![]() ![]() The holiday party tinsel-and-bubbly frenzy of November and December is replaced with hibernation and Netflix binges. Let cool to room temperature and refrigerate for at least 3 hours or until set then slice and serve.January, as far as I’m concerned, is a pretty mediocre month.Pour into pie crust and bake for 10 to 15 minutes or until the centre is firm and dry to the touch.Still on low speed, add half the lime juice, cream of tartar and then the remaining lime juice, mixing after each addition. Add the condensed milk and mix on low speed. With an electric mixer, beat the eggs yolks on high speed until thick and light in colour.While the crust is cooling make the filling. Cool completely and reduce the oven temperature to 325☏.Bake crust until colour darkens, pressing sides with back of spoon if beginning to slide, about 8 minutes. Press mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom.Add butter and blend until crumbs are evenly moistened. 25 gingersnap cookies, coarsely broken (about 6 ounces about 2 cups crumbs in total).½ cup Key lime juice ( or any lime or citrus).It’s the perfect way to satisfy your citrus pie craving with little effort and time, a total win for me! But this tart is also so delicious topped with a few dollops or swirls of whip cream. I used lime slices and edible spring pansies. This pie could not be easier and I can’t wait for you guys to try it! You will love it! Perfect sweetness to tart ratio and is also the perfect canvas to have some fun with when it comes to topping it. Pour the filling into cooled crust and bake for another 10-15 min or until it’s set - then cool to room temperature and then refrigerate 2-3 hours until fully set. Allow it too cool while you mix all your filling ingredients together. Simply make your cookie crumb base and bake until golden. I can’t wait to try it with lemons or blood oranges the next time they are plentiful. ![]() Although I’m pretty sure this tart would be great with any citrus you use. ![]() When it comes to the filling I stuck to what the recipe called for. Just swap out the ginger snaps for graham crackers if you prefer a more traditional crust. ![]() I decided to use ginger snap cookies for the base because I love ginger and lime together but a graham cracker base would be great as well, maybe with a bit of dried coconut in the mix for a bit of a tropical twist. I bought a huge bagful because you really can never have enough limes and lemons and couldn’t wait to try it.Ī lime tart with a ginger snap cookie base I saw that limes were on sale and thought of this pie. I saved this recipe not too long ago from _NYT Cooking_ and I finally got a chance to make it. A quick and easy dessert like this is perfect for the Summer when you don’t feel like making anything that requires too much oven time and is delicious served cold. It also bakes up - crust and filling- in under 30 minutes. When you are craving a citrus pie but don’t want to fuss with pastry cream or a pastry crust this is the best choice. The ginger snap base adds a delicious flavour with lime and a crispy base. A silky smooth filling that is so simple to make and only 4 ingredients. ![]()
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