Key Lime Cream Torte Recipes

KEY LIME TART

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

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.

KEY LIME TORTE

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.

LIME CREAM TORTE

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.

KEY LIME AND RASPBERRY PIES IN JARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a small pie pan with parchment paper.
• Pulse graham crackers and 2 tablespoons white sugar in a food processor until fine crumbs form; add melted butter and pulse until combined.
• Spoon 2 tablespoons of the graham cracker crumbles into each of the 6 half pint jars; gently press crumbles into the bottom. Place the jars onto a large, rimmed baking sheet. Press the remaining graham mixture into the bottom of the prepared pie pan.
• Bake jars and pie pan in the preheated oven until the graham cracker mixture is golden brown, 12 to 15 minutes. Remove from oven and place on a wire rack to cool.
• Reduce oven temperature to 350 degrees F (175 degrees C).
• Whisk condensed milk and egg yolks together in a large bowl until smooth; add lime juice and 1 1/2 teaspoons lime zest and whisk until combined. Pour lime mixture into cooled jars.
• Bake jars until lime mixture has just set, 10 to 12 minutes. Transfer to wire rack and let cool. Refrigerate jars until ready to assemble.
• Beat heavy cream and 1 teaspoon white sugar with an electric mixer in a bowl until the whipped cream forms stiff peaks.
• Top jars with fresh raspberries, whipped cream, and remaining graham cracker crust and lime zest.

ISLAND KEY LIME TORTE

Steps:

• 1. Whip cream in mixing bowl until firm peaks form. Mix the condensed milk, lemon juice, lime juice and lime zest in medium bowl. Fold in 2 cups of the whipped cream. Reserve remaining whipped cream for the assembly.
• 2. Cream butter and powdered sugar in mixing bowl until light and fluffy. Add flour and cornmeal and mix well. Stir in macadamia nuts and 1/2 cup coconut. Divide dough into halves and press each half into an 8 inch circle on ungreased baking sheet. Bake at 325 for 20 minutes. Cool on baking sheets for 10 minutes. Remove to a wire rack to cool completely.
• 3. Put one cooled shortbread round on a serving plate. Spread gently with half the lemon curd. Top with half the Key lime filling. Spread the remaining lemon curd on the second shortbread round and place on the first. Spread with remaining Key lime filling.
• 4. Spread the reserved whipped cream over the top and sprinkle with lime zest and toasted coconut. Chill, covered, for several hours before serving. Garnish with lime slices. Serves 12 Big Taste of Little Rock

20 BEST KEY LIME DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Key lime dessert in 30 minutes or less!

KEY LIME CREAM TORTE

Steps:

• Heat oven to 350°F. Grease and flour two 9- or 8-inch round cake pans. In large bowl, combine all cake ingredients at low speed until moistened beat 2 minutes at high speed. Pour batter into greased and floured pans.Bake at 350°F. Bake 9-inch pans 30 to 40 minutes, bake 8-inch pans 35 to 45 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes remove from pans. Cool completely.In small bowl, combine sweetened condensed milk and 1/2 cup lime juice mix well. In large bowl, beat whipping cream until stiff peaks form. Reserve 1 cup of whipped cream. Fold condensed milk mixture into remaining whipped cream just until blended.To assemble cake, slice each cake layer in half horizontally to make 4 layers. Place 1 cake layer cut side up on serving plate spread with 1/3 of whipped cream filling. Repeat with second and third cake layers. Top with remaining cake layer. Pipe in decorative pattern or spread reserved whipped cream over top of torte. Refrigerate 2 to 3 hours before serving. Garnish with lime slices. Store in refrigerator.HIGH ALTITUDE - Above 3,500 feet: Add 1/3 cup flour to dry cake mix. Bake at 350°F. for 25 to 35 minutes.Nutrition Per Serving: Calories 510 Protein 7g Carbohydrate 56g Fat 29g Sodium 430mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

NO BAKE LIME MOUSSE TORTE

Steps:

• Combine cookie crumbs and sugar in a large bowl. Pour in melted butter, and mix thoroughly. Press into the bottom and one inch up the sides of a 10-inch springform pan.
• Sprinkle the gelatin over the lime juice in a small bowl, and set aside to soften. Bring 1/2 cup of whipping cream to a simmer in a heavy pan. Remove from heat, and pour over the chopped white chocolate. Let soften for two minutes, then whisk until smooth. Mix the gelatin into the warmed chocolate until melted; set aside to cool to room temperature. Beat remaining 2 cups of cream to stiff peaks in a large bowl, and set aside.
• Beat the cream cheese with the sugar with an electric mixer until well blended. Slowly blend white chocolate mixture into cream cheese, then mix in lime zest. Fold the whipped cream into the cream cheese mixture, and pour into prepared crust. Cover pan with plastic wrap, and refrigerate overnight.

LIME CREAM TORTE

Steps:

• Grease two 9-inch round cake pans, line with waxed paper and grease waxed paper.
• In a mixing bowl, cream the butter and sugar.
• Add the flour, lime juice, 1/2 cup water and the eggs.
• Beat on high 2 minutes.
• Add the remaining 1/2 cup water along with the rest of the cake ingredients.
• Spoon into pans and bake at 375°F for approximately 30 minutes, until a toothpick comes out clean.
• Cool in pans 15 minutes.
• Invert on cooling racks, carefully remove waxed paper and cool completely.
• Slice each round horizontally to make 4 layers.
• Make filling: in a small bowl combine sweetened condensed milk and lime juice, mixing well.
• In a large mixing bowl, whip cream till stiff peaks form.
• Reserve 1 cup whipped cream.
• Fold lime juice mixture into whipped cream just until blended.
• Assemble cake: place the first layer cut side up on plate, top with 1/3 of filling.
• Repeat with remaining layers, the last layer should be cut side down.
• Use reserved whipped cream to decorate top layer.
• Refrigerate 2-3 hours before serving.
• Garnish with lime slices.
• Note: I use 4 large limes for this recipe.