Recipes

Arcadia Farms' Key Lime Tart

Arcadia Farms' Key Lime Tart

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
Ingredients:
3 1/4 cups condensed milk
6 large yolks
1 cup of Nellie and Joes limejuice
1 TB of lime zest

Mix ingredients together and pour into desired pre baked crust
Bake for 8 to 10 minutes at 325 until the edges bubble

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)


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:

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.


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

Mix ingredients together
Press evenly into pie or tart pan.
Bake 7 minutes in a 375° F oven
Cool on rack before filling

KEEP PHOENIX NEW TIMES FREE... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Carol Blonder