Tested till perfect Frozen Lime Mousse Tart

Frozen Lime Mousse Tart

Guests at Prospect Plantation in Ocho Rios stay in luxury oceanfront villas. Sonia Pink, the cook at Somewhere Villa, is revered for her frozen lime mousse pie.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2001

Recipe5 out of 5 based on 1 ratings.
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  • Portion size 6 to 8


  • 1/2 cup 1/2cupsoftened butter
  • 1/4 cup 1/4cupgranulated sugar
  • 1 cup 1cupall-purpose flour


  • 2/3 cup 2/3cuplime juice
  • 1/4 cup 1/4cupgranulated sugar
  • 2 tsp 2tspunflavoured gelatin
  • 1 can (300 ml) 1can (300 ml)sweetened condensed milk
  • 2 drops 2dropsgreen food colouring
  • 1 tbsp 1tbspgrated lime rind
  • 1-1/2 cups 1-1/2cupswhipping cream
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In bowl, beat butter with sugar until fluffy; stir in flour in 3 additions. Press onto bottom and up side of 9-inch (23 cm) round tart pan. Prick a few times with fork. Bake in centre of 350°F (180°C) oven for 25 minutes or until lightly browned. Let cool on rack.

Filling: Meanwhile, in saucepan, mix lime juice and sugar. Sprinkle with gelatin; let stand for 1 minute. Heat over medium heat, stirring, for 3 minutes or until dissolved. Whisk in condensed milk, colouring and lime rind; cover and refrigerate for 15 minutes or until slightly thickened.

Whip 1 cup (250 mL) of the cream; fold into lime mixture. Pour into crust. Freeze for 6 hours or until firm. (Make-ahead: Cover and freeze for up to 1 week.) Whip remaining cream; pipe around edge.

Nutritional Information Per each of 8 servings: about

cal 518 pro 7g total fat 32g sat. fat 20g
carb 54g fibre 1g chol 105mg sodium 197mg

% RDI:

calcium 16 iron 6 vit A 32 vit C 12
folate 12
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