KEY LIME PIE TARTLETS
Steps:
- Preheat the oven to 350 degrees F. Lightly spray 12 cups of a nonstick mini muffin pan with cooking spray.
- For the crust: Place the graham crackers in a food processor and pulse until finely ground. Add the sugar and salt and pulse to combine. With the motor running, drizzle in the butter and process until the mixture resembles damp sand. Divide the mixture evenly among 12 cups of the prepared muffin tin (about 1 1/2 tablespoons for each cup) and use a shot glass or your fingers to press it evenly into the bottom and up the sides. Bake until browned and firm to the touch, about 10 minutes. Set aside while you prepare the filling. (If the crusts fell during baking, you can reform them while they are still hot with a lightly greased shot glass or the back of a lightly greased small spoon.)
- For the filling: Beat together the yolks and lime zest in a large mixing bowl with an electric mixer on high speed until the yolks have lightened in color and thickened slightly, about 1 minute. Add the condensed milk and lime juice and beat until combined. Divide the mixture evenly among the tartlet crusts in the muffin pan, filling just below the top of each crust. Bake just until the filling has set, about 6 minutes. Place the pan on a wire rack to cool for about 30 minutes. Remove tarts from the pan (a small offset spatula works well here) and refrigerate until cold, at least 1 hour.
- Just before serving, beat the cream, confectioners' sugar and vanilla in a large bowl with an electric mixer until soft peaks form. Dollop the whipped cream on top of the tartlets and sprinkle with the lime zest.
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.
VEGAN KEY LIME PIE
A vegan key lime pie bursting with bright citrus flavor, hints of coconut and a salty-sweet crispy crust? Absolutely! The secret to the silky-smooth filling is to soak cashews in coconut milk, rather than water, until completely softened and blending until creamy. This sunny treat comes together with minimal effort and results in zesty flavors that will transport you straight into summer!
Provided by Food Network Kitchen
Categories dessert
Time 12h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Put the coconut milk in a medium bowl and whisk until smooth, breaking up any large chunks. Add the cashews and make sure they are completely submerged. Cover and refrigerate until the cashews are extremely soft, at least 6 hours and up to overnight.
- Preheat the oven to 375 degrees F.
- Spread the coconut in an even layer in a large nonstick skillet. Cook over medium-low heat, stirring frequently, until the flakes are golden brown, 5 to 6 minutes. Remove to a plate to cool, about 5 minutes.
- To make the crust, pulse the graham crackers, pecans, salt, 1/2 cup of the coconut and 1/4 cup of the agave in a food processor until fine crumbs form, scraping the sides of the bowl as needed. Add the butter and pulse until the mixture comes together and resembles wet sand.
- Transfer the mixture to a 9-inch pie pan and press into the bottom and up the sides of the pan, leaving a 1/2-inch-thick border. Use the bottom and sides of a measuring cup to press and form the crust to make sure it is even. Bake until the crust is just golden and slightly puffy, about 10 minutes. Cool completely.
- Drain the cashews, add to a blender and pulse to a coarse meal, about 1 minute. Add the key lime juice, coconut cream, cornstarch, lime zest and remaining 1/2 cup agave and blend until completely smooth and no longer gritty from the cashews. Pour the filling into the cooled crust and gently tap a few times on the counter to release the bubbles. Refrigerate until set, 6 hours and up to overnight.
- Just before serving, garnish the pie with the remaining toasted coconut flakes and some lime slices.
AGAVE KEY LIME TART
This is my own recipe for a delicious tart using agave nectar, key lime juice and a whole wheat butter crust. I was looking for a use for agave since I gave up white sugar as well as one using a whole wheat crust since I gave up white flour! Agave is low glycemic and metabolizes slower than sugar. The taste is indistinguishable from sugar (perhaps even better, in my opinion). I couldn't find whole wheat pastry flour in my area so I used Ultragrain White Whole Wheat flour by Eagle Mills. The crust was tender and flaky, not heavy at all. I make my crust in a food processor - or you can do it by hand. I use all organic ingredients when possible (butter, eggs, key lime juice, etc..) Also, if you're not a fan of key lime juice, lemon juice can be substituted, but also add some grated zest.
