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Posts Tagged ‘Sweetened Condensed Milk’

Just like hay and sunshine, lemons and limes are just meant to go together. Singularly they’re very good, but together they’re intense. A combination of  lemons and limes makes the most glorious, tart, refreshing flavour explosion I can think of.  This recipe takes these glorious flavours and turns them into a luscious, creamy, beautiful and luxurious dessert.  The combination of the graham cracker, coconut crust is warm and delicious, the layer of lemon is sweet and heavenly, the topping of fresh lime is rich and creamy.  All 3 of  these layers combine to provide an absolutely luscious dessert that will impress your most discerning of guests.   

Lemon Lime Tart

1/2 cup (125 ml) lemon juice, strained

3 eggs

1 can (300 ml) sweetened condensed milk

1 tsp (5 ml) vanilla

2 limes

8 oz. (227 g) cream cheese, softened

2 tablespoons (30 ml) granulated sugar

Coconut Graham Crust

1 cup (250 ml) graham cracker crumbs

1/2 cup (125 ml) unsweetened desiccated coconut

3 tablespoons (45 ml) unsalted butter, softened

2 tablespoons (30 ml) sugar

1 pinch salt

1. In a large bowl and using fingertips, crumble graham cracker crumbs, coconut, butter, sugar and salt.  Press into parchment-paper-lined 9-inch   springform pan.

2. Bake in 350 °F ( 180 °C) oven until golden brown, 10-12 minutes. Let cool completely. This can be made ahead and stored, covered in the refrigerator for up to 48 hours.

Lemon Filling

While your crust is cooling, prepare the lemon filling.  In another large bowl, whisk together lemon juice, eggs, 2/3 cup ( 150 ml) of the condensed milk and half of the vanilla; pour over the cooled crust.  Bake in 350 °F (180°C) oven until set, 20-25 minutes.  Let cool completely. 

Lime Topping

1. Zest one of the limes to make 1 tablespoon of zest.  Squeeze and strain both limes to make 1/3 cup (75 ml) juice.

2. In a food processor, pulse cream cheese, remaining condensed milk and vanilla, lime zest, (strained) lime juice and 2 tablespoons (50 ml) sugar until smooth.  Pour over baked layer.  Refrigerate until set, about 8 hours. 

If you’re like me and find it difficult to wait 8 hours before you can sink your fork into all this goodness, plan ahead and make sure you’re distracted or at the very least, getting a good night’s sleep while it sets, however I’ll just warn you … the anticipation may make it difficult.

Notes

When you’re ready to remove the tart from the spring-form pan be sure to dip a knife in hot water and run it around the inside edge of the pan before you decide to release the clip. This will help ensure you have a clean edge without any large cracks or tears.  If you do have a rough edge just dip your knife in some hot water and use it to smooth out the tear.  Use this method again witha larger knife when you go to cut and serve the tart.  A sharp, hot knife will give you a nice, clean edge and prevent your knife from gumming up so that your servings look neat and tidy.  Or if you’re not trying to impress and you just can’t wait one more minute, cut, serve and experience a little taste of heaven. The entire dessert can be made ahead, covered without touching the top layer, and stored in the fridge.  Top with a little lemon and lime zest and you will have the most delicious dessert you’ve had  in a long time.

Source: Canadian Living 

Serves 12 wonderful people, family and friends 

 

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