Island Key Lime Torte Recipes

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KEY LIME TART



Key Lime Tart image

Equal parts creamy and tart, this spin on the classic Key lime pie works just as well with traditional limes as it does with the smaller, sweeter variety.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h

Number Of Ingredients 8

9 to 10 graham crackers (each 2 1/2 by 5 inches)
2 tablespoons plus 1/2 cup sugar
4 tablespoons unsalted butter, melted
1 can (14 ounces) sweetened condensed milk
3/4 cup fresh lime juice (from 4 to 6 limes), or fresh or bottled key-lime juice
4 large egg yolks
Pinch salt
Slivered lime zest, for garnish (optional)

Steps:

  • Preheat oven to 350 degrees. Process graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form; add butter. Process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom; pat into bottom and up sides. Place pan on a baking sheet, and bake until crust is fragrant and slightly colored, about 10 minutes.
  • Meanwhile, in a medium bowl, combine condensed milk, lime juice, egg yolks, remaining 1/2 cup sugar, and salt; whisk until smooth. Pour mixture into crust (warm or cool is fine), leaving 1/8 inch at the top; return to oven. Bake until filling is set around edge but still slightly loose in center, 20 to 25 minutes.
  • Cool completely at room temperature; then refrigerate until chilled, at least 2 hours. Serve, garnished with zest, if desired.

KEY LIME TORTE



Key Lime Torte image

The baked torte must be rolled while it is still hot so make sure you have everything ready before you begin baking. Also, the baked torte is extremely delicate and breaks apart easy so be gentle with the final steps. Prep time listed includes 4 hours required for the torte to cool and set up.

Provided by Martha

Time 4h30m

Number Of Ingredients 5

2 tablespoons melted butter to grease a standard-size half sheet pan (12½ x 17½ inches)
2¼ cups granulated sugar, divided
7 large eggs or 6 jumbo
1/3 cup Key lime juice (about 8 Key limes)
1 tablespoon plus 1 teaspoon lime zest

Steps:

  • Preheat oven to 425 degrees.
  • Line a sheet pan with a sheet of parchment or wax paper. With a brush, cover the paper and sides of pan with the melted butter. Make sure every surface is coated in butter.
  • In the bowl of a stand mixer with the paddle attachment, beat 1½ cups sugar and eggs for at least five minutes until light and fluffy. Add in Key lime juice and zest and stir.
  • Pour batter into prepared pan and bake uncovered for 12-15 minutes. The top will get brown and golden and bubble up in places. This is what you want. The browned top gets rolled into the center so imperfections are not seen.
  • While pan is in oven, lay a clean dish cloth on your counter with the short end facing you. The dish cloth should be a little larger than the pan you baked the torte in.
  • Take the remaining ¾ cup of sugar and sprinkle it over the dish cloth spreading it a little beyond the size of your sheet pan.
  • When the torte comes out of the oven, take a wet knife and run it quickly along all four sides (see photo just above) to loosen the torte. Keep wetting the knife as you go.
  • Then quickly invert the whole pan over the sugar lined dish cloth, again so the short side of the pan is towards you. Lift the pan off then carefully peel off the parchment paper and discard.
  • Again, working quickly, start rolling the torte away from you, using the towel to push the roll forward until it is completely rolled (like you would roll sushi).
  • Then seal the rolled torte in the same dish cloth rolling it backwards gently then folding in the sides so that the torte is sealed in the dish cloth.
  • Lift the cloth-encased torte onto a platter and refrigerate for three to four hours until set. As it sits in the refrigerator, the center of the tort will get a little creamy.
  • After three to four hours (we gave it four), gently unroll out of the towel onto a cutting board and with a sharp knife, make slices on the bias and present one slice per person on dessert dishes.
  • Use a spatula to lift each slice, they are very delicate. Garnish with lime zest if you wish.

KEY LIME TORTE



Key Lime Torte image

This torte is a fresh, light and fancy (but not difficult) dessert, it's packed full of lime flavor with a lovely light graham cracker crust garnished with pillows of fresh whipped cream, and fresh lime zest.

Provided by Kathleen | The Fresh Cooky

Categories     Sweets

Time 6h50m

Number Of Ingredients 12

2 cups crushed graham crackers* (about 1 ½ packages, 2 pkgs for thicker crust or if you are using 10")
¼ cup sugar (less if desired)
8 TBL (1 stick butter, melted)
3 large eggs (separated (save both whites and yolks))
1 (14 oz can sweetened condensed milk
½ cup fresh Key lime juice (Persian Limes may be substituted)
1 Tablespoon fresh lemon juice
1 Tablespoon lime zest
2 Tablespoons sugar
1 cup whipping cream
1-2 Tablespoons powdered sugar
½ teaspoon vanilla

Steps:

