If you love desserts that are sweet and tart at the same time, and you are a fan of lemon tart, then you will love this recipe for Lime Tart. I was recently gifted a bag of limes ‘left-over’ from a food styling job where I worked as an assistant. Limes are expensive here and I was determined to put them to good use. Almost a week passed, and the limes started to change colour. I knew I had to use them ASAP or risk throwing them away.
I paired the Lime Tart with a Gingerbread Pie Crust and I think the spice of the gingerbread marries well with the sweet, yet tart lime flavour. A classic American Key Lime Pie is usually made with egg yolks and condensed milk. I have added philadelphia cream cheese and mascarpone, so I suppose this ‘tart’ also has cheesecake qualitites to it. It is very smooth and creamy, and I suggest you eat it with raspberries, a dollop of mascarpone or just by itself…. I promise you won’t be disappointed. This recipe is also super easy and quick to prepare.
LIME TART WITH GINGERBREAD CRUST gingerbread crust: 195g plain flour 3 tablespoons (38g) firmly packed brown sugar 2 teaspoons ground ginger 2 1/2 teaspoons ground cinnamon 3/4 teaspoon ground allspice 1/2 teaspoon salt 113g cold unsalted butter, cubed 1 large egg yolk 2 tablespoons dark molasses FILLING: 4 large egg yolks 1 can sweetened condensed milk = 397g 2 teaspoons grated lime zest 125ml freshly squeezed lime juice pinch of salt 125g cream cheese i.e. Philadelphia 125g mascarpone
FOR COMPLETE RECIPE: http://tonibrancatisano.com/index.php/2017/04/09/lime-tart-with-gingerbread-crust/
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