Lime Custard Tart Food

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FRESH LIME CURD



Fresh Lime Curd image

When life gives you a bunch of limes, make lime curd! This twist on traditional lemon curd uses limes instead. Use it as a cake filling, or any other way you desire.

Provided by Sarah

Categories     Desserts     Fillings     Fruit Fillings

Time 40m

Yield 8

Number Of Ingredients 5

1 cup sugar
¼ cup butter
¾ cup fresh lime juice
1 tablespoon lime zest
2 eggs, beaten

Steps:

  • Place the sugar, butter, lime juice, lime zest in the top of a double boiler; stir over medium-high heat until butter melts. Mix 2 tablespoons hot lime mixture into the eggs and stir to blend.
  • Reduce heat to medium until water simmers. Slowly whisk egg mixture into the lime mixture. Cook over the double boiler until lime mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes. Cool slightly and spoon into a clean, glass jar. Cover and refrigerate.

Nutrition Facts : Calories 171.6 calories, Carbohydrate 27.2 g, Cholesterol 61.8 mg, Fat 7 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 4 g, Sodium 58.9 mg, Sugar 25.5 g

CUSTARD TART



Custard Tart image

Provided by Jamie Oliver

Categories     dessert

Number Of Ingredients 13

1 package puff-pastry (you will have some left over)
Beaten egg, to brush over pastry
Confectioners' sugar
Nutmeg
Cinnamon
3 eggs
3 ounces sugar
1 orange, zested
1 vanilla pod
1/2 pint double cream
Sugar and water for the caramel
3 tablespoons. caster sugar
1 tablespoon water

Steps:

  • The Case: Roll out the pastry into a rectangle and brush with beaten egg. Sprinkle on some icing sugar, nutmeg, and cinnamon. Tightly roll the pastry, along the longest side, into a sausage roll and slice into discs (about 1-inch thick). With the palm of your hand press down into each disc, then roll out each one into a circle.
  • Grease the bottom and sides of 6 oven-proof glasses with butter, then dip each into a bag of flour so that the flour sticks to the butter and shake off any excess. Put the center of the pastry circles on top of the floured oven-proof glass, and gently press the sides of the pastry onto the side of the glass (it should look a bit pleated). Place the glasses (rim side down) on a tray in a preheated 350 degree F.oven). When they are cooked, take them out of the oven and press the bottom of each pastry case, this will ensure that they have a flat bottom.
  • The Custard: Break the eggs into a mixing bowl with the sugar and orange zest and whisk thoroughly. Scrape out the seeds inside of a vanilla pod and stir this into the egg mixture. Pour the cream into a saucepan and remove from the heat just before it boils. Pour the hot cream into the bowl of eggs, stirring all the time. Then transfer this mixture back to the saucepan, on medium heat and stir continuously until it has thickened.
  • Pour the custard into the pastry cases and let sit to cool.
  • Heat the sugar and water on a high heat until you have a golden caramel. As soon as this is ready, pour a thin layer on top of the custard.;

LIME & COCONUT TART (PALEO, GLUTEN-FREE)



Lime & Coconut Tart (Paleo, Gluten-Free) image

This paleo lime and coconut tart is made with grain-free, dairy-free ingredients but it certainly doesn't lack in flavour. The custard-like filling has tropical lime and coconut flavour and the crust is nutty and lightly sweetened.

Provided by Irena Macri

Categories     Dessert

Time 1h20m

Yield 8

Number Of Ingredients 3

For the tart base 1+ 1/3 cups almond meal 1/2 cup tapioca flour or cassava flour 1/3 cup coconut flour 125 g (about 1/2 cup) cold ghee or unsalted butter (see notes below) 1 egg yolk 1 teaspoon stevia powder or 1 tbsp coconut syrup or honey Coconut oil or extra ghee for greasing For lime and coconut filling
1.5 cup coconut milk (shake a can of full-fat coconut milk)
0.5 cup coconut cream (use only the thickened part of coconut milk) 3 kaffir lime leaves (if available, dried are also fine, use leftovers in curries) Zest of 1 lime Juice from 1.5 limes 3 tablespoons Stevia powder (or 1/3 cup coconut syrup or honey) 2 whole eggs 2 egg yolks 1 teaspoon baking powder To finish: 1/2 cup shredded unsweetened coconut Extra lime peel, fresh mint, and berries Note: I used a tart tin with a removable bottom, which I highly recommend for this recipe. 8-9″ tin will work or you can use smaller but deeper tin or mini tart ones.

