Frozen Lime Mousse Tart
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 518 |
| pro | 7 g |
| total fat | 32 g |
| sat. fat | 20 g |
| carb | 54 g |
| fibre | 1 g |
| chol | 105 mg |
| sodium | 197 mg |
| % RDI: | - |
| calcium | 16 |
| iron | 6 |
| vit A | 32 |
| vit C | 12 |
| folate | 12 |
- Portion size: 6 to 8
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.
Ingredients
- 1/2 cup 1/2cupsoftened butter
- 1/4 cup 1/4cupgranulated sugar
- 1 cup 1cupall-purpose flour Filling
- 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
Preparation
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.
Source : Canadian Living Magazine: March 2001
