FROZEN LIME TORTE WITH SUMMER FRUIT
Steps:
- For Nut crust:
- Finely chop first 4 ingredients in processor, using on/off turns. Add butter and blend until moist crumbs form. Transfer 3 1/2 cups nut mixture to 10-inch-diameter springform pan with 2 1/2-inch-high sides; transfer remaining nut mixture to 6-inch-diameter springform pan with 2 1/2-inch-high sides. Using plastic wrap as aid, press crumbs firmly up sides, then over bottom of each pan, covering completely. Freeze.
- For Lime Filling:
- Combine first 5 ingredients in medium metal bowl. Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 170°F, about 5 minutes. Remove bowl from over water. Add white chocolate and whisk until melted and smooth. Freeze lime mixture until cold and thickened, whisking occasionally, about 45 minutes.
- Beat cream in large bowl until stiff. Pour lime mixture over whipped cream; using rubber spatula, fold lime mixture and cream together. Divide between crust. Cover and freeze overnight.
- For Blackberry Sauce:
- Bring all ingredients to boil in heavy medium saucepan, stirring frequently. Cool slightly. Puree mixture in batches in processor. Strain through sieve set over bowl, pressing on solids. Chill until cold. (Can be made 1 day ahead.)
- For Assembly:
- Using electric mixer, beat cream and sugar in large bowl until peaks form. Run sharp knife around pan sides to loosen torte tiers. Release pan sides. Center 6-inch tier on its pan bottom atop 10-inch tier. Spread whipped cream over sides (not tops) of tiers, covering crusts completely. Freeze until firm, about 30 minutes. (Can be prepared 2 days ahead. Wrap in plastic; keep frozen.)
- Transfer tiered torte to platter. Mound fruit decoratively atop torte. Garnish with mint. To serve, slide spatula under 6-inch tier and transfer to work surface. Cut tiers into wedges. Serve with sauce and additional fruit.
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
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
FRESH FRUIT TORTE
Make and share this Fresh Fruit Torte recipe from Food.com.
Provided by sweetdelicates
Categories Tarts
Time 34m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.( you may do this as individuals as well).
- For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.
- For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze.
- Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream if desired.
Nutrition Facts : Calories 497.8, Fat 27.2, SaturatedFat 16.4, Cholesterol 77, Sodium 94.5, Carbohydrate 60.4, Fiber 0.7, Sugar 40.6, Protein 4.3
FROZEN LIME MERINGUE TORTE
This is a recipe from 'Company's Coming Decadent Desserts By Jean Paré' This is a book I received as a gift and have decided to work my way through it. I made this cake for my grandfather's 91st birthday and it's pretty tasty! There are a number of steps involved, but each step is easy. Preparation time is only a guess and does not include freezing time. The book says to put the meringue into a rectangular shape, but I'm sure any shape would work.
Provided by Shark Lover
Categories Frozen Desserts
Time 2h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Meringue;.
- Put the egg whites in a bowl and beat them until soft peaks form.
- Add 1 tbsp of sugar at a time, making sure that the sugar has dissolved before you add more.
- Put this into a large piping bag and pipe using a star tip.
- Put this on a prepared serving dish that can go in the oven.
- Bake at 225 F, for about 1 hour.
- Leave the oven slightly open, until it has cooled.
- Lime Filling;.
- Add in the condensed milk, lime zest and lime juice in a bowl and beat until it is smooth and thick.
- In a different bowl beat the whipping cream until stiff peaks appear.
- Folding, add in the condensed milk you just mixed with lime.
- Put it in a large piping bag with a star tip.
- Place a little bit of the whipped cream mixture on a serving platter to secure one of the meringues to the platter.
- Carefully press the meringue on top of the whipping cream mixture.
- By adding a thick layer of the whipping cream mixture on top of the previously secured meringue, secure the other meringue.
- Using the rest of the whipping cream mixture decorate your cake around the sides and on top.
- Using the raspberries now decorate the top of your cake with them, and if you are adding the lime zest curls add them now.
- Making sure that the cake is uncovered, freeze for 6 hours or until firm.
- For longer storage make sure you cover it up after it has frozen.
- Raspberry Syrup;.
- On medium-high setting bring the raspberries in the syrup to a boil.
