One of my workmates came back from his break before Christmas, raving about the many, many slices of key lime pie he and his family had while they were over in the States, which led me to some recipe trawling inbetween the cat-herding that is a part of my usual work day. Seeing as we don't really get Key limes here, bottled or fresh, and graham crackers aren't a quick trip to the supermarket away (unless you happen to be at USA Foods), I figured that fiddling with the recipe I found over at Taste was going to be the way to go. It made for a nice tangy filling inside possibly not quite enough crust ... and some of it went home with my parents after their whirlwind trip (:
The hardest part of throwing this together was actually talking to my mum on the phone (on speaker) about her questions to do with buying an iPhone, while whisking together the filling - I'd actually already poured the filling into the crust, and chucked the thing into the oven, before I'd noticed that I'd forgotten to whisk in the four eggs that were a part of the recipe too ... so the whole thing came out of the oven, Decay helped with pouring the filling back into the bowl, and I whisked the eggs in before going with take two on the oven time. If I hadn't done that, then the hardest part was probably getting the crust squished down into the springform tin lined with baking paper, because the baking paper was sliding around and generally not helping. If I were to do this again in full size, I'd probably make more crust, with a lower butter ratio, so there was more crust to go around.
(Not) Key (but actually Tahitian) Lime Tart
Recipe adapted from Taste
Preheat oven to 170°C. Line base of a 20cm springform tin with baking paper.
Throw the biscuits, ground almonds, and sugar into a food processor, and blitz until the biscuits are fine crumbs. Add the melted butter, then process until combined.
Press the buttery crumb mixture firmly into the base and 3cm up the sides of your lined springform tin. Throw it in the fridge while you whip up the filling.
In a large bowl, whisk the eggs, condensed milk, cream, lime rind and juice until smooth. It will thicken up a little. Pour the filling into the prepared biscuit crust.
Place the springform tin on a tray, and bake for 40-45 mins or until set. Cool, then remove from tin to slice.
Recipe adapted from Taste
- 200g gingernut biscuits
- 30g (1/4 cup) ground almonds
- 1 tbs caster sugar
- 100g butter, melted
- 4 eggs, lightly beaten
- 395g can condensed milk
- 160ml (2/3 cup) cream
- Finely grated rind and juice of 4 limes (180ml, 3/4 cup)
Preheat oven to 170°C. Line base of a 20cm springform tin with baking paper.
Throw the biscuits, ground almonds, and sugar into a food processor, and blitz until the biscuits are fine crumbs. Add the melted butter, then process until combined.
Press the buttery crumb mixture firmly into the base and 3cm up the sides of your lined springform tin. Throw it in the fridge while you whip up the filling.
In a large bowl, whisk the eggs, condensed milk, cream, lime rind and juice until smooth. It will thicken up a little. Pour the filling into the prepared biscuit crust.
Place the springform tin on a tray, and bake for 40-45 mins or until set. Cool, then remove from tin to slice.
Leave a comment