Ginger and Lime Tart
I am not a dessert person, don't get me wrong I love eating them, but I don't like fiddling for hours preparing a sweet treat. The Ginger and Lime Tart from Catherine Kluger is perfect, it is a cinch to make, looks good and tastes great. It is the best tart Tart, I came across until now.
For 4-6:
15 ginger biscuits
40 gr butter
4 limes, zest and juice
400 gr condensed milk
4 egg yolks
• Preheat the oven to 160°C.
• In a mixer reduce the biscuits to crumbs. Put the crumbs into a bowl, add the melted butter, combine well.
• Spread the crumb mixture on the bottom of 1 tart pan or 4 tartelette pans. Don't forget to build an edge.
• Bake in the oven for 15-20 minutes.
• Meanwhile prepare the filling. Press the limes, you need 150 ml lime juice. Beat the egg yolks and the lime zest, until it whitens a little bit. Add the condensed milk and the lime juice. Beat the mixture again.
• Pour the filling into the tart pan or tartelette pans. Bake in the oven for 15 minutes.
• Let the tart cool down a little bit, then put it in the fridge for at least 3 hours before serving. You can prepare this dessert a day in advance, perfect for a dinner party.