon Syrup Cake/ Basbousa Or Namoura. Green Papaya Salad. Eggless Peach And Cardamom Upside Down Cake. Mango Cheesecake. Panaka Or Lime Sherbet/An Ayurvedic Summer Cooler. Eggless …
From divinetaste.com


LIME DIVINE TARTS - PLAIN.RECIPES
Ingredients. 2 large eggs; 1 large egg yolk; 1/2 cup sugar; 1/4 cup lime juice; 1 teaspoon grated lime zest; 1/4 cup unsalted butter, cubed; 1/2 cup unsalted butter, softened
From plain.recipes


15 TART AND REFRESHING VEGAN LIME DESSERTS - ONE GREEN PLANET
2. Coconut Lime Loaf. Moist and sweet, a slice of this Coconut Lime Loaf is perfect with a cup of tea mid afternoon or a nice cup of milk after dinner. The richness of the coconut combined with ...
From onegreenplanet.org


BEST LIME TART RECIPE
Get one of our Best lime tart recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Butter Tarts Do you want to make butter tarts in a traditional way? This recipe teaches you how to prepare tradit... 45 min Min; 12 Yield; Bookmark. 80% Raspberry and Cherry Pavlova Roll Crecipe.com If you want to make a tasty Raspberry and Cherry …
From crecipe.com


CHILLI LIME CHOCOLATE TARTS (VEGAN & GLUTEN-FREE) - NIRVANA CAKERY
2021-07-29 Instructions. Place oats into food processor and blend until roughly ground. Add tigernut flour, cacao, cardamom and sea salt and blend until evenly mixed. Add pitted dates and lime zest and blend again. Add lime juice bit by bit until the mixture sticks together when pressed. Lightly grease 6 tart tins.
From nirvanacakery.com


LIME TART RECIPE | NEW IDEA FOOD
Combine biscuit crumbs and melted butter in a bowl. Press mix in a thin layer over the base and 0.5cm up the sides of a 23cm fluted loose-bottom quiche tin. Chill while you prepare filling. For filling, place condensed milk, eggs, lime juice and zest into a bowl. Using a whisk, mix until combined and thickened.
From newideafood.com.au


LIME DIVINE TARTS RECIPE - MASTERCOOK
2014-12-31 1/4 cup lime juice. 1 teaspoon grated lime peel. 1/4 cup unsalted butter, cubed. TART SHELLS: 1/2 cup unsalted butter, softened. 1 package (3 ounces) cream cheese, softened. 1 cup all-purpose flour. White chocolate curls and lime peel strips.
From mastercook.com


LIME TARTS RECIPE | EAT SMARTER USA
The Lime Tarts recipe out of our category Tartlet! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
From eatsmarter.com


DIVINE LIME PIE ARCHIVES – BAKER RECIPES®
The best delicious Divine Lime Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Divine Lime Pie recipe today! Hello my friends, this Divine Lime Pie recipe will not disappoint, I promise! Made with simple ingredients, our Divine Lime Pie is … About Me. Welcome to BakerRecipes.com! I started this recipe blog in 2016 as an outlet …
From bakerrecipes.com


LIME CURD TART – SMITTEN KITCHEN
2006-09-05 Put the zest in a food processor fitted with a steel blade. Add the sugar and salt and process for 2 to 3 minutes, until the zest is very finely minced. Add butter and blend until fully disperse into the sugar. Add eggs, two at a time, and blend to combine. Add lime juice and blend for a second or two.
From smittenkitchen.com


LIME DIVINE TARTS | RECIPE | MUFFIN CUPS RECIPES, DESSERTS, TART …
Jun 12, 2016 - Winter is prime time for limes, so why not showcase them at your holiday party? These cute cups are impressive but easy to make. —Ann Yri, Lewisville, Texas
From pinterest.com


HOW TO MAKE THIS DELICIOUS LEMON LIME TART - POSH IN PROGRESS
2020-08-07 Add eggs, two at a time, and blend to combine. Add lime and lemon juices and blend. Transfer the filling to a medium saucepan and cook over medium-low heat, stirring constantly, until thickened, about 10-12 minutes. The lime curd will thicken at about 175°F, or just below a simmer. Remove from heat and pour into the tart shell.
From poshinprogress.com


THE EASIEST LIME TARTS YOU WILL EVER MAKE! - KIDS EAT BY SHANAI
Instructions. In a bowl combine, with a whisk, the lime juice, zest and milk. Spoon into pastry cases and place in the fridge to set for 4 – 6 hours. Garnish with a …
From kidseatbyshanai.com


EASY LIME DESSERTS - AROUND MY FAMILY TABLE
2016-03-26 Lime Crinkle Cookies. Coconut & Key Lime Marshmallows. Margarita Lime Sherbet. White Chocolate Key Lime Shortbread Squares | Lime Mint Frozen Dessert. Lime Shortbread Cookies | Crepes with Key Lime Custard and Blueberry Sauce | Key Lime Cheesecake with a Hazelnut Crust. Lime Macarons | {Guiltless} Key Lime Pie.
From aroundmyfamilytable.com


SPRING DESSERTS: MINI LIME TARTS RECIPE | URBAN BLISS LIFE
2019-02-28 Place enough water to cover the bottom of a saucepan and bring to a boil. In a large bowl placed over the saucepan, whisk together eggs, sugar, lime juice and lime zest. Whisk vigorously for about 7-10 minutes, until mixture thickens. Remove from heat and whisk in the final 4 tablespoons of melted butter.
From urbanblisslife.com


LIME TART WITH A SHORTCRUST PASTRY BASE - LAVENDER AND LIME
2020-02-03 Lime Tart With A Shortcrust Pastry Base Feb 3, 2020 Jan 29, 2021 ~ Tandy I worked very hard, repeating the recipe over and over again, to …
From tandysinclair.com


BEST LIME TART RECIPE: HOW TO MAKE IT | TASTE OF HOME
Search terms Search form submit button. Toggle Search. Hi,
From stage.tasteofhome.com


TEXAS BIG HAIRS LEMON-LIME MERINGUE TARTS
2006-08-15 Remove from the oven and cool for at least 30 minutes before filling with lemon-lime curd. Whisk the egg yolks, sugar, lemon juice, lime juice and zest in the top of a double boiler. Add the butter to the egg yolk mixture and whisk until melted and smooth. Cook about 40 minutes, stirring about every 15 minutes.
From sweetrecipeas.com


REFRESHING LIME TART RECIPE | LAND O’LAKES
STEP 1. Heat oven to 400°F. STEP 2. Combine 1/2 cup butter and 1/3 cup sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, milk and vanilla; beat at low speed until well mixed. STEP 3. Press dough onto bottom and up sides of ungreased 10-inch tart pan with removable bottom. Prick dough all over.
From landolakes.com


LEMON AND NATIVE FINGER LIME MACADAMIA TART | RECIPE | TART, …
Jun 25, 2021 - This is my take on the classic Lemon Curd Tart. I have pumped up the citrus levels to an all time high with the addition of native finger lime extract and fresh finger lime caviar. I have made a sweet tart crust and have pimped it up by blitzing native macadamia nuts in a food processor and adding it to the dough.
From pinterest.ca


PUFF PASTRY TARTS WITH LIME CURD - INSPIRED TASTE
Make Lime Curd. In a heatproof bowl that fits over a saucepan, whisk the eggs and sugar until smooth and pale, about 2 minutes. Whisk in the lime zest and lime juice. Add 2 to 3 inches of water to the saucepan then bring to a simmer. Rest the bowl with eggs and sugar over the pan.
From inspiredtaste.net


Related Search