Ginger Lime Tart Recipes
GINGER LIME TART
The refreshing flavors of lime and ginger make this tart a delicious change from the norm.
Provided by ChefJackie
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Zest 1 lime, then juice all 4 limes. Combine lime zest, juice, cream, sugar, eggs, egg yolks, and ginger in a large bowl. Whisk until well combined and pour into the prepared crust.
- Bake in the preheated oven until set, about 45 minutes. Let cool slightly.
- Meanwhile, heat lime marmalade over low heat until melted. Remove from heat and cool slightly, about 5 minutes. Pour lime marmalade over the warm tart and spread out evenly. Allow to cool completely before slicing and serving.
Nutrition Facts : Calories 371.8 calories, Carbohydrate 41.8 g, Cholesterol 158.5 mg, Fat 21.6 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 9.7 g, Sodium 158.8 mg, Sugar 22.9 g
BEST LIME TART
This treat is the perfect balance between tart and sweet, and the almonds in the crust are just wonderful. This is one of my husband's favorite desserts. Enjoy! -Charis O'Connell, Mohnton, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter, almonds and sugar. Press onto the bottom and up the sides of a greased 9-in. tart pan. Bake until edges are lightly browned, 15-18 minutes., In a large bowl, whisk egg yolks, milk, lime juice and zest. Pour over crust. Bake until center is almost set, 12-14 minutes. Cool on a wire rack. Refrigerate at least 2 hours., In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold in sour cream and grated lime zest. Spread over tart. Garnish with raspberries and lime wedges.
Nutrition Facts : Calories 288 calories, Fat 16g fat (9g saturated fat), Cholesterol 112mg cholesterol, Sodium 138mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
HOMEMADE GINGER BEER
Provided by Andrea Albin
Categories Ginger Cocktail Party Backyard BBQ Poker/Game Night Chill Lemon Juice Gourmet Drink
Yield Makes about 2 quarts
Number Of Ingredients 7
Steps:
- Grate enough ginger using Microplane to measure 3 1/2 tablespoons, then put in a fine-mesh sieve set over a bowl to collect juice, pressing on solids and then discarding.
- Place funnel in neck of bottle and pour in 3 tablespoons ginger juice (reserve any remaining for another use). Add sugar, lemon juice, yeast, and a pinch of salt.
- Fill bottle with water, leaving about 1 1/2 inches of space at top. Remove funnel and screw cap on tightly. Gently shake bottle to dissolve sugar.
- Let stand at room temperature until plastic feels hard and no longer indents when squeezed, 24 to 36 hours.
- Chill ginger beer until very cold.
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- Make the pastry. In a large mixing bowl, rub the flour, ginger, salt and butter together with your fingertips, until it resembles fine breadcrumbs. Using a table knife, mix in the icing sugar. Add the egg yolks and 1 tablespoon of water, then use your hands to gather the dough into a ball. Flatten slightly, wrap in cling film and chill for 15 minutes.
- Meanwhile make the custard filling. Heat the cream and milk together in a medium pan over a medium heat to just below boiling point. In a medium mixing bowl, whisk together the eggs, yolk and sugar until combined. Gradually pour the hot milk mixture into the eggs, whisking continuously. Add the mango purée and lime juice and strain through a sieve into a large measuring jug. Stir in the lime zest and set aside.
- Turn out the pastry onto a work surface lightly dusted with icing sugar. Divide it into 6 equal pieces and roll each into a disc about 4mm thick. Line the tart tins with pastry, pressing the dough up the sides of each tin and trimming the tops level. Prick the base of each tart with a fork and place in the freezer for 15 minutes.
- Meanwhile make the honeycomb. Gently heat the sugar, ginger and syrup in a small pan over a very low heat until the sugar has dissolved, then simmer over a medium heat for about 4–5 minutes, until the mixture reaches 145°C/293°F on a sugar thermometer. Remove from the heat and stir in the bicarbonate of soda (take care – as the mixture will foam up), then immediately pour into the lined loaf tin. Leave to set for 30 minutes.
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