Lime Tart
- 1 cup Butter
- 1 cup Sugar
- 2 1/2 cup Flour
- 3 yolks
- 2 tsp Baking Powder
- 2 can Condensed Milk
- 2 large limes (or 3 small ones)
- Start by mixing the yolks, sugar and room temperature butter together.
- Start adding the flour mixed with the baking powder little by little and keep mixing with a fork until it becomes a little harder.
- Usually after 1 1/2 cups of flour.
- Continue working on the dough with your hands and add the rest of the flour until the dough doesn't stick to your hands.
- You may have to add a bit of extra flour.
- I use the Springform pan that open on the sides (see picture).
- Grease it with butter and add flour.
- Place dough on base.
- Then add the sides.
- It should be about 1 inch high.
- Since the dough has baking powder in it, we will need to put some weight over it while baking.
- Place a piece of parchment paper and some beans or rice on top of it.
- (see picture)
- Bake at 350?F for 20 minutes.
- Remove the parchment paper with the beans and bake for 10 more minutes.
- The tops of sides should be golden.
- To prepare the filling, mix the condensed milk and the juice of the limes together.
- You will notice that the condensed milk will become thicker as you put the lime juice.
- Now place the filling you just prepared inside the pastry you just removed from the oven.
- You can add some lime zest on top to give a little extra taste and to make the tart look better.
- You may decorate with lime slices and chantilly.
- Place it in the fridge for at list 1 hour before serving.
- It will last for about 1 week in the fridge if you have leftovers.
butter, sugar, flour, yolks, baking powder, condensed milk, ones
Taken from cookpad.com/us/recipes/331790-lime-tart (may not work)