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.
KEY LIME PIE
Lime, cream and a buttery biscuit base - this zesty oven-baked treat makes a refreshing and indulgent end to a meal
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner
Time 55m
Number Of Ingredients 8
Steps:
- Heat the oven to 160C/fan 140C/gas 3.
- Whizz 300g Hob Nobs to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).
- Mix with 150g melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
- Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters.
- Add a can of condensed milk and whisk for 3 minutes, then add the finely grated zest and juice of 4 limes and whisk again for 3 minutes.
- Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate.
- To decorate, softly whip together 300ml double cream and 1 tbsp icing sugar.
- Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.
Nutrition Facts : Calories 695 calories, Fat 50.8 grams fat, SaturatedFat 27.8 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 37.4 grams sugar, Fiber 2.1 grams fiber, Protein 8.8 grams protein, Sodium 0.8 milligram of sodium
KEY LIME TARTLETS
Mini Phyllo shells make this a breeze to prepare. These are from the Athens website. Cooking time includes chilling time.
Provided by Kizzikate
Categories Tarts
Time 1h15m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, combine cream cheese and milk. Whisk until light & fluffy.Mix in lime juice and zest. Chill for 1 hour.
- Heat shells at 350% for 3 minutes, cool.
- Pipe chilled filling into shells. Garnish each with a thin half slice of lime, twisted.
- Serve immediately.
Nutrition Facts : Calories 74.4, Fat 5.2, SaturatedFat 3, Cholesterol 17.1, Sodium 52.4, Carbohydrate 6.2, Fiber 0.2, Sugar 5.2, Protein 1.5
MINI KEY LIME TARTS
Provided by carissashaw
Time 25m
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Place the mini phyllo shells on a cookie sheet and bake at 350 for 10 minutes until golden brown. Set aside to cool.
- In a small bowl, combine the sweetened condensed milk and limeade concentrate. Mix well until smooth. Spoon the mixture by heaping teaspoons into the cooled phyllo shells.
- Use a piping bag (or a zip top back with a small corner cut off) to pipe the Cool Whip onto the tarts. Serve immediately or cover and refrigerate up to 12 hours before serving.
Nutrition Facts : ServingSize 45, Calories 34 calories, Sugar 5, Sodium 17, Fat 1, SaturatedFat 1, Carbohydrate 6, Protein 1, Cholesterol 3
LIME CURD TART
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 Bio & Top Recipes
Categories dessert
Time 3h45m
Yield 1 (9 or 10-inch) tart
Number Of Ingredients 10
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.
KEY LIME TARTLETS
You'll love this key lime tartlets recipe! These delicious and adorable individual little treats are ready to go in less than 20 minutes. Try them today!
Provided by Ali
Time 18m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- In a large bowl, whisk egg yolks until blended. Add in sweetened condensed milk, lime juice, sugar, and lime zest. Whisk together until smooth and blended.
- Spoon batter into mini tarts so that they are nearly overflowing. Bake for about 12 minutes, or until custard has set. Remove and let cool to room temperature. Then top with whipped cream and key lime coins.
MINI KEY LIME TARTS FOR EASTER
Break out the jelly beans-it's time for Easter treats! Ready-made graham cracker tart shells make it easy on you.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 6 tarts
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk together pudding mix, milk, key lime juice and 1 drop of green food coloring.
- Divide pudding mixture between crusts. Chill for 1 hour.
- Stir together coconut and remaining 3 drops of green food coloring. Place a small amount of tinted coconut in the middle of each mini tart. Top with 4 jelly beans. Serve or refrigerate until ready to serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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 CHEESECAKE TARTS
Make and share this Key Lime Cheesecake Tarts recipe from Food.com.
Provided by Amber C.
Categories Cheesecake
Time 40m
Yield 24-32 cheesecakes, 24-32 serving(s)
Number Of Ingredients 9
Steps:
- Crust:.
- Preheat oven to 350 degrees.
- Crush graham crackers very fine.
- Add sugar, nuts and melted butter.
- Mix well.
- Line your mini muffin pan with mini paper liners.
- Press firmly about a Tbs of crust into each liner, make sure you press up the sides also.
- Bake for 8-10 min, or until crust is golden.
- Let cool completely, you can leave in pan or take out.
- Filling:.
- In a medium bowl beat softened cream cheese for about a min( if you skip this step, your cheese will be lumpy.
- Slowly add the sweetened condensed milk and mix until smooth.
- Add key lime juice, mix well.
- Taste, if you would like a stronger flavor add as necessary.
- Pour into a pastry bag or a ziploc bag with end cut off and fill each cooled tart evenly.
- Place in fridge for @ least 3 hrs-overnight (the longer the better).