Steps:

  • Combine almond meal and flours with diced or spooned cold ghee and stevia or another sweetener in a food processor. Process until the mixture turns into crumbs. Add the egg yolk and process until the mixture turns into thick dough pieces.
  • Remove the mixture onto a surface sprinkled with a little tapioca or cassava flour. Knead the mixture into a ball with your hands. The dough will be very soft but pliable. Given the ingredients, the texture is different to gluten-based flour dough, so it's too fragile to roll out with a pin. Instead, we're going to use it like playdough.
  • Grease the bottom and sides of the tart tin (or flat tin) very lightly with some coconut oil or soft ghee. Break a few small pieces of the dough and start lining up the sides of the tin, pressing down with your fingers and making sure the thickness is even all around. Spread the remaining dough mixture on the bottom of the tin and press it down to the edges, merging with the wall lining. Make sure there are no visible gaps and the thickness is as even as possible all over the bottom and the walls of the tin. It will look a bit like a cheesecake base.
  • Cover with cling wrap or a large plate and refrigerate for 20 minutes.
  • Preheat the oven to 190 C / 375 F. Measure a piece of baking paper big enough to cover the tart tin with overlapping edges. Scrunch the paper with your hands first, then place inside the tin on top of the pastry. Add enough dried beans, chickpeas or dry rice to add weight and hold the paper in place evenly. This helps to prevent the pastry from rising when we blind bake the tart (see pictures above).
  • Bake for 12-14 minutes, then remove the paper and dried ingredients inside and pop back in the oven for more 5 minutes for the bottom to cook. The pastry isn't completely cooked as we will continue to bake the tart with the filling inside and you don't want to burn the pastry.
  • Remove the pre-cooked tart from the oven very carefully as the edges are quite fragile. Prepare the filling while the base is baking.
  • Add coconut milk and cream, lime zest, lime juice, kaffir lime leaves (if using) and Stevia (or coconut syrup/honey) to a small saucepan and place over low heat. Stir through and leave on the heat but don't bring to simmer or boil, only until it starts steaming. Take off the heat and let it infuse for 10 minutes while the base is baking.
  • Once infused and cooled down, strain the coconut milk mixture into another bowl or pot to remove the lime zest and leaves.
  • Preheat the oven back to 160 C / 320 F.
  • Whisk the eggs and the yolks in a large bowl until frothy. Gradually, stir in the coconut milk mixture and the baking powder.
  • Pour the mixture into the pre-cooked tart casing in the tin. Place in the oven, middle shelf, and bake for 15-20 minutes until the custard filling is set. It might still look a little wobbly but it will finish cooking and set once out of the oven.
  • Remove from the oven and allow to cool and set on the countertop.
  • In the meantime, toast the shredded coconut in a frying pan over medium heat for 3-4 minutes, stirring frequently until it turns golden brown. Sprinkle over the tart and garnish with extra lime zest or fresh mint if you like. Serve with berries or fruit of choice.

Nutrition Facts : ServingSize 1 slice (made with stevia!), Calories 441 calories, Sugar 4.6 g, Sodium 51.7 mg, Fat 34.4 g, SaturatedFat 19.7 g, TransFat 0 g, Carbohydrate 19.5 g, Fiber 4 g, Protein 8.9 g, Cholesterol 149.3 mg

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.

