Creamy Baked Lime Tart with Almond Crust
This creamy baked lime tart features a crunchy almond crust that perfectly complements the tangy-sweet lime filling. Topped with a luscious layer of whipped cream, it's a delightful balance of flavors and textures.
Instructions
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1
Preheat the oven to 325°F. In a small bowl, combine the graham cracker crumbs, melted butter, ground almonds, and 3 tablespoons of sugar. Press the mixture into a greased 9-inch tart pan, starting at the bottom and going up the sides. Bake for 15-18 minutes, until the edges are lightly browned.
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2
In a large bowl, whisk together the egg yolks, sweetened condensed milk, lime juice, and 2 teaspoons of lime zest. Pour the filling over the pre-baked crust and bake for 12-14 minutes, until the center is almost set. Allow the tart to cool completely on a wire rack, then refrigerate for at least 2 hours.
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3
In a large bowl, beat the heavy whipping cream until it begins to thicken. Add 1 tablespoon of sugar and continue beating until stiff peaks form. Gently fold in the sour cream and 1 teaspoon of grated lime zest. Spread the whipped cream topping over the chilled tart, leaving a little room around the rim to see the filling and tart shell. Garnish the tart with fresh raspberries and lime wedges.
Nutrition Information
Per serving (based on 8 servings)
Nutrition information is automatically calculated and should be considered an estimate.