- Just before serving you can sprinkle some toasted coconut and a strawberry slice or just one or the other.
Nutrition Facts : Calories 144.5, Fat 9.2, SaturatedFat 5.5, Cholesterol 26.2, Sodium 94.5, Carbohydrate 13.9, Fiber 0.2, Sugar 12, Protein 2.4
More about "key lime tartlets food"
KEY LIME TART - BETTER HOMES & GARDENS
From bhg.com
4/5 (10)Calories 330 per servingServings 8
- For filling, in a medium bowl beat egg yolks with a wire whisk or fork. Gradually whisk or stir in sweetened condensed milk; add lime peel, lime juice, and, if desired, food coloring. Mix well (mixture will thicken slightly).
- Spoon thickened filling into Baked Pastry Tart Shell. Bake in a 350 degree F oven for 15 to 20 minutes or until set. Cool on a wire rack for 1 hour. Chill 2 to 3 hours before serving; cover for longer storage.
HEALTHY KEY LIME TARTS (VEGAN AND PALEO) - MY WHOLE …
From mywholefoodlife.com
Servings 5-6Estimated Reading Time 2 mins
MINI KEY LIME PIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (22)Category PieAuthor Laurie ElliotTotal Time 3 hrs 45 mins
- Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with liners and a second 12-count muffin pan with only 4 (since this recipe makes only around 16). Set pans aside.
- Before you begin, here are all of my tips for a perfect graham cracker crust. If you’re starting out with full-sheet graham crackers, you can use a food processor or blender to grind them up. Or crush them in a zipped top bag with a rolling pin. Mix the graham cracker crumbs, melted butter, and granulated sugar together with a rubber spatula in a medium bowl until combined. The mixture will be thick, coarse, and sandy. Press a heaping Tablespoon of mixture down into each liner, making sure the crust is tight and compact. You might have a little crust leftover. If so, press a little more into each liner—if desired! Pre-bake the crusts for 5 minutes. Remove from the oven.
- In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese on high speed until smooth, about 1 minute. On medium-high speed, beat in the egg yolks, scraping down the sides as needed. On high speed, beat in the sweetened condensed milk and lime juice until combined.
- Pour the filling evenly into each crust. Bake for 15-16 minutes or until the centers of the pies only slightly jiggle (I check this by wiggling the muffin pan—with an oven mitt on– while it’s still in the oven). Allow the pies to cool at room temperature in the pan set on a wire rack. Once completely cool, place the pan in the refrigerator for at least 2 hours and up to 1 day.
KEY LIME TARTLETS - BETTER HOMES & GARDENS
From bhg.com
5/5 (2)Servings 8
- Prepare Coconut-Macadamia Nut Pastry. Preheat oven to 450°F. Divide dough into eight portions. On a floured surface, use your hands to slightly flatten one portion. Roll dough from center to edge into a circle about 5 inches in diameter. Transfer dough circle to a 4-inch tart pan that has a removable bottom. Press dough into fluted side of tart pan; trim edge. Using a fork, prick bottom and side of dough. Repeat with remaining dough portions. Line each dough shell with a double thickness of foil. Place on a large baking sheet. Bake for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry shells are golden. Transfer to a wire rack and cool. Reduce oven temperature to 350°F.
- In a medium bowl, beat egg yolks with a wire whisk or fork. Gradually whisk in sweetened condensed milk. Add lime peel, lime juice, and, if desired, food coloring. Mix well.
- Spoon filling into baked pastry shells. Place on a large baking sheet. Bake for 10 to 12 minutes or until set. Cool on a wire rack for 1 hour. Chill for 2 to 3 hours or until completely chilled.
- To serve, remove sides of tart pans. Using a pastry bag fitted with a round tip, pipe Sweetened Whipped Cream onto each slice (or using a spoon, top with whipped cream). Sprinkle with toasted coconut and chopped macadamia nuts. If desired, garnish with mint. Makes 8 tartlets.
RAW KEY LIME TARTLETS - DETOXINISTA
From detoxinista.com
4.9/5 (13)Total Time 20 minsCategory DessertCalories 372 per serving
- Pulse the walnuts or pecans in a mini food processor or blender, until a fine powder is formed. (Be careful not to over-process, as you don't want it to become a nut butter.) Add in the melted coconut oil, maple syrup, vanilla extract and salt, and pulse again until a uniform dough is created.
- Place the dry cashews in a blender and blend until a it's nearly the texture of a creamy cashew butter. Add in the rest of the filling ingredients, and blend until a silky smooth batter is formed. Adjust flavors to taste, keeping in mind that the final chilled desserts will taste slightly less-sweet than the room-temperature batter.
THE EASIEST KEY LIME PIE - PERFECTLY TART & SWEET | A FOOD ...
From afoodloverslife.com
5/5 (8)Total Time 40 minsCategory DessertCalories 573 per serving
- In a small bowl combine graham cracker crumbs, sugar, and butter. Mix to thoroughly combine and press into a 9 inch pie plate. Bake about 10-12 minutes until edges start to brown slightly.
- In a medium bowl combine all the pie filling ingredients and whisk thoroughly to completely combine.
- Whip the heavy cream, sugar, and vanilla until stiff peaks. Can be done by hand or an electric hand mixer or stand mixer speeds things up.
KEY LIME PIE TARTLETS - SISTERS SANS GLUTEN
From sisterssansgluten.com
5/5 (1)Category DessertCuisine AmericanCalories 200 per serving
- Preheat the oven to 325° Fahrenheit. In a medium bowl, stir together the finely-crushed graham cracker crumbs, melted butter, sugar, and salt until well-combined. The mixture will be loose and crumbly. Press the mixture into your 6 ungreased 4-inch tart pans (or into one 9-inch pie plate) so that bottom and sides of each pan is covered. Bake for 15 minutes and then let cool completely before filling (about 30 minutes).
- While the tart crusts are cooling, make the filling. With an electric mixer, beat the egg yokes until they are thick and lighter in color. Add in the entire 14oz can of sweetened condensed milk and beat until combined. On low speed (or the liquid will spray everywhere), beat mixture as you slowly pour in the 2/3 cup of lime juice and the zest of one lime. Add in the cream of tartar and beat on low one final time until combined.
- When tart shells are cooled, pour in the filling so that each tart has an even amount (about 4-5 heaping tablespoons each - or just pour all the filling into your 9-inch crust). Smooth the tops and then bake for 15 minutes or until filling is firm and not jiggly.
- Let the tarts cool for about 20 minutes before putting them in the fridge to continue cooling for at least an hour.
BRûLéED KEY LIME TARTS RECIPE - GRAY KUNZ | FOOD & WINE
From foodandwine.com
3/5 Category Fruit TartsServings 4Total Time 3 hrs 30 mins
- Preheat the oven to 350°. In a food processor, finely grind the Oreos. Pulse in the butter. Lightly spray four 4 1/2-inch fluted tartlet pans with removable bottoms; press the ground Oreos into the bottoms. Set the pans on a baking sheet and bake for 8 minutes, or until the edges look dry. Let cool.
- In a bowl, whisk the yolks, condensed milk, 1/3 cup of the Key lime juice and the lime zest. Pour the filling into the pans and bake at 325° for about 15 minutes, until the edges are just firm. Let cool for 30 minutes, then freeze until very cold, about 2 hours.
- In a small saucepan, combine the 3 tablespoons of sugar with 3 tablespoons of water, the lime leaves and the salt. Cook until the sugar has dissolved, then let cool. Discard the lime leaves. Stir in the remaining 1/3 cup of lime juice and refrigerate.
- Sprinkle 2 teaspoons of the sugar over each tart and caramelize with a blow torch. Unmold the tarts and place in shallow bowls. Pour in the Key lime sauce and serve.
KEY LIME CURD TARTLETS RECIPE | MYRECIPES
From myrecipes.com
Servings 34
- Whisk together first 4 ingredients in a saucepan, and cook over medium-low heat, whisking constantly, 12 minutes or until mixture is thickened. Stir in lime rind. Pour carefully through a wire-mesh strainer into a bowl. Cover mixture, and refrigerate 4 to 6 hours.
- Pulse flours, sugar, salt, and baking powder in a food processor until combined. Add 1 cup butter and shortening, and pulse until mixture is crumbly. Add cold water, 1 tablespoon at a time, pulsing after each addition. Remove dough, and wrap in plastic wrap; chill at least 2 hours.
- Shape dough into 34 (1-inch) balls, and press balls into lightly greased miniature tart pans. Prick with a fork.
VEGAN SHAMROCK COCONUT KEY LIME TARTLETS - JILLIAN HARRIS
From jillianharris.com
Category Dessert, Food, Holiday FavouritesEstimated Reading Time 2 mins
- Starting from the center, use your fingers to press down and up the sides of the pan. Continue until crust is evenly distributed in your pan.
MEXICAN KEY LIME TARTLETS WITH CREAM CHEESE PASTRY - PUDGE ...
From pudgefactor.com
5/5 (1)Total Time 30 minsCategory DessertCalories 109 per serving
- Cream Cheese Pastry: Beat butter and cream cheese on high until light and fluffy. Add flour, beating just until combined. Shape Cream Cheese Pastry dough into 24 balls. Place in non-stick, ungreased mini-muffin pan, shaping each into a shell. Chill 30 minutes. Prick each shell, and bake at 400° F for 10 to 12 minutes or until golden brown. Loosen edges of tart shells from pans, using a sharp knife; cool in pan for 10 minutes. Remove from pan and cool completely on wire rack. May be prepared in advance and stored in a ziploc bag.