LIME CURD TARTS WITH SUMMER BERRIES



Lime curd tarts with summer berries image

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

250g plain flour , plus extra for dusting
140g butter , cut into small pieces
85g caster sugar
1 egg , beaten
juice 6-8 limes (about 175ml), zest of 3
175g caster sugar
200g butter , cut into small pieces
3 large eggs , beaten
750g summer berries , including small strawberries, redcurrants, raspberries and blueberries or blackberries
300ml pot double cream
icing sugar , for dusting

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

CARAMELISED PASSION FRUIT & LIME TART



Caramelised passion fruit & lime tart image

This zingy tart has a wonderful flavour and is a great way to cook with passion friut

Provided by Barney Desmazery

Categories     Afternoon tea, Buffet, Dessert, Dinner, Supper, Treat

Time 1h10m

Number Of Ingredients 7

500g pack dessert pastry
8 passion fruits
finely grated zest and juice of 1 lime
200g golden caster sugar
6 egg yolks
142ml tub double cream
icing sugar for dusting (optional)

Steps:

  • Roll out the pastry and use it to line a 23cm tart ring, then chill for at least 20 mins. Heat oven to 180C/fan160C/gas 4. Line the tart with baking parchment and baking beans, then bake for 15 mins. Remove the parchment, bake for a further 5-10 mins until golden, then remove from the oven and reduce the temperature to 140C/fan 120C/gas 1.
  • While the case is cooking, cut the passion fruits in half, scoop out the flesh into a bowl, then blitz with a hand blender. Push the pulp through sieve and mix the juice with the lime zest and juice. Beat the sugar and yolks together until pale, then beat in the cream and fruit juice. Carefully pour the custard into the tart case, then bake for 40 mins, until set with a very slight wobble. Remove the tart from the oven, then leave to cool completely.
  • You can now either serve the tart as it is, or try a chef's tip and dust it with icing sugar, then caramelise the top with a blowtorch.

Nutrition Facts : Calories 546 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 34 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.36 milligram of sodium

LIME CURD



Lime Curd image

Learn how to make the perfect lime curd recipe. This curd is packed with citrusy flavours and has a velvety and creamy texture.

Provided by Michelle Minnaar

Categories     Dessert

Time 20m

Number Of Ingredients 5

180ml (¾ cup) fresh lime juice
15ml (1 tbsp) lime zest
200g (1 cup) caster sugar
4 eggs
100g (½ cup) butter

Steps:

  • Place all the ingredients, except the butter, in the food processor.
  • Starting at the lowest power setting, switch on the processor and wait until everything has more or less blended.
  • Slowly and systematically increase the power setting until you reach the maximum level.
  • Leave it motoring for 5 minutes then over a period of one minute add the butter in equal quantities.
  • Pour the contents in a container and let it chill in the fridge.

Nutrition Facts : Calories 92 calories, Sugar 10 g, Sodium 15.2 mg, Fat 5 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 10.9 g, Fiber 0.1 g, Protein 1.3 g, Cholesterol 48 mg

LEMON CUSTARD TART WITH RASPBERRIES



Lemon Custard Tart with Raspberries image

This tart is one of my most favorite company desserts. It's quick and easy to make, looks beautiful and tastes light and refreshing after a meal.

Provided by Geema

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 pie shell
1/2 lemon, zest of, of removed with a grater
2/3 cup sugar
2 large eggs
4 tablespoons melted unsalted butter
2 tablespoons sour cream
1/4 cup fresh lemon juice
2 tablespoons fresh orange juice
2 1/2 cups fresh raspberries or 2 1/2 cups berries, of your choice (Blueberry is delicious too.)

Steps:

  • Preheat oven to 375, and place rack in center of oven.
  • Place the sugar and lemon zest in a food processor and mince until the zest is as fine as the sugar.
  • Add the eggs, butter, and sour cream to the processor and blend for 1 minute.
  • Add the lemon and orange juice and switch the machine on and off quickly just to combine.
  • Pour the filling into the prebaked pastry shell.
  • Place on a baking sheet and bake until the center is softly set, but not firm-- about 12 minutes.
  • Remove from oven and place on a wire rack to cool completely.
  • This tart can remain at room temperature for several hours before serving.
  • Up to 2 hours before serving, cover with washed and dried berries.

COCONUT LIME CUSTARD PIE



Coconut Lime Custard Pie image

Make and share this Coconut Lime Custard Pie recipe from Food.com.

