A recipe from Wyona
Lime Tarts
1-1/4 cups
graham cracker crumbs
5
tablespoons butter, melted
1/4 cup
ground almonds
3
tablespoons sugar
FILLING:
4 egg yolks
1 can (14
ounces) sweetened condensed milk
1/2 cup
lime juice
2 teaspoons
grated lime peel
TOPPING:
1/2 cup
heavy whipping cream
1
tablespoon sugar
1/2 cup
sour cream
1 teaspoon
grated lime peel
Fresh
raspberries and lime wedges
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 15-18 minutes or until edges are lightly browned.
In a large bowl, whisk egg yolks, milk, lime juice and
peel. Pour over crust. Bake 12-14 minutes or until center is almost set. 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 peel.
Spread over tart.
Lime curd cream filling:
3 large eggs
¾ cup granulated sugar
½ cup fresh lime juice (or sub
bottled)
Zest of 1 or 2 limes (I used
1.5 tbsp lime zest)
4 tbsp unsalted butter, cubed
¾ cup whipped coconut cream**
Make the lime curd cream
filling: In a small pot, whisk together the eggs, sugar, juice and zest until
smooth. Place over medium heat* and cook, stirring continuously, until
thickened (4-5 minutes). Remove from heat and stir in the butter until melted.
Set aside to cool to room temperature.
Garnish:
• ¼ cup toasted coconut
• Grated lime zest
1 ½ cup whipped coconut cream**
Whipped Coconut Cream
2 cans full fat coconut milk,
refrigerated 16-24 hours
1 tsp vanilla
½-2/3 cup powdered sugar,
sifted
When the curd has cooled to room temperature, stir in whipped
coconut cream slowly.
Spoon warm filling into the
cooled tart shells and place in the fridge to set completely.
Divide remaining coconut cream
between tarts and garnish with toasted coconut and lime zest. Store in the
refrigerator until ready to serve.
