Thai Lime Tart Recipe
Graham Cracker Crust – Whipped Cream – Crème Anglaise
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Ingredients
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Crust
Filling
Crème Anglaise
Whipped Cream
Method
Crust
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan. Bake for 8-10 minutes until lightly golden. Remove from oven and let cool.
Filling
- 2
Prepare the Filling
In a mixing bowl, whisk together the eggs, sweetened condensed milk, fresh lime juice, and lime zest until smooth. Pour the filling into the cooled crust.
Bake
- 3
Bake the Tart
Bake the tart in the preheated oven for 20-25 minutes, or until the filling is set. Remove from the oven and let cool to room temperature before refrigerating for at least 2 hours.
Crème Anglaise
- 4
Prepare the Crème Anglaise
In a saucepan, heat the heavy cream and vanilla over medium heat until just simmering. In a separate bowl, whisk together the egg yolks and granulated sugar until pale. Gradually add the hot cream to the egg mixture, whisking continuously. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens slightly. Strain through a fine-mesh sieve and cool.
Whipped Cream
- 5
Whip the Cream
In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip until soft peaks form.
Serve
- 6
Assemble and Serve
Slice the chilled lime tart and serve with a drizzle of crème anglaise and a dollop of whipped cream on top.