Provided by IamEarnie

Categories     Pie

Time 1h

Yield 1 pie, 6 serving(s)

Number Of Ingredients 9

13 1/2 ounces coconut milk (regular, not lite)
1 cup sweetened flaked coconut
4 eggs
1/2 cup frozen limeade concentrate, thawed
1/2 cup sugar
1/4 cup flour
1/2 teaspoon coconut extract
1/4 teaspoon salt
1 (9 inch) deep dish pie shells

Steps:

  • Preheat oven to 400 degrees. Adjust rack to lowest level for baking.
  • Put all ingredients except the pie shell in a blender. Blend until mixed, and pour into the pie shell.
  • Bake for 15 minutes. Reduce oven to 350 degrees and bake for 40 to 45 more minutes or until set. Cool on rack for 30 minutes and refrigerate until cold before cutting.
  • Garnish with sweetened whipped cream, lime peel curls or fruit of your choice.

RASPBERRY AND LIME CUSTARD TART



Raspberry and Lime Custard Tart image

Categories     Milk/Cream     Food Processor     Egg     Fruit     Dessert     Bake     Raspberry     Lime     Summer     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 tart

Number Of Ingredients 15

For shell
1 1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 teaspoon salt
2 to 4 tablespoons ice water
pie weights or raw rice for weighting shell
For lime custard
1/2 cup sugar
1/2 cup heavy cream
3 large eggs
1/3 cup fresh lime juice
4 teaspoons finely grated fresh lime zest
3 cups picked-over raspberries
1/4 cup sugar

Steps:

  • Make shell:
  • In a bowl with a pastry blender or in a food processor blend or pulse together flour, butter, shortening, and salt until mixture resembles coarse meal. Add 2 tablespoons ice water and toss or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing with a fork or pulsing to incorporate, to form a dough. On a work surface with heel of hand smear dough in 3 or 4 forward motions to make dough easier to work with. Form dough into a ball and flatten to form a disk. Chill dough, wrapped in plastic wrap, at least 1 hour and up to 24.
  • On a lightly floured surface with a floured rolling pin roll out dough into a 16- by 7-inch rectangle (about 1/8 inch thick). Fit dough into a 13- by 4-inch rectangular tart pan with a removable fluted rim. Chill shell, covered, 1 hour, or until firm.
  • Preheat oven to 400° F.
  • Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 10 minutes. Remove weights or rice and foil and bake shell until pale golden, about 5 minutes more. Cool shell in pan on a rack. Shell may be made 2 days ahead and kept in pan, covered, at room temperature.
  • Reduce temperature to 250° F. and transfer pan to a baking sheet.
  • Make custard:
  • Whisk together custard ingredients.
  • Pour custard into tart shell. Bake tart on baking sheet in middle of oven 30 minutes and transfer to rack to cool. (Custard will continue to set as tart cools.) Tart may be prepared up to this point 1 day ahead and chilled, covered.
  • In a small saucepan cook 1 cup raspberries and sugar over moderately low heat, mashing with a fork and stirring occasionally, 5 minutes and pour through a fine sieve into a small bowl, pressing hard on solids. Discard solids and cool raspberry mixture. Remove rim of tart pan and transfer tart to a platter. Pour cooked raspberry mixture over custard and arrange remaining 2 cups raspberries on top.

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 Bio & Top Recipes

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.

More about "lime custard tart food"

