Lime Tart

Torta de Limón

Contemporary Mexican desserts like this rich tart are now a part of the sweet scene in some upscale Mexico City restaurants.

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.

Recipe Category Fruit / Pastry / Tarts

Country Mexican