Tarta de limon y macadamia (Key lime macadamia tart)

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The first dessert I ever made was of course incredibly simple since I was probably around 10 years old. Is a very popular lime charlotte or “carlota de limon” that uses limes (which I got from the tree in my house), condensed milk and maria cookies.

I had been craving this dessert for a few weeks but I wanted to do a grown up version of it. I thought I could use some of the same ingredients and make a tart, then I found a recipe for a macadamia key lime tart which I thought sounded pretty good so I gave it a try.

I love key limes and use them a lot. Whether on a pico de gallo, to finish up a soup, a marinade or a dessert I pretty much always have them on hand. The surprise in this recipe was the crust, I really thought the use of macadamia was not going to make a huge different since is a nut without a lot of flavor but it really came together nicely adding both texture and flavor. Then I also used Maria cookies which are like the graham cracker cookie in Mexico, slighltly sweet and crunchy they were perfect for this dessert. I will definitely use this crust again with some other yummy fillings : )

Ok, so you will need:

  • 1 1/2 package Maria cookies, crushed (about 2 cups) *they are pretty easy to find in Texas, you could replace for graham
  • 1/2 cup macadamia nuts, finely chopped
  • 1/4 cup sugar if using graham crackers
  • 7 tablespoons butter, melted
  • 6 large eggs
  • 1 1/2 tablespoons grated lime rind
  • 3/4 cup fresh lime juice (about 12 limes) *I like my lime desserts on the tangy side, use less if you want and taste
  • 1 cup sugar
  • 4 tablespoons butter or margarine

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Stir crushed cookies and macadamia (I crushed both in a blender) and pour over them the melted butter and mix. You are looking for a sand like texture that stays together if you press it, not a dough like or nothing heavy. Firmly press crumb mixture evenly on bottom and up sides of a 12-inch tart pan.

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Bake crust at 350° for 7 to 8 minutes. Let it cool

Whisk together eggs, grated lime rind, fresh lime juice and sugar in a non-aluminum saucepan over low heat. Cook this mixture whisking constantly, 8 minutes or until lime mixture is thickened and bubbly. Please dont forget to keep whisking or it will turn into scrambled eggs. For a while you may feel that the mixture is not really thickening but believe eventually it will and it will change in texture in a few seconds. Then add the butter let it melt and keep whisking until is all incorporated. Let it cool. As I said I like citrus desserts on the citrusy side, so if you’re not sure add just 1/2 cup of fresh juice and adjust accordingly.

Pour filling into prepared crust; cover and chill 4 hours or overnight. Remove sides of tart pan and garnish with more lime rind if desired.

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buen provecho : )

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