GIN AND LIME _CUSTARD TART RECIPE - DELICIOUS. MAGAZINE
gin-and-lime-_custard-tart-recipe-delicious-magazine image
Put the lime zest and juice, gin, sugar, eggs and yolks in a large heatproof bowl. Whisk together, add the juniper berries and butter, then set the …
From deliciousmagazine.co.uk
5/5 (3)
Total Time 1 hr 15 mins
Category Raspberry Recipes
Calories 508 per serving
  • First, make the pastry. Whizz the butter and sugar in a food processor until smooth. Add the flour, semolina and lime zest, whizz to combine, then tip onto a work surface and bring together by hand into a ball. (If you don’t have a food processor, beat the butter and sugar in a large bowl with a wooden spoon until smooth. Add the flour and semolina and bring together into a ball.) Press the dough into a disc, wrap well in cling film and chill for at least 30 minutes.
  • Meanwhile, make the curd filling. Put the lime zest and juice, gin, sugar, eggs and yolks in a large heatproof bowl. Whisk together, add the juniper berries and butter, then set the bowl over a pan of just simmering water (don’t let the bowl touch the water). Let the butter melt and gently cook the curd for around 10 minutes, whisking occasionally, until thickened and smooth. It should be thick enough to coat the back of a spoon. Put the gelatine leaves in a bowl of cold water and set aside to soften for 5 minutes.
  • Once the curd has thickened, remove from the heat. Squeeze out the gelatine leaves and whisk into the warm curd to dissolve completely. Strain the curd through a sieve into a large jug, cover the surface with cling film and set aside to cool.
  • Grate the chilled dough evenly into the tin, then quickly press into the base and up the sides with your fingers to make a case. If it starts to feel greasy, chill in the freezer for 5 minutes, then continue. Freeze for 1 hour.


EGGLESS LIME CUSTARDS WITH LYCHEES RECIPE - BON APPéTIT
eggless-lime-custards-with-lychees-recipe-bon-apptit image
Step 1. Bring wide strips of lime zest, salt, ½ cup sugar, and 2 cups cream to a boil in a medium saucepan over medium-high heat. Reduce heat …
From bonappetit.com
5/5 (8)
Estimated Reading Time 1 min
Servings 4
  • Bring wide strips of lime zest, salt, ½ cup sugar, and 2 cups cream to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer, swirling pan occasionally and being careful not to let mixture boil over, until cream is slightly thickened, about 5 minutes. Remove from heat and stir in lime juice. Strain mixture through a fine-mesh sieve into a large measuring glass; divide among 4 small glasses, bowls, or 8-oz. ramekins. Chill until custards are no longer warm, about 30 minutes, then cover with plastic wrap and continue to chill until set, at least 2 hours.
  • Just before serving, whisk remaining ½ cup cream in a small bowl to soft peaks; whisk in remaining 1 Tbsp. sugar.
  • Top each custard with dollops of cream, a few lychees (you may have a few left over), and some finely grated lime zest.


LIME CURD FROZEN CUSTARD - KAREN'S KITCHEN STORIES
lime-curd-frozen-custard-karens-kitchen-stories image
How to cook Lime Curd Frozen Custard Recipe. To Make the Curd. Whisk together the eggs, egg yolks, sugar, and juice in a medium bowl. Place …
From karenskitchenstories.com
Cuisine American
Category Dessert
Servings 12
Estimated Reading Time 4 mins


FRESH AND CREAMY LIME PIE RECIPE - SERIOUS EATS
fresh-and-creamy-lime-pie-recipe-serious-eats image
Milk softens the sour edge of lime, for a filling that's creamy and tart but mellow. Using whole eggs keeps the custard light and the lime flavor fresh …
From seriouseats.com
5/5 (8)
Total Time 5 hrs
Cuisine American
Calories 451 per serving


LIME CURD TARTS RECIPE - WOOLWORTHS
Recipes; Sweet pie & tart; Custard tart; Lime Curd Tarts; Lime Curd Tarts . No rating value average rating value is 0.0 of 5. Read 0 Reviews Same page link. (0) Prep . …
From woolworths.com.au
Cuisine French
Category Desserts
Servings 18
Total Time 35 mins
  • Finely grate rind from limes and then juice (you’ll need 1/2 cup). Place lime juice, eggs, sugar, butter and half of the lime rind into a heatproof bowl.
  • Place the bowl over a saucepan of simmering water but do not let the base of the bowl touch the water. Stir continually for 15-20 minutes until the mixture has thickened enough to coat the back of a spoon, similar to custard. Strain into a jar or container and seal.
  • For the pastry tarts, preheat the oven to 200°C. Cut rounds from the pastry using a 7cm-wide fluted cutter. Line a 12-hole patty pan with pastry rounds. Bake for 10-12 minutes until golden and cool. Remove cooked rounds and repeat with remaining pastry rounds. When cold, fill with lime curd and decorate with reserved lime rind.


