How to Make a Lime Tart
Preheat the oven to 350 °F (177 °C)., Finely grind the graham crackers in a food processor. , Add the melted butter and the 2 tablespoons of sugar to the graham crackers., Spoon the mixture into a 9-inch tart pan., Press the graham cracker crust...
Step-by-Step Guide
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Step 1: Preheat the oven to 350 °F (177 °C).
Process them until everything is thoroughly blended. , If you don't have a tart pan, any similar size baking pan will do. , Use a glass or something similarly to smooth and evenly distribute the crust.
You want it fairly well compacted. , You want it to be fragrant and slightly browned, but not over done.
You will be baking the crust again with the tart filling. ,,,,, Salt is said to enhance the flavor of the lime. , Bang on the bowl a bit (or drop it from about a half inch above your working surface) to get all of the bubbles out of it. ,, This will take approximately 20 to 25 minutes, depending on your oven. ,, Be sure that to chill it for at least two hours. , Some suggestions:
Grate lime zest over it.
Make a meringue with the left over egg whites.
Top the tart with the meringue. -
Step 2: Finely grind the graham crackers in a food processor.
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Step 3: Add the melted butter and the 2 tablespoons of sugar to the graham crackers.
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Step 4: Spoon the mixture into a 9-inch tart pan.
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Step 5: Press the graham cracker crust into the pan.
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Step 6: Bake the crust in the oven for about 10 minutes.
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Step 7: Remove the crust from the oven and let it cool.
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Step 8: Stir together the 1/2 cup sugar and the milk in a medium sized bowl.
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Step 9: Stir in the lime juice.
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Step 10: Add the eggs and whisk them with the lime mixture.
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Step 11: Add a pinch of salt (optional).
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Step 12: Remove the air bubbles from the mixture.
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Step 13: Pour the lime mixture into your crust.
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Step 14: Put the tart in the oven until it sets.
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Step 15: Remove the tart from the oven and let it cool completely.
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Step 16: Put the tart in the refrigerator to chill.
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Step 17: When serving
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Step 18: garnish (if desired).
Detailed Guide
Process them until everything is thoroughly blended. , If you don't have a tart pan, any similar size baking pan will do. , Use a glass or something similarly to smooth and evenly distribute the crust.
You want it fairly well compacted. , You want it to be fragrant and slightly browned, but not over done.
You will be baking the crust again with the tart filling. ,,,,, Salt is said to enhance the flavor of the lime. , Bang on the bowl a bit (or drop it from about a half inch above your working surface) to get all of the bubbles out of it. ,, This will take approximately 20 to 25 minutes, depending on your oven. ,, Be sure that to chill it for at least two hours. , Some suggestions:
Grate lime zest over it.
Make a meringue with the left over egg whites.
Top the tart with the meringue.
About the Author
Charles Hernandez
Brings years of experience writing about home improvement and related subjects.
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