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.
Servings: 6 to 8
Ingredients:
| 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% |
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1/2 cup (125 mL) butter, softened
1/4 cup (50 mL) granulated sugar
1 cup (250 mL) all-purpose flour
Filling:
2/3 cup (150 mL) lime juice
1/4 cup (50 mL) granulated sugar
2 tsp (10 mL) unflavoured gelatin
1 can (300 mL) sweetened condensed milk
2 drops green food colouring
1 tbsp (15 mL) grated lime rind
1-1/2 cups (375 mL) whipping 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
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