The Dish with Anita: Key lime tart - CBS News 8 - San Diego, CA News Station - KFMB Channel 8

The Dish with Anita: Key lime tart

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(CBS 8) - This key lime tart is fast and easy but tastes like you took hours to make it. I love the tart, sweet, refreshing flavor and the almonds in the crust add a wonderful flavor element. Enjoy!

 

Ingredients: (Makes 6 to 8 servings)

Key lime curd filling:

6-to 8 tbsp unsalted butter

1/3 cup sugar*

4 lg eggs

2/3 cup fresh key lime juice (or regular lime juice)

1/2 tsp vanilla extract

1 1/2 tsp lime zest (optional)

1 drop green food coloring (optional)

2 1/2 cups fresh whipped cream or 1 tub Cool Whip fat-free toping

 

Instructions:

Melt butter over medium low heat. In a mixing bowl combine the sugar, eggs and lime juice and beat with a fork until mixed. Once butter has melted add key lime mixture and increase heat to medium, stirring constantly to prevent eggs from scrambling and forming lumps.

Once the curd starts to thicken (it is ready when the mixture coats the back of a spoon and leaves a trail when you run your finger across the back of the spoon), remove from heat. Stir in the vanilla, lime zest and green food coloring if using. Let cool slightly then pour into prepared crust. Place in fridge to chill and set for 1 hour. Spread whipped cream on top before serving. Keep leftovers refrigerated.

 

Crust

Ingredients:

24 -26 graham crackers

2/3 cup almond slivers (optional)

1/3 sugar*

1 stick unsalted butter, melted

 

Instructions:

Preheat oven to 400 degrees.

Place graham crackers, nuts and sugar in the bowl of a food processor. Pulse until mixture resembles coarse sand with bits of nuts and crackers still visible. Pour into a mixing bowl and pour melted butter over mixture. Use hands or a fork to mix, making sure you have no dry spots when done.

Pour into a 9-inch tart pan or pie plate and use your finger tips to gently press the crumb mixture into bottom and sides of the pan. Place in the preheated oven on a baking sheet and bake crust for 12 to 15 minutes. Remove and let crust cool completely before filling.

Cooking Tips:

* To save time, use a store bought graham cracker crust.

* Splenda can be used in place of the sugar with great results.

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