Creamy Two-Layer Tart
Portion size: 12
This recipe makes 12 servings
Everyone will be asking for the recipe for this creamy and refreshing dessert. For the most vibrant flavour, be sure to use fresh fruit, not packaged juice.
Ingredients
1/2 cup (125 mL) lemon juice, strained
3 eggs
1 can (300 mL) sweetened condensed milk
1 tsp (5 mL) vanilla
2 limes
8 oz (227 g) cream cheese, softened
2 tbsp (30 mL) granulated sugar
Coconut Graham Crust:
1 cup (250 mL) graham cracker crumbs
1/2 cup (125 mL) unsweetened desiccated coconut
3 tbsp (45 mL) unsalted butter, softened
2 tbsp (30 mL) granulated sugar1
pinch salt
Preparation
Coconut Graham Crust: In large bowl and using fingertips, crumble graham cracker crumbs, coconut, butter, sugar and salt. Press into parchment paper–lined 9-inch (2.5 L) springform pan.
Bake in 350°F (180°C) oven until golden brown, 10 to 12 minutes. Let cool completely. (Make-ahead: Cover and refrigerate for up to 48 hours.)
In large bowl, whisk together lemon juice, eggs, 2/3 cup of the condensed milk and half of the vanilla; pour over cooled crust. Bake in 350°F (180°C) oven until set, 20 to 25 minutes. Let cool completely.
Zest 1 of the limes to make 1 tbsp. Squeeze and strain both limes to make 1/3 cup juice.
In food processor, pulse cream cheese, remaining condensed milk and vanilla, lime zest, lime juice and sugar until smooth. Pour over baked layer. Refrigerate until set, about 8 hours. (Make-ahead: Cover loosely and refrigerate for up to 24 hours.)
Source : Canadian Living Magazine: April 2011
Nutritional Info
Per serving: about -
cal 296
pro 7 g
total fat 17 g
sat. fat 11 g
carb 30 g
fibre 1 g
chol 88 mg
sodium 162 mg
potassium 213 mg
% RDI: -
calcium i11
iron 6
vit A 15
vit C 13
folate 8
Portion size: 12
This recipe makes 12 servings
Everyone will be asking for the recipe for this creamy and refreshing dessert. For the most vibrant flavour, be sure to use fresh fruit, not packaged juice.
Ingredients
1/2 cup (125 mL) lemon juice, strained
3 eggs
1 can (300 mL) sweetened condensed milk
1 tsp (5 mL) vanilla
2 limes
8 oz (227 g) cream cheese, softened
2 tbsp (30 mL) granulated sugar
Coconut Graham Crust:
1 cup (250 mL) graham cracker crumbs
1/2 cup (125 mL) unsweetened desiccated coconut
3 tbsp (45 mL) unsalted butter, softened
2 tbsp (30 mL) granulated sugar1
pinch salt
Preparation
Coconut Graham Crust: In large bowl and using fingertips, crumble graham cracker crumbs, coconut, butter, sugar and salt. Press into parchment paper–lined 9-inch (2.5 L) springform pan.
Bake in 350°F (180°C) oven until golden brown, 10 to 12 minutes. Let cool completely. (Make-ahead: Cover and refrigerate for up to 48 hours.)
In large bowl, whisk together lemon juice, eggs, 2/3 cup of the condensed milk and half of the vanilla; pour over cooled crust. Bake in 350°F (180°C) oven until set, 20 to 25 minutes. Let cool completely.
Zest 1 of the limes to make 1 tbsp. Squeeze and strain both limes to make 1/3 cup juice.
In food processor, pulse cream cheese, remaining condensed milk and vanilla, lime zest, lime juice and sugar until smooth. Pour over baked layer. Refrigerate until set, about 8 hours. (Make-ahead: Cover loosely and refrigerate for up to 24 hours.)
Source : Canadian Living Magazine: April 2011
Nutritional Info
Per serving: about -
cal 296
pro 7 g
total fat 17 g
sat. fat 11 g
carb 30 g
fibre 1 g
chol 88 mg
sodium 162 mg
potassium 213 mg
% RDI: -
calcium i11
iron 6
vit A 15
vit C 13
folate 8