Photo: Sorin Gheorghita
Key Lime Custard Tart
8 ingredients
Serves 8.
openrecipes
Fully baking or partially baking a crust (also known as blind baking) before adding the filling can prevent a soggy crust. Use heavy-duty aluminum foil to line it, or fold regular aluminum foil to create a double thickness. For the weights, use small ceramic or metal weights, dried beans or rice. The crust may be cooled, covered and stored at room temperature or up to overnight.
Estimated Nutrition (whole recipe, rough)
746
Calories
20g
Protein
24g
Fat
112g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lime | juice of 1 lime (44ml) | 11 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 butter cookie dough disk (see related recipe at left), at cool room temperature
- 2 eggs
- 1 1/2 cups sugar
- 1 tsp. grated lime zest, preferably from Key limes
- 1/2 cup fresh lime juice, preferably from Key limes (7 or 8 limes)
- 1/4 cup all-purpose flour
- 1/4 cup heavy cream
- Whipped cream for serving (optional; see note above)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes