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Key Lime Tart

Makes: 8 servings Yield: 8 slices
Prep 20 mins Chill 2 hrs Cool 1 hr Bake 350°F 15 mins
Key Lime Tart
Ingredients
  • 1  recipe  recipe Baked Pastry Tart Shell (see recipe below)
  • 4  egg yolks
  • 1 14  ounce can (1-1/4 cups)  sweetened condensed milk
  • 1  teaspoon  finely shredded lime peel
  • 1/2  cup  lime juice (10 to 12 Key limes or 4 to 6 Persian limes) or bottled Key lime juice
  •  Few drops green food coloring (optional)
  •  Sweetened Whipped Cream (see recipe below)
Directions

1. Prepare and roll out Baked Pastry Tart Shell; set aside.

2. For filling, in a medium bowl beat egg yolks with a wire whisk or fork. Gradually whisk or stir in sweetened condensed milk; add lime peel, lime juice, and, if desired, food coloring. Mix well (mixture will thicken slightly).

3. Spoon thickened filling into Baked Pastry Tart Shell. Bake in a 350 degree F oven for 15 to 20 minutes or until set. Cool on a wire rack for 1 hour. Chill 2 to 3 hours before serving; cover for longer storage.

4. To serve, cut tart into wedges. Pipe Sweetened Whipped Cream onto each wedge.

5. Makes 8 slices.

Sweetened Whipped Cream
Ingredients
  • 1  cup  whipping cream
  • 2  tablespoons  sugar
  • 1/2  teaspoon  vanilla
Directions

1. In a chilled mixing bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer on medium speed until soft peaks form (tips curl).

Nutrition Facts (Key Lime Tart)
  • Servings Per Recipe 8,
  • cal. (kcal) 330,
  • Fat, total (g) 15,
  • chol. (mg) 119,
  • sat. fat (g) 6,
  • carb. (g) 42,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 1,
  • pro. (g) 7,
  • vit. A (RE) 62,
  • vit. A (IU) 486,
  • vit. C (mg) 8,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 141,
  • Potassium (mg) 231,
  • calcium (mg) 162,
  • iron (mg) 1,
  • Starch () 1,
  • Other Carb () 2,
  • Fat () 3,
  • Percent Daily Values are based on a 2,000 calorie diet
Baked Tart Pastry
Ingredients
  • 1 1/4  cups  all-purpose flour
  • 1/4  teaspoon  salt
  • 1/3  cup  shortening
  • 4 - 5  tablespoons  cold water
Directions

1. In a large bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball.

Nutrition Facts (Key Lime Tart)
  • Servings Per Recipe 8,
  • cal. (kcal) 330,
  • Fat, total (g) 15,
  • chol. (mg) 119,
  • sat. fat (g) 6,
  • carb. (g) 42,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 1,
  • pro. (g) 7,
  • vit. A (RE) 62,
  • vit. A (IU) 486,
  • vit. C (mg) 8,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 141,
  • Potassium (mg) 231,
  • calcium (mg) 162,
  • iron (mg) 1,
  • Starch () 1,
  • Other Carb () 2,
  • Fat () 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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