CURTIS STONE'S LEMON-LIME CUSTARD MERINGUE TART RECIPE
1. In large bowl, whisk sugar and zests for 30 seconds, or until sugar is moist and fragrant. 2. In small saucepan, bring cream, sugar, 1/3 cup lemon juice, and 1/3 cup lime juice …
From today.com
5/5 (1)
Total Time 1 hr 15 mins
Category Desserts
  • 1. Into large bowl, sift flour and powdered sugar. Using pastry blender or your fingers, work butter into flour until mixture resembles a coarse meal, with a few pea-size pieces of butter remaining.
  • 2. Make well in center of flour mixture and add 2 tbs of beaten egg and vanilla to well. Blend mixture for 1 minute, or until dough just comes together.
  • 3. Shape dough into a disc. Wrap disc in plastic wrap and refrigerate for at least 1 hour, or until dough is firm.


SPICY MANGO AND LIME CUSTARD TART RECIPE - BON APPéTIT
Bake tarts until filling is just set in center, about 12 minutes. Transfer tarts to racks and cool 1 hour. Chill tarts until cold, at least 2 hours and up to 4 hours. Transfer tarts to …
From bonappetit.com
Servings 2
  • Preheat oven to 350°F. Combine all ingredients in processor. Blend until graham crackers are finely ground and crumbs are moist and sticking together. Divide crumb mixture equally between two 8-inch-diameter tart pans with removable bottoms or two 8-inch-diameter springform pans. Press crumbs evenly onto bottom and up sides of tart pans or onto bottom and 1 1/4 inches up sides of springform pans.
  • Bake crusts until brown and almost firm to touch, about 15 minutes. Remove crusts from oven and firmly press down if puffed. Cool crusts to room temperature (crusts will become crisp). Maintain oven temperature.
  • Whisk first 3 ingredients in large bowl to blend. Whisk in minced chiles, if desired. Pour half of filling into each cooled crust.
  • Bake tarts until filling is just set in center, about 12 minutes. Transfer tarts to racks and cool 1 hour. Chill tarts until cold, at least 2 hours and up to 4 hours.


BOYSENBERRY AND LIME CUSTARD TART RECIPE - COOKEATSHARE
Fit dough into a 13- by 4-inch rectangular tart pan with a removable fluted rim. Refrigerateshell, covered, 1 hour, or possibly till hard. Preheat oven to 400 degrees. Line shell with foil and fill with pie weights or possibly raw rice. Bake shell in middle of oven 10 min. Remove weight or possibly rice and foil and bake shell till pale golden brown, about 5 min more. Cold …
From cookeatshare.com
1/5
Calories 2426 per serving


RASPBERRY AND LIME CUSTARD TART - BIGOVEN
Make shell: In a bowl with a pastry blender or in a food processor blend or pulse together flour, butter, shortening, and salt until mixture resembles coarse meal. Add 2 tablespoons ice water and toss or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing with a fork or pulsing to incorporate, to form a dough.
From bigoven.com
Reviews 1
Servings 1
Cuisine American
Category Desserts


PASSIONFRUIT & LIME CUSTARD TARTS — ANTONIOU FILLO PASTRY
Pour the custard into the pie cases and place on a baking tray and cook in the oven for 15 mins until the custard has set. Remove and allow to cool. To make the glaze combine the seeds, sugar and water and cook on a medium heat until thick and syrupy. (approx. 5 mins). Top each custard tart with the glaze and allow to cool before serving.
From antonioufillo.com.au
Estimated Reading Time 1 min


LIME & COCONUT TARTS - CAREME PASTRY
Custard: Whisk together the zest, lime juice, caster sugar and eggs. Combine coconut cream and crème fraiche and add to the lime mix. Transfer to a pouring jug for ease of adding to tarts. Pour the custard mixture into each tart shell, bake at 160C fan forced (180C non-fan) for 15 minutes. Remove from oven and leave to cool for 15 minutes ...
From caremepastry.com.au
Servings 12-14
Estimated Reading Time 2 mins


