Lime Tart with Gingerbread Crust

If you love desserts that are sweet and tart at the same time, and you are a fan of lemon tart, then you will love this recipe for Lime Tart.  I was recently gifted a bag of limes ‘left-over’ from a food styling job where I worked as an assistant. Limes are expensive here and I was determined to put them to good use. Almost a week passed, and the limes started to change colour. I knew I had to use them ASAP or risk throwing them away.  

I paired the Lime Tart with a Gingerbread Pie Crust and I think the spice of the gingerbread marries well with the sweet, yet tart lime flavour.  A classic American Key Lime Pie is usually made with egg yolks and condensed milk.  I have added philadelphia cream cheese and mascarpone, so I suppose this ‘tart’ also has cheesecake qualitites to it. It is very smooth and creamy, and I suggest you eat it with raspberries, a dollop of mascarpone or just by itself…. I promise you won’t be disappointed.  This recipe is also super easy and quick to prepare.

Lime Tart with Gingerbread Crust

gingerbread crust:

  • 195g plain flour
  • 3 tablespoons (38g) firmly packed brown sugar
  • 2 teaspoons ground ginger
  • 2 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 113g  cold unsalted butter, cubed
  • 1 large egg yolk
  • 2 tablespoons dark molasses

Filling:

  • 4 large egg yolks
  • 1 can sweetened condensed milk  = 397g
  • 2 teaspoons grated lime zest
  • 125ml freshly squeezed lime juice
  • pinch of salt
  • 125g cream cheese i.e. Philadelphia
  • 125g mascarpone
  1. To make the gingerbread crust, use a food processor and blend together the flour, brown sugar, ginger, cinnamon, allspice and salt.  Add the butter, and blend the mixture until it resembles breadcrumbs.
  2. In a small bowl stir together the egg yolk and the molasses, and add this to the flour mixture.  Pulse food processor until misture is well combined and starting to come together lick a dough.   Turn the mixture out into a 22cm diameter tart pan with a removable bottom. Press it onto the bottom and up the side of the pan.
  3. Chill the crust for 30 minutes. Prick the crust with a fork, line it with foil, and fill the foil with ceramic baking beads. Bake the crust in the lower third of a preheated 180°C oven for 15 minutes, remove the foil and rice carefully, and bake the crust for 10 minutes more. Let the crust cool in the pan on a rack.
  4. For the filling, use an electric mixer fitted with the whisk attachment.  Add the egg yolks and beat on medium-high speed until pale and fluffy.
  5. Add the condensed milk, cream cheese, mascarpone, lime zest, lime juice and salt and beat until smooth and well combined.
  6. Pour filling into the cooled crust.  Bake at 180°C until set, 10 – 15 minutes.  Remove from oven, allow to cool completely and refrigerate until chilled, at least one hour or up to one day.

 

Lime Tart con base di Gingerbread

base di biscotto di gingerbread:

  • 195g farina ’00’
  • 38g zucchero muscovado
  • 2 cucchiaini di zenzero macinato
  • 2 1/2 cucchiaini cannella macinata
  • 3/4 cucchiaino spezie miste
  • 1/2 cucchiaino sale
  • 113g  burro freddo, tagliato in cubetti
  • 1 tuorlo grande
  • 2 cucchiai melassa scura

Riempimento:

  • 4 tuorli grandi
  • 397g latte condensato (1 lattina)
  • 2 cucchiaini scorza di lime
  • 125ml spremuta di lime
  • un pizzico di sale
  • 125g formaggio spalmabile e.g: Philadelphia
  • 125g mascarpone
  1. Utilizzae un robot da cucina per fare la base di pan di zenzero. Mescolare insieme farina, zucchero di canna, zenzero, cannella, spezie misto e il sale.  Aggiungere il burro e mescolare il composto fino a che non assomiglia al pangrattato.
  2. In una piccola ciotola mescolare insieme il tuorlo d’uovo e la melassa, e quindi aggiungerlo alla miscela di farina. Mescolare fino è ben combinato.  
  3. Trasferire il composto in una teglia per crostate di 22cm di diametro, con un fondo amovibile. Premerlo sul fondo e sul lato della teglia.  Metterlo in frigo e raffreddare la base per 30 minuti.   Punzecchiare il fondo della pasta con una forchetta, coprirla con un foglio di carta da forno e con legumi secchi o con i pesi di ceramica e infornare a 180° per circa 15 minuti; sfornarla, eliminare i legumi, la carta e cuocere la crosta per 10 minuti più.  Lasciala raffreddare. 
  4. Per il riempimento, utilizzare una planetaria con la frusta.  Aggiungere i tuorli e battere sulla velocità medio-alta fino ad ottenere che i tuorli siano chiari e spumosi.
  5. Aggiungere latte condensato, formaggio spalmabile, mascarpone, scorza di lime, succo di lime e sale e mescolare fino ad ottenere un composto liscio e ben combinato.
  6. Versare il composto nella crosta raffreddata. Cuocere in forno a 180 ° C  per circa 10 – 15 minuti. Togliere dal forno, lasciare raffreddare completamente e conservare in frigorifero per almeno un’ora o, meglio, fino a un giorno, prima di servirla.


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