Key Lime 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.

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

FROZEN KEY LIME TORTE

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.

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

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.

KEY LIME MERINGUE TORTE

Steps:

• Set rack in bottom third of oven.
• Preheat the oven to 350F.
• Line the bottoms of two 8-X 2-inch round cake pans with wax paper and grease paper.
• Make the meringue cake: Sift together the flour, baking powder and salt.
• In a large bowl, using an electric mixer, cream the butter with ½ cup of the sugar until fluffy.
• Add the egg yolks and beat for 2 minutes.
• Stir together the milk and vanilla; beat the milk into the butter in two additions, alternating with the dry ingredients, until just incorporated.
• Scrape the batter into the prepared pans.
• In another large bowl, using clean beaters, beat the egg whites at medium speed until they hold stiff peaks.
• Gradually sprinkle in ¾ cup of the sugar and beat until the whites are glossy, 3-4 minutes.
• Gently spread the meringue over the cake batter in the pans; do not smooth the tops.
• Sprinkle the almonds, then the remaining 2 tsps sugar, on the meringue.
• Bake the cakes for 25 minutes, or until the meringue is puffed and lightly browned.
• Transfer the pans to racks and let the cakes cool completely; the tops will sink considerably.
• While the cakes bake, make the lime curd: Place the whole eggs and egg yolk in a heatproof bowl and whisk.
• In a medium saucepan, bring the lime juice, sugar, cornstarch and salt to a boil over medium heat, whisking.
• Gradually whisk the mixture into the eggs.
• Scrape the lime curd into the saucepan and cook over medium heat, stirring, until thick enough to coat the spoon, about 5 minutes; do not boil.
• Remove from heat and stir in butter.
• Strain the curd into a clean bowl.
• Let cool for 5 minutes, whisking occasionally.
• Press a piece of plastic wrap directly on the surface of the lime curd and refrigerate until chilled, atleast 2 hours or overnight.
• To assemble: Run a knife around the sides of the cake layers to loosen them from the pans.
• Carefully invert the layers onto baking sheets; remove wax paper.
• Invert one layer (meringue side up) onto a cake platter.
• Spread all the lime curd on top.
• Cover with the other cake layer (meringue side up).
• To serve: Slice gently with a serrated knife.
• The cake can be refrigerated for up to 1 day ahead.
• Loosely cover with plastic wrap.

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.