LIME CUSTARD TART - AMI MAGAZINE
Lime Custard Tart. by Hindy Kirsch. By. Ami Magazine-June 26, 2019. Share on Facebook. Tweet on Twitter. The combination of the sharp lime and creamy avocado make an incredible dessert. If you’re monitoring your sugar, the avocado has healthy fat for balance, and limes are a great source of vitamin C. Crust 1 ½ tablespoons coconut oil, plus additional for …
From amimagazine.org
Author Ami Magazine
Estimated Reading Time 40 secs


BERRY-LIME CUSTARD TART - HEALTHY RECIPES AND RELATIONSHIP ...
Lightly coat a 9- or 10-in. tart pan with a removable bottom with nonstick spray. Process cookies and nuts in a food processor to make fine crumbs. Add coconut and butter; process just to blend.
From womansday.com
Cuisine American
Total Time 4 hrs 55 mins
Category Dinner Party, Feed a Crowd, Summer, Dessert
Calories 488 per serving


BLACKBERRY AND LIME CUSTARD TART RECIPE - COOKEATSHARE
Fit dough into a 13- by 4-inch rectangular tart pan with a removable fluted rim. Refrigerateshell, covered, 1 hour, or possibly till hard. Preheat oven to 400 degrees. Line shell with foil and fill with pie weights or possibly raw rice. Bake shell in middle of oven 10 min. Remove weight or possibly rice and foil and bake shell till pale golden brown, about 5 min more. Cold …
From cookeatshare.com
1/5
Calories 2426 per serving


76 SWEET TART RECIPES - PAGE 2 OF 15 - DELICIOUS. MAGAZINE
Sweet tart recipes. There’s nothing better than a slice of still-warm tart, with a nice cup of tea, for afternoon tea. Enjoy a classic bakewell tart or try something new, like our gin and lime custard tart. Showing 17-32 of 75 recipes.
From deliciousmagazine.co.uk


RASPBERRY AND LIME CUSTARD TART – RECIPES NUT
Raspberry And Lime Custard Tart. admin on January 11, 2008; 0. Likes! Ingrients & Directions === FOR SHELL === 1 1/4 c All-purpose flour 3/4 Stick Cold unsalted butter;-cut into bits 2 tb Cold vegetable shortening 1/4 ts Salt 2 tb Ice water -; (to 4 tbspns) Pie weights or raw rice; for-weighting shell === FOR LIME CUSTARD === 1/2 c Sugar 1/2 c Heavy cream 3 lg Eggs 1/3 c …
From recipesnut.com


RASPBERRY AND LIME CUSTARD TART RECIPE
What Makes This Raspberry And Lime Custard Tart Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Raspberry And Lime Custard Tart. Ready to make this Raspberry And Lime Custard Tart Recipe? Let’s do it! Oh, before I forget…If you’re ...
From bakerrecipes.com


RASPBERRY AND LIME CUSTARD TART BEST RECIPES
Coat a 9-in. fluted tart pan with removable bottom with cooking spray. Press crumb mixture onto the bottom and up the sides of pan. Bake at 425° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a small saucepan, combine sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes …
From cookingtoday.net


RASPBERRY AND LIME CUSTARD TART RECIPE - COOKING INDEX
Custard will continue to set as tart cools. Tart may be prepared up to this point 1 day ahead and chilled, covered. Tart may be prepared up to this point 1 day ahead and chilled, covered. In a small saucepan cook 1 cup raspberries and sugar over moderately-low heat, mashing with a fork and stirring occasionally, 5 minutes and pour through a fine sieve into a small bowl, pressing …
From cookingindex.com


LIME CUSTARD TART RECIPE - FOOD & DRINK RECIPES
Lime Custard Tart Recipe. 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; 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; …
From fooddrinkrecipes.com


EAGLE BRAND® | PIES & TARTS
Discover the incredibly tasty recipes of Eagle Brand® We respect the privacy of all of our online users, especially children. Smucker Foods of Canada Corp. does not knowingly collect any personal information from individuals under the age of 19 in Canada.
From eaglebrand.ca