Provided by donnainnola
Categories Tarts
Time 2h15m
Yield 1 Tart, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees with rack in the center of the oven.
- For the crust: Place the flour in a bowl and whisk in salt. Add butter and blend until mixture resembles coarse meal. Add the agave nectar. Work mixture with fingertips until dough comes together in moist clumps, adding water by teaspoonfuls if dry. Do not overwork the dough.
- Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm, at least 1 hour.
- Press the dough firmly and evenly into the tart pan. Press the pastry in where the sides meet the bottom to make a right angle or the dough will be too thick there. Prick the dough in several places with a fork and place on a baking sheet.
- Bake until the dough is set, about 12 to 14 minutes.
- For the filling: While the tart shell is baking, whisk the agave nectar, eggs and key lime juice.
- When the shell is ready, pull the baking sheet out while still on the oven rack and pour in the filling without removing the pie crust from the oven. Slowly slide the rack back in and reduce the heat to 350 degrees. Bake until the filling is firm and just set in the center, about 25 to 35 minutes. Cool and serve.
Nutrition Facts : Calories 218.1, Fat 14.4, SaturatedFat 8.1, Cholesterol 136.3, Sodium 190.9, Carbohydrate 17.6, Fiber 2.8, Sugar 0.5, Protein 6.4
VEGAN KEY LIME PIE
This creamy, dairy-free dessert is naturally sweetened and uses entirely raw ingredients, with a date, walnut and coconut crust and a creamy avocado and cashew nut filling
Provided by Tanya Maher
Categories Afternoon tea, Dessert, Treat
Time 25m
Number Of Ingredients 12
Steps:
- Whizz all the crust ingredients in a food processor with an S-blade. Transfer the mixture to a 23cm loose-based tart tin. Using your fist, press the mixture evenly into the base and sides of the tin.
- To prepare the filling, blend all the ingredients in a high-speed blender on a high-speed setting, or pulse in a basic blender until smooth and creamy.
- Pour the filling onto the crust and shake the tin a little to even it out. Chill for a minimum of 3 hrs to set. Decorate with the lime zest and slices, if you like. Will keep in the freezer for up to 2 months. Defrosted in the fridge, it will keep for 1 week.
Nutrition Facts : Calories 477 calories, Fat 38 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 22 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
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VEGAN KEY LIME PIE | MINIMALIST BAKER RECIPES
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4.8/5 (160)Total Time 30 minsCategory DessertCalories 216 per serving
- Preheat oven to 375 degrees F (190 C) and line a standard muffin tin with 12 paper liners (as original recipe is written // adjust if altering batch size).
- Add graham crackers to a food processor and process until you achieve a fine meal. Then add melted butter and pulse to combine.
- Distribute evenly among muffin tins and press down with a glass or spoon to flatten. Bake for 10 minutes or until golden brown. Remove and set aside to cool.
- Add all filling ingredients to a blender and blend on high (or liquefy) until creamy and smooth. Taste and adjust flavor as needed, adding more lime zest/juice for more tart, or more agave for added sweetness.
NO-BAKE VEGAN KEY LIME PIE - RUNNING ON REAL FOOD
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- If using oats to make oat flour, place into a blender and blend or food processor until you have a flour consistency. Add the almonds and blend again until they’re broken down into a fine consistency. Transfer to a mixing bowl.
- Add the maple syrup and coconut oil to the bowl with the oat and almond flours and mix into a uniform dough.
- Grease an 8-inch fluted tart pan with a loose bottom tin with a light coating of non-stick spray or vegan butter or line with parchment. Transfer the dough to the pan.
- Press the base ingredients around the sides and then work it through the centre to cover the bottom of the tin.
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