Lime Tart
Lime Tart
Torta de LimónContemporary Mexican desserts like this rich tart are now a part of the sweet scene in some upscale Mexico City restaurants.
Ingrediënten
Makes 8 servings
- Sweet Pastry Shell
- 1 14-ounce can sweetened condensed milk
- 3 large egg yolks
- ½ cup fresh lime juice
- 2 large egg whites
- 1 tablespoon sugar
- Sweetened Whipped Cream
Instructies
- Prepare and the pastry shell.
- Reduce the oven temperature to 325°.
- In a large mixing bowl, whisk together the milk, yolks, and lime juice.
- Set aside.
- In another large bowl, beat the egg whites with an electric mixer until fluffy, about 30 seconds.
- Add the sugar and beat until shiny with soft peaks, 1 to 2 minutes.
- Fold the egg whites into the milk mixture until just combined.
- Do not overmix.
- Pour the mixture into the crust.
- (It will be very full.
- If there is too much filling, bake extra in a custard cup.
- ) Bake the tart until filling rises and a tester inserted into the center comes out clean, about 35 to 40 minutes.
- Transfer the tart to a rack and cool completely.
- Refrigerate at least 3 hours or overnight.
- Prepare the whipped cream then top the tart with the cream just before serving.