RASPBERRY AND LIME CUSTARD TART RECIPES
Coat a 9-in. fluted tart pan with removable bottom with cooking spray. Press crumb mixture onto the bottom and up the sides of pan. Bake at 425° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a small saucepan, combine sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes …
From tfrecipes.com


APPLE LIME CUSTARD TART — OUT ON A LIMB APPLES
Apple-Lime Custard Tart. Make this refreshing pie on a steamy day in the late summer when the first of the apples are dropping off the tree. Although it does require some baking, it gets chilled before serving so it provides a cool finale to a busy day in the orchard. Ingredients: Crust. 2 1/2 cups pecans. 4 TBS butter or coconut oil. 4 TBS sugar. ¼ tsp salt. Filling. 4 large apples, cored ...
From outonalimbapples.com


SPICY MANGO AND LIME CUSTARD TART RECIPE - FOOD NEWS
View top rated Lime custard milk recipes with ratings and reviews. Key Lime Custard Cakes, Aloha For Six Lime Custard With Mango Sauce, Blackberry And Lime Custard Tart, etc. The world's largest kitchen. Select Language. Instructions. • Add 1/2 lime zest into milk. Heat until small bubbles appear, not allowing to boil. • Beat egg yolks with sugar for 5 minutes until very …
From foodnewsnews.com


LIME CUSTARD TART RECIPE | EPICURIOUS.COM | SWEET TARTS ...
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com


LIME CUSTARD TART RECIPES
Lime Custard Tart Recipes FRESH LIME CURD. When life gives you a bunch of limes, make lime curd! This twist on traditional lemon curd uses limes instead. Use it as a cake filling, or any other way you desire. Provided by Sarah. Categories Desserts Fillings Fruit Fillings. Time 40m. Yield 8. Number Of Ingredients 5. Ingredients; 1 cup sugar: ¼ cup butter: ¾ cup fresh lime …
From tfrecipes.com


COCONUT AND LIME CUSTARD TART - PRESSREADER
FOR THE CUSTARD 375ml whole milk 250ml coconut milk 2tsp vanilla bean paste 5 large egg yolks 75g caster sugar 2tbsp cornflour Finely grated zest 2 limes, plus extra pared zest to serve 2tbsp lime or lemon curd 15g coconut chips . 1 To make the pastry, pulse flour, icing sugar and a pinch of salt in a food processor to combine. Alternativ­ely, mix in a medium bowl. …
From pressreader.com


LEMON LIME CUSTARD TART – SWEETENED WITH DATES! – A LITTLE ...
Lemon Lime Custard Tart – Sweetened with dates! (Serves 6-8, gluten-free, refined sugar free, dairy free) Ingredients: Crust. 1 cup raw almonds; 1 cup unsweetened shredded coconut ; 4 medjool dates, pits removed; Pinch of Salt; 1 tsp vanilla extract; 2 Tbsp coconut oil, melted; 1 tsp ground flax seed (flax seed meal) 1/2 tsp dried ground ginger …
From alittledough.com


MINI TOASTED-COCONUT LIME CUSTARD TART (TWD)
Toasted-Coconut Lime Custard Tart. Makes one 5 1/2-inch tart Sweet tart dough crust ingredients: 1/2 cup +1/4 cup of all purpose flour 1/4 cup of confectioners sugar small pinch of salt 5 Tablespoons of butter, frozen and cut into tiny pieces about 1/2 of an egg yolk Method: Lightly butter a 5 1/2-6 inch tart pan. *I used a quiche dish*. Set it aside. To make the dough: Put the …
From unegaminedanslacuisine.com


LIME CUSTARD TART - PLAIN.RECIPES
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.
From plain.recipes


RASPBERRY AND LIME CUSTARD TART RECIPE - FOOD & DRINK RECIPES
In a bowl with a pastry blender or in a food processor blend or pulse together flour, butter, shortening, and salt until mixture resembles coarse meal. Add 2 tablespoons ice water and toss or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing with a fork or pulsing to incorporate, to form a dough. On a work surface with heel of hand smear …
From fooddrinkrecipes.com


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