- Key Lime Mixture: Beat egg yolks at medium speed of an electric mixer until thick and lemon colored, about 4 minutes. Heat Key lime juice over medium heat until hot. Gradually stir about one-fourth of hot lime juice into egg yolks, and add to remaining hot lime juice, stirring constantly. Cook, stirring constantly over medium heat for 2 minutes, or until mixture is thickened. Remove from heat and cool 10 minutes. Add sweetened condensed milk and lime zest, stirring well. Transfer to small bowl; cover with plastic wrap, pressing plastic wrap to top of mixture. Refrigerate.
- Prepare whipped cream by beating cream on high until thickened. Add confectioners' sugar; continue beating until desired consistency. Transfer to piping bag fitted with #21 star tip.
- Spoon filing evenly into baked pastry shells. Pipe whipped cream on top. Garnish with lime slice.
KEY LIME TARTLETS | ADVENTURES IN COOKING
From adventuresincooking.com
Reviews 15Total Time 1 hrEstimated Reading Time 4 mins
- Preheat the oven to 350 degrees Fahrenheit. To prepare the crust, mix together the flour, cornmeal, sugar, salt, and cinnamon in a large bowl until blended. Cut the butter into pea-sized pieces over the bowl, stir to coat the pieces in the flour mixture. Use a dough scraper or pastry cutter to chop at the mixture in the bowl to cut the butter into even smaller pieces. Empty the mixture into the bowl of a stand mixer fitted with the paddle attachment. Add the egg and mix at medium-low speed until it is just incorporated, taking care not to overwork the dough.
- Grease and lightly flour (6) 4 ½ inch tart pans. Set aside. Roll out the dough on a lightly floured piece of parchment paper until it is ¼ inch thick. Cut out (6) 5 ½ inch circles out of the dough. Flip each dough circle over onto each tart pan. Press the dough into the pan and trim excess dough to form the crust to the pan. Poke the crust in several places with a fork to keep bubbles from forming. Place the pans in the freezer for 30 minutes. Grease 6 small sheets of aluminum foil and press the greased side snugly onto the crust. Bake the crusts for 15 minutes or until lightly golden around the edges. Remove and set aside to cool while you prepare the filling.
- To prepare the filling, mix together the milk, sugars, lime juice, lime zest, and egg yolks until well blended and smooth. Set aside.
- Remove the tin foil sheets from the tarts and discard the tin foil pieces. Place the tartlets on a lipped baking sheet. Pour water into the sheet around the tartlets so that there’s about ½ inch of water in the sheet. Evenly distribute the filling within the tartlets and place the baking sheet in the oven. Bake for 20-25 minutes or until they just begin to set. Remove and allow to cool to room temperature.
KEY LIME PHYLLO TARTS RECIPE - EATINGWELL
From eatingwell.com
Category Healthy Lime RecipesCalories 70 per servingTotal Time 2 hrs 10 mins
- To prepare the filling: In a small bowl, gradually whisk together sweetened condensed milk, finely shredded lime peel, lime juice, and, if desired, food coloring. Cover and chill about 2 hours or until mixture mounds slightly.
- Spoon thickened filling into phyllo dough shells (about 1 tablespoon per shell). If desired, top tarts with dessert topping and quartered lime wedges.
KEY LIME TART - KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (6)Total Time 5 hrsServings 1Calories 310 per serving
- Press the crumbs into the bottom and up the sides of a 9” round tart pan or 10 1/2" x 6 1/2" rectangular tart pan. Freeze the crust for 15 to 20 minutes while you preheat the oven to 325°F.
- Place the crust on a baking sheet (to catch any melting butter) and bake it for 10 to 12 minutes, until lightly browned. Remove the crust from the oven and place it on a rack to cool slightly, while you make the filling.
- To make the filling: Whisk the grated lime zest and egg yolks at high speed of an electric mixer for about 4 minutes. The mixture will lighten in color and thicken somewhat, appearing similar to Hollandaise sauce.
KEY LIME TARTLETS WITH A GRAHAM CRACKER CRUST - FOR THE FEAST
From forthefeast.com
- In a food processor, pulse the graham crackers until finely ground. Add the butter, sugar, lime zest, and salt and process until combined well.
- Press the graham cracker mixture into the bottom and up the sids of a 9-inch tart pan or 6 tiny tartlets as I did. When you press the mixture use a flat bottom measuring cup to help press it in, for the mini tartlets I used the back of a spoon.
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