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Yesterday we chatted with Laura Godfrey, pastry chef at Arcadia Farms. Laura delights in the mini desserts that are just the right size to finish off a celebration luncheon at Arcadia Farms. Today Laura shares the recipe for Arcadia Farms’ Key Lime Tart.follow the jump for recipe and crust suggestions Arcadia Farms Key Lime Tart
We’re $14,000 away from our End-of-Year campaign goal, with just a five days left! We’re ready to deliver — but we need the resources to do it right. If New Times matters to you, please contribute today to help us expand our current events coverage when it’s needed most. Mix ingredients together and pour into desired pre baked crust Note: Use regular limejuice if you cannot find Nellie and Joes (I have found it at Albertsons in the juice isle. Regular limejuice will be just a bit more lime tasting, make sure you use fresh squeezed if you go with the plain limejuice) Blind bake crust: Prick the bottom of the dough with a fork. Line the dough with a circle of parchment paper. Fill the parchment with dried beans or pie weights. Bake in 350 F oven until the edges are light brown and the dough beneath the parchment is firm. Remove the parchment and the pie weights and bake until done. Cool on rack before filling. Mix ingredients together
Ingredients:
3 1/4 cups condensed milk
6 large yolks
1 cup of Nellie and Joes limejuice
1 TB of lime zest
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Bake for 8 to 10 minutes at 325 until the edges bubble
Pie Crust suggestions from Chow Bella
We have a link for standard piecrust dough. Or try the graham cracker or gingersnap crust below. Follow the directions and then blind bake the crust:
Graham Cracker or Gingersnap Crust
1 and ½ cups graham crackers or gingersnap cookies, crush in a plastic bag with a rolling pin or in food processor
1/3 cup sugar
6 Tablespoons butter, melted
Press evenly into pie or tart pan.
Bake 7 minutes in a 375° F oven
Cool on rack before filling
