WHAT'S FOR LUNCH: Bluefin's Southwestern Lime Tart - Tucson News Now

WHAT'S FOR LUNCH: Bluefin's Southwestern Lime Tart

Posted: Updated:
  • What's Cooking NowMore>>

  • Favorite Recipe Collections

    Favorite Recipe Collections

    Check here for the full archive of recipe collections.
    Check here for the full archive of recipe collections.
  • Savory pies

    Savory pies

    Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
    Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
  • Graham cracker classics

    Graham cracker classics

    Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.


 
                                                                What's For Lunch

Chef Marianne McNamee

Bluefin

www.bluefintucson.com

Southwestern Lime Tart


Makes 1 11-inch tart or 10-12 tartlets
 
2 cups graham cracker crumbs
1 cup toasted pine nuts, coarsely ground
1 teaspoon cinnamon
2/3 cup unsalted butter, melted
 
Filling:
 
6 egg yolks
2 cans sweetened condensed milk
1 1/4 cups Key Lime or Mexican lime juice
4 teaspoons grated lime zest
 
Combine crumbs, nuts, cinnamon, and butter in small bowl. Press into bottom and sides of tart pan or little tartlet pans. Bake for 5 minutes at 300 degrees. Remove and allow to cool.
 
Filling: Combine egg yolks and condensed milk in mixing bowl and whisk until well combined. Gradually beat in  juice and zest. Pour into crust and bake for 6 to 8 minutes or until filling is just set. Remove from oven and cool. Serve with whipped cream and berries.

Powered by WorldNow