  • Place graham crackers crushed loosely with hand into bowl of food processor and pulse until crushed. Or place in gallon sized ziplock bag and using rolling pin, smash grahams, then roll until all grahams resemble fine crumbs. Add sugar and melted butter, pulse until combined.
  • Press into bottom of 9 or 10" springform pan, evenly and firmly. Refrigerate for 1 hour.
  • In medium sized bowl, whisk egg yolks until slightly lighter in color. Add condensed milk, lime juice, lemon juice and lime zest. Whisk until smooth
  • In separate bowl, pour in reserved egg whites, using whisk or beater attachment beat until frothy. Add sugar to egg whites and whip until stiff peaks form. Egg whites will increase in size, and get stiff and glossy. Fold whipped egg whites into the egg and milk mixture, gently until combined. Spread evenly on cooled prepared crust.
  • Bake at 325° for 15-20 minutes or until set and lightly browned. May crack as it cools. Cool on a wire rack, cover and chill for a minimum of 4 hours, 8 hours or more preferred.
  • Serving: Beat whipping cream at high speed until slightly thickened, then add powdered sugar and vanilla beating until soft peaks form.
  • Remove collar from torte (gently run a nice around the edge to lose from collar) and slice into desired sized slices. Garnish with a dollop or two of whipped cream, a sprinkle of lime zest and a wedge of lime if desired.
  • If you'd prefer to pipe the whipped cream, scoop desired amount into sandwich baggie and snip off a corner about ¾ of an inch up, Squeeze onto torte, serve immediately. Refrigerate any leftovers.

Nutrition Facts : ServingSize 1 ounces, Calories 188 kcal, Carbohydrate 22 g, Protein 3 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 70 mg, Sodium 92 mg, Fiber 1 g, Sugar 14 g, UnsaturatedFat 4 g

LIME CREAM TORTE



Lime Cream Torte image

This impressive-looking dessert is surprisingly simple to prepare. Light and refreshing, it's a super make-ahead treat- the flavor gets getter as it sits in the refrigerator. I've had many requests for the recipe.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 10-14 servings.

Number Of Ingredients 10

1 package butter recipe golden cake mix (regular size)
3 eggs
1/2 cup butter, softened
7 tablespoons water
3 tablespoons lime juice
FILLING:
1 can (14 ounces) sweetened condensed milk
1/2 cup lime juice
2 cups heavy whipping cream, whipped
Lime slices, optional

Steps:

  • In a large bowl, combine the cake mix, eggs, butter, water and lime juice; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into two greased and floured 9-in. round baking pans. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , In a large bowl, combine milk and lime juice. Fold in whipped cream. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with 1-1/4 cups filling. Repeat layers twice. Top with the remaining cake layer. Frost the top of cake with remaining filling., Refrigerate for at least 1 hour. Serve with lime slices if desired.

Nutrition Facts : Calories 404 calories, Fat 20g fat (11g saturated fat), Cholesterol 99mg cholesterol, Sodium 367mg sodium, Carbohydrate 53g carbohydrate (40g sugars, Fiber 0 fiber), Protein 6g protein.

FROZEN KEY LIME TORTE



Frozen Key Lime Torte image

Scoops of frozen sherbet, sorbet, and yogurt, a crunchy graham-cracker crust, and a touch of fresh lime juice are what make this sweet-tart dessert a winner.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h30m

Yield 10

Number Of Ingredients 8

1 pint (2 cups) lime sherbet
1 pint (2 cups) lemon sorbet
1 pint (2 cups) vanilla frozen yogurt
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
1/4 cup butter or margarine, melted
1 tablespoon Key lime juice
1/4 cup coconut, toasted*

Steps:

  • Place sherbet, sorbet and frozen yogurt in refrigerator to soften while preparing crust.
  • In small bowl, mix graham cracker crumbs, sugar and butter. Press mixture in bottom of 9-inch springform pan. Freeze 15 minutes.
  • Spoon or scoop softened sherbet, sorbet and frozen yogurt into large bowl. Add lime juice; stir gently to mix. Spoon mixture over crust in pan, spreading evenly. Sprinkle with coconut; lightly press into sherbet mixture. Freeze until firm before serving, at least 4 hours.
  • To serve, let stand at room temperature for 15 minutes. Cut into wedges.

Nutrition Facts : Calories 260, Carbohydrate 44 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 35 g, TransFat 1/2 g

KEY LIME TORTE WITH PINEAPPLE-RICOTTA FILLING RECIPE - (4.3/5)



Key Lime Torte with Pineapple-Ricotta Filling Recipe - (4.3/5) image

Provided by carvalhohm2

Number Of Ingredients 10

Pillsbury® Baking Spray with Flour
1 (8-ounce) can crushed pineapple in juice
1/2 to 3/4 cups water
1 package Pillsbury® Moist Supreme® Key Lime Flavored Premium Cake Mix
1/3 cup Crisco® Pure Vegetable Oil
3 large eggs
1 (15-ounce) container ricotta cheese
1 cup Pillsbury® Creamy Supreme® Key Lime Flavored Frosting, divided
Frozen whipped topping, thawed (optional)
Fresh lime slices (optional)

Steps:

  • Heath oven to 350°F. Coat 2 (8-inch) round baking pans with baking spray with flour. Drain pineapple, reserving liquid. Add water to pineapple juice to measure a total of 1 cup. Prepare cake mix according to package directions using pineapple juice mixture, oil and eggs. Divide evenly into prepared pans. Bake 34 to 38 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes. Remove from pans to wire rack to cool completely. Beat ricotta cheese, frosting and reserved pineapple in medium bowl with electric mixer on medium speed until blended. Level cake layers by removing rounded tops with serrated knife. Split both each cake layer horizontally to create 4 thin layers. Place 1 layer on serving plate. Spread with 1/4 of filling mixture to within 1/4-inch of edge. Repeat layers three times, ending with filling mixture on top of cake. Chill until ready to serve. Garnish with whipped topping and lime slices, if desired.

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