Lime Tarts

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.

Honey Lime Chicken Enchiladas

Description:

Okay so this might be my new favorite meal.   So tasty!   You gotta try it!   Mom asked for the recipe but I thought I'd share it to all of you.

Ingredients:

4 boneless-skinless chicken breasts  (1 chicken breast equals 1 c. chicken)

2 c shredded Mexican Cheese blend

10 flour tortillas (medium size)

2 limes

4 Tbsp honey

2 tsp chili powder

1/2 tsp garlic powder

2 Tbsp chopped cilantro (2 tsp. dried)  [1/3 dried herbs to fresh]

1 Tbsp olive oil

1 can cream of chicken soup

2 cans green enchilada sauce

Optional: 1 small can diced green chili’s

Directions:

Cook and finely dice (or shred) the chicken breasts and place in a large mixing bowl. I usually boil them, it's easy, but grilled works nicely too. To the bowl, add 1.5 cups of the cheese, the diced green chills and the chicken soup and mix well. To make the sauce, zest and juice both limes in a separate bowl. Add in the honey, chili powder, garlic powder, chopped cilantro and olive oil. Mix well. Add sauce to the chicken mixture and stir well. Now fill each of the tortillas with a portion of the mixture and place in a 9x13 glass baking dish. Top the rolled tortillas with the two cans of green enchilada sauce and sprinkle the remaining cheese on top. Bake at 350 degrees F for 30-40 minutes or until the cheese has melted and browned.

submitted by DesireeVaughn

Number Of Servings: 3-4