Fresh Lime Tart
Need and elegant dessert to impress your guests? Try this Fresh Lime Tart and your guests will think you spent hours making it. Refreshingly good!
Equipment
- 1 10 inch tart pan with removable bottom
- Mixing bowls
- Whisk
Ingredients
Tart Crust
- 2 cups graham cracker crumbs
- 1/3 cup sugar
- 7 tbsp butter melted
Filling
- 4 egg yolks
- 1 can sweetened condensed milk
- 1/2 cup fresh squeezed lime juice
- 2 tsp lime zest grated
Topping
- 1/2 cup heaving whipping cream
- 2 tbsp sugar
- 1/2 cup sour cream
- 1 tsp pure vanilla extract
- 2 tsp grated lime zest sprinkled on the top
- 1 pint fresh raspberries for the top
Instructions
- Preheat oven to 325 degrees.
Tart Crust
- In a small bowl, mix graham cracker crumbs, sugar and butter together.
- Press onto the bottom and up 2/3 the sides of a lightly greased 10-inch tart pan.
- Bake until edges are lightly browned, about 12-15 minutes.
Filling
- In a large mixing bowl, whisk egg yolks, sweetened condensed milk, fresh squeezed lime juice and lime zest.
- Pour over crust and bake an additional 12-15 minutes or until center is almost set.
- Cool completely. Once cooled refrigerate for 2-3 hours before serving.
Topping
- In a large mixing bowl, beat heavy cream until it thickens and doubles in size.
- Add sugar and beat until thick.
- Beat in sour cream and grated lime zest.
- Spread over tart.
- Garnish with raspberries and lime zest.
- Cut, serve and enjoy!
- Cover and refrigerate leftovers for up to 5 days.
