12/18/2023 0 Comments Epicurious key lime tartIt actually turned out really good, I don’t think the bottled juice affected the taste too much, and the crust held together. Key Lime Tart Recipe by Charlotte Rutledge 8 Reviews 4.8 out of 5 stars Key lime pie’s more elegant cousin Key lime tart is ready to claim its rightful place in the dessert world. The recipe says it has to sit for eight hours to set, but it didn’t need that long.Ī couple of hours later, I whipped some heavy cream and put blobs of it onto the pie, and then sprinkled some lime zest on top. So after all that was mixed, it was looking pretty good so I poured it into the crust and put it in the oven to bake for 15 minutes.Īfter I took it out, it was looking pretty good, the filling was shiny and the crust didn’t seem as crumbly. In a large bowl whisk together lime juice, condensed milk, yolks, and tequila until just combined well. So one swiss army knife lesson later I was able to somehow kinda get the can open and I poured it into a bowl along with the juice and egg yolks. Squeeze enough juice from limes to measure 1/2 cup. So I was opening the milk with a can opener, which is PRETTY HECKIN DIFFICULT WHEN YOU’RE LEFT HANDED and then I heard this loud cracking noise and it just kinda stopped working. So I may or may not have used bottled lime juice.Īfter that mini-fiasco I thought, “Whew that was a lot of work! At least the hardest part is over now! All I have to do is mix the sweetened condensed milk and egg yolks!” BOY OH BOY WAS I WRONG. Meanwhile, I juiced some key limes, but they were really Really REALLY tiny, and at first I was like, “Aww these little mini baby limes are so cute!” and then I was like, “Oh wait I have to get 1/2 cup of juice out of these tiny little limes.” I grabbed my knife and after a good 10 minutes of lime juicing, I only had a quarter cup of juice. Stir over medium-high heat until mixture comes to boil. Add sugar, honey, and five-spice powder, if desired. Very strange.Īs I pressed it into the pie plate, I was a little nervous that it wasn’t going to hold and it would just be a bowl of crumbs, but I put it in the oven anyway. Whisk 1/4 cup water and cornstarch in heavy large saucepan to blend. Meanwhile, I melted some butter to hold the crust together.Īfter the butter was melted and the crumbs were crumby (but not crummy) I mixed them all together with a fork, and for some reason the smell reminded me of english muffins, which is really weird because it didn’t even taste like english muffins but still. I ground up the graham crackers in the food processor, but once I poured them into the bowl, realized the crumbs were a little too big, so I put them back in for a little bit more and then it seemed fine. Press mixture onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. So, my mom made a quiche, and she had four egg yolks left over, so I decided to make a key lime pie with the yolks! I used a recipe from Epicurious, but since this is just me testing out the recipe I haven’t included exact measurements, but here is the link to the recipe I used: įirst, I gathered all my ingredients, I thought there weren’t that many, which would make it easier, but I don’t know how it will taste without that much stuff. Blend all ingredients in processor until small clumps form. Looking for more margaritas? Try this easy blackberry variation or a mezcal version with Earl Grey tea. Raise speed to high mix until thick, about 3 minutes. Add condensed milk in a slow, steady stream, mixing constantly. Mix on high speed until very thick, about 5 minutes. The cordial will last only a few days in the fridge so you’ll want to get a few servings of this rich and delicious mixed drink in while you can! (The cordial, which tastes a bit like Key lime pie, is also quite tasty mixed with seltzer for a nonalcoholic drink.) - Al Sotack Put egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. It’s easy to whip up at home as long as you have a blender, some fresh avocado, sugar, water, and lime. While classic margaritas rely on an orange liqueur or cordial as their principal sweetener, Soto lets lime stand as the solo citrus in his version, shining in a shockingly delicious avocado cordial. Soto is a keen student of cocktail history and is quick to point out that in his experience, the margarita is mostly an American phenomenon-and one that in Mexico is rooted in tourism-so it’s fitting that his bright (and green!) margarita riff is a New York City native. Bartender Carlos Soto has worked at notable bars in the UK, Mexico, and Canada, but his Avocado Margarita was born on the streets of NYC’s Lower East Side.
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