![]() This Mango Key Lime Tart is light and refreshing and so perfect for these rapidly approaching hot nights. If not, you can gently tap the top of the border’s edge to help it along.ĭecorate with whipped cream and dessert is served! This southern specialty is transformed into lovely dessert with chilled creamy cheesecake layer. An easy trick is to place the pan on top of a tall can or container and the border will just fall off. Key Lime Cheesecake Tart Best recipe ever. Into the oven it goes! After cooling and chilling, remove the tart’s border. See how smooth the filling is? That’s because we got rid of the pulp! Make the Mango Key Lime filling and pour it into the crust. ![]() Then, puree the mangoes and push it through a sieve to get rid of the pulp. This will ensure the crust will withstand the slicing process. You want to apply as much pressure as you can so that the crumbs become tight and compact. ![]() 3 Press crumbs firmly into a 9-inch round tart pan. 2 Mix well until crumbs have consistency of wet sand. Anyway, press the crust into the tart pan using either your palm or the bottom of a glass dish. 1 In a bowl combine crushed vanilla wafer cookie crumbs, melted butter, and sugar. In retrospect, I think a touch of ginger would have enhanced it a little more. Dream Whip, heavy cream, lime zest and toasted coconut for garnishing. The filling is made with condensed milk, lime pie filling, whipped topping, one packet dry whipped topping mix i.e. With three ingredients – graham crackers, butter, and sugar, the crust couldn’t get any easier. Ingredients you'll need to make homemade Key Lime Tart: Crust is made with vanilla wafer crumbs, shredded coconut, almonds, sugar and melted butter. You begin by making a traditional graham cracker crust. Or, just because you have a surplus of mangoes like I did. The two work together seamlessly to create a tart and refreshing dessert, perfect for your summer BBQ’s, potlucks, and get-togethers. ![]() The mangoes add a wonderful sweetness to the conventional key lime pie filling recipe. I can save the process of making a traditional pie crust for the fall and holidays :D For spring and summer, tarts are the way to go! I love to make tarts because they give a touch of elegance and you’re pretty much guaranteed a lovely border. I LOVE juicy mangoes and I can eat them as-is, but I wanted challenge myself a little bit and make a mango dessert that didn’t include berries, for a change :)Īfter some research, I came up with this Mango Key Lime Tart. Remember that surplus of fruits I was talking about? The one that led to my Strawberry & Avocado Summer Fruit Salad? Well, I had even more mangoes to use up. ![]()
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