- Leave it boiling for 5 minutes or until has thickened slightly and reduced by half.
- Put it in the fridge until cool.
- Cut into desired sizes to serve and drizzle on the syrup.
Nutrition Facts : Calories 344.3, Fat 17.4, SaturatedFat 10.8, Cholesterol 64.8, Sodium 72.8, Carbohydrate 44.6, Fiber 1.6, Sugar 41.3, Protein 4.7
SUMMER FRUIT DRIZZLE CAKE
Sarah Cook's scrummy cake is really easy and versatile - use whatever fruit you like, and you'll make it again and again
Provided by Sarah Cook
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Cuts into 8
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a 900g/2lb loaf tin and line the base and ends with a long strip of baking parchment. Put the butter, caster sugar, flour, eggs and vanilla extract into a large bowl and beat with an electric hand mixer for 5 mins until pale and creamy - the mixture will be very thick.
- Spread one-third of the cake mix into the tin, then scatter over 50g of the fruit. Carefully dot and spread another third of the cake mix on top, and scatter with another 50g fruit. Finally dot the rest of the cake mix over and gently spread with the back of a spoon. Bake for 1 hr, until an inserted skewer comes out clean.
- Poke the cake all over with a skewer. Put remaining 75g fruit into a bowl with the granulated sugar. Stir in 1 tbsp of the citrus juice first with a fork, mashing a little of the fruit as you go. If it's a bit dry, add a splash more juice and spoon over the cake. Leave in the tin until the cake is cool and the topping is set and crisp.
Nutrition Facts : Calories 457 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 44 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.62 milligram of sodium
LEMON-NUT TORTE WITH SUMMER BERRIES
Provided by Akasha Richmond
Categories Berry Citrus Fruit Dessert Fourth of July Picnic Vegetarian High Fiber Father's Day Backyard BBQ Blackberry Blueberry Strawberry Lemon Summer Healthy Self Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 18
Steps:
- Heat oven to 350°. Line an 8" or 9" springform pan with parchment paper and coat with cooking spray. Combine 1/3 cup sugar and flours in a bowl. Whip 1/3 cup sugar and egg yolks in another bowl with an electric mixer about 5 minutes. Beat in zest, oil, lemon juice, and orange juice. Fold in dry ingredients. Beat egg whites and salt in a third bowl with an electric mixer until frothy. Beat in remaining 1/3 cup sugar until stiff peaks form. Fold 1/3 of egg-white mixture into batter. Fold in remaining egg white mixture in two parts, mixing well. Pour batter into pan. Bake 30 to 35 minutes. Remove from oven; cool. Invert pan, remove parchment, and turn cake right side up onto a plate. Topping: Combine honey, lemon juice, and vanilla in a bowl. Add berries; mix. Spoon topping on cake, dust with sugar, and slice into eighths.
LIME CURD TARTS WITH SUMMER BERRIES
Treat your guests to a sophisticated tangy tart with crisp, patisserie pastry and a creamy filling
Provided by Mary Cadogan
Categories Dessert, Dinner
Time 55m
Number Of Ingredients 11
Steps:
- To make the pastry, tip the flour, butter and sugar into the bowl of a food processor and process until fine crumbs form. Add the egg and 1 tbsp cold water, and mix until the dough comes together. Turn out onto a sheet of cling film, wrap and chill for 20 mins.
- Heat oven to 190C/170C fan/gas 5. Cut the dough into 8 equal pieces. Roll out each piece on a lightly floured surface and line 8 individual 10cm tart tins. Set on a large baking sheet and chill again for 20 mins.
- Line the pastry cases with baking parchment (paper muffin cases are perfect) and baking beans, and bake blind for 10 mins. Remove the paper and beans, and bake for a further 10 mins until golden brown and crisp. Trim the pastry edges using a small, sharp knife.
- To make the lime curd, put the zest of 2 limes, all the juice, sugar and butter in a heatproof bowl set over a pan of gently simmering water. Stir until the sugar has dissolved and the butter is melted.
- Stir in the eggs and continue to gently cook until the mixture has thickened enough to coat the back of a spoon. Pour the curd carefully into the pastry cases and sprinkle with remaining lime zest. Leave to cool.
- Prepare the fruits, halving the strawberries (if necessary) and mixing everything together. Whip the cream lightly. Set a tart on each plate with a spoonful of cream and heap of fruit on the side. Dust with icing sugar before serving.
Nutrition Facts : Calories 806 calories, Fat 59 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 40 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium
More about "frozen lime torte with summer fruit food"
"MAGIC" FRUIT TORTE - QUICK & EASY SUMMER DESSERT - GLITTER AND …
From glitterandbonbons.com
QUICK & SIMPLE SUMMER FRUIT TART - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
CREAMY FROZEN LIME PIE | VERY BEST BAKING - CARNATION®
From verybestbaking.com
FROZEN LIME TORTE WITH SUMMER FRUIT | AKSANA | COPY ME THAT
From copymethat.com
SUMMER FRUIT TART (WITH FRANGIPANE) » THE COZY PLUM
From thecozyplum.com
MINI CUSTARD FRUIT TARTS - EVER AFTER IN THE WOODS
From everafterinthewoods.com
12 DESSERTS PACKED WITH FRESH SUMMER FRUIT - SERIOUSEATS.COM
From seriouseats.com
FROZEN KEY LIME TORTE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
FROZEN LIME TORTE WITH MIXED BERRIES FOR DECORATION DAY
From simplysogood.com
75 FRUITY DESSERTS THAT FEEL LIKE SUMMER | TASTE OF HOME
From tasteofhome.com
FROZEN LIME TORTE WITH SUMMER FRUIT - BON APPETIT RECIPE
From bakerrecipes.com
FROZEN KEY LIME TORTE | RECIPE | KEY LIME DESSERTS, LIME RECIPES, …
From pinterest.com
LATE SUMMER BERRY TORTE | KING ARTHUR BAKING
From kingarthurbaking.com
35 DESSERTS YOU CAN MAKE WITH FROZEN FRUIT | TASTE OF …
From tasteofhome.com
MINI FROZEN KEY LIME TARTS: SINGLE-SERVE ICE CREAM DESSERTS - GO …
From godairyfree.org
30 LIME DESSERTS THAT ARE FULL OF CITRUS FLAVOR | ALLRECIPES
From allrecipes.com
ASTRAY RECIPES: FROZEN LIME TORTE WITH SUMMER FRUIT
From astray.com
10 BEST FROZEN FRUIT TART RECIPES | YUMMLY
From yummly.co.uk
FROZEN LIME TORTE WITH SUMMER FRUIT RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
SUMMER FRUIT PIE AND TART RECIPES | MARTHA STEWART
From marthastewart.com
RECIPE: FROZEN LIME TORTE WITH SUMMER FRUIT - MEALSTEPS.COM
From mealsteps.com
SUMMER BERRY FROZEN DESSERT - OMG CHOCOLATE DESSERTS
From omgchocolatedesserts.com
FROZEN LIME TORTE WITH SUMMER FRUIT RECIPE - COOKING INDEX
From cookingindex.com
HOMEMADE FROZEN LIMEADE RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY FRESH FRUIT TART RECIPE {+VIDEO} | LIL' LUNA
From lilluna.com
NO-BAKE SUMMER FRUIT TARTS - CHATELAINE
From chatelaine.com
ASTRAY RECIPES: FROZEN LIME TORTE WITH SUMMER FRUIT - BON APPETIT
From astray.com
SUMMER FRUIT TART RECIPE - LOVE AND LEMONS
From loveandlemons.com
10 BEST FROZEN FRUIT TART RECIPES | YUMMLY
From yummly.com
MAKE AN EASY TART WITH FRESH SUMMER FRUIT AND A CREAMY SPREAD
From seriouseats.com
RECIPES/FROZEN-LIME-TORTE-WITH-SUMMER-FRUIT-2137.JSON AT MASTER ...
From github.com
10+ PRETTY SUMMER FRUIT TARTS – EPIC VEGAN EATS
From epicveganeats.com
SUMMER FRUIT TORTE | DOWN TO EARTH ORGANIC AND NATURAL
From downtoearth.org
SUMMER FRUIT TART RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
30 SUMMER FRUIT RECIPES WE LOVE | FOOD & WINE
From foodandwine.com
LEMON GLAZED SUMMER FRESH FRUIT TART | TASTES OF LIZZY T
From tastesoflizzyt.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love