Sour Cream Lime Tart {Or Pie!}

If you want to add more lacto ovo vegetarian recipes to your recipe box, Sour Cream Lime Tart {Or Pie!} might be a recipe you should try. This recipe serves 8 and costs 89 cents per serving. One portion of this dish contains around 2g of protein, 27g of fat, and a total of 428 calories. It works best as a side dish, and is done in around 45 minutes. It is brought to you by Mels Kitchen Café. 12 people were impressed by this recipe. A mixture of lime juice, vanilla, powdered sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 8%. Users who liked this recipe also liked Rhubarb Streusel Tart With Brown Sugar – Sour Cream Ice Cream, Raspberry Sour Cream Tart, and Peach and Sour Cream Tart.

Servings: 8

 

Ingredients:

6 tablespoons butter, melted

3 tablespoons cornstarch

1 1/2 cups graham cracker crumbs

1 cup granulated sugar

1 cup heavy whipping cream

Fresh lime slices for garnish, optional

1/3 cup fresh lime juice (4-6 limes)

1 tablespoon finely grated lime peel

1/4 cup powdered sugar

1 cup sour cream, light or regular

1 1/2 teaspoons vanilla

Equipment:

oven

tart form

wire rack

sauce pan

whisk

bowl

frying pan

pot

Cooking instruction summary:

For the crust, preheat the oven to 350 degrees F. Combine all the ingredients until the crumbs are evenly moistened and press them into the bottom and up the sides of a 9-inch tart pan or pie plate. Bake the crust 10-12 minutes until lightly browned and fragrant (don't overbake or the crust will become crumbly). Cool completely on a wire rack while the filling is prepared.For the filling, mix the sugar and cornstarch together in a medium saucepan. Gradually whisk in the cream, lime juice, and lime peel. Stir in the butter pieces. Bring the mixture to a boil over medium heat, whisking constantly. Reduce the heat to a simmer and whisk constantly until the mixture is thick and bubbly, about the consistency of pudding, 5-7 minutes. Remove the pan from the heat and cool the mixture to room temperature, stirring occasionally to avoid a skin forming over the top. If you need to speed things up, fill a bowl with ice and water and place the bottom of the pot in the ice water (taking care not to let water spill into the pot) and stir until cooled. Fold the sour cream into the cooled lime mixture. Spread evenly in the cooled crust. For the topping, whip the cream, sugar and vanilla together until soft peaks form. Gently fold in the 1/4 cup sour cream. Spread over filling. Chill the tart/pie for at least 4 hours before serving and up to 24 hours. Serve with fresh lime slices, twisted, if desired.

 

Step by step:


1. For the crust, preheat the oven to 350 degrees F.

2. Combine all the ingredients until the crumbs are evenly moistened and press them into the bottom and up the sides of a 9-inch tart pan or pie plate.

3. Bake the crust 10-12 minutes until lightly browned and fragrant (don't overbake or the crust will become crumbly). Cool completely on a wire rack while the filling is prepared.For the filling, mix the sugar and cornstarch together in a medium saucepan. Gradually whisk in the cream, lime juice, and lime peel. Stir in the butter pieces. Bring the mixture to a boil over medium heat, whisking constantly. Reduce the heat to a simmer and whisk constantly until the mixture is thick and bubbly, about the consistency of pudding, 5-7 minutes.

4. Remove the pan from the heat and cool the mixture to room temperature, stirring occasionally to avoid a skin forming over the top. If you need to speed things up, fill a bowl with ice and water and place the bottom of the pot in the ice water (taking care not to let water spill into the pot) and stir until cooled. Fold the sour cream into the cooled lime mixture.

5. Spread evenly in the cooled crust. For the topping, whip the cream, sugar and vanilla together until soft peaks form. Gently fold in the 1/4 cup sour cream.

6. Spread over filling. Chill the tart/pie for at least 4 hours before serving and up to 24 hours.

7. Serve with fresh lime slices, twisted, if desired.


Nutrition Information:

Quickview
428k Calories
2g Protein
26g Total Fat
46g Carbs
0% Health Score
Limit These
Calories
428k
21%

Fat
26g
41%

  Saturated Fat
15g
99%

Carbohydrates
46g
15%

  Sugar
33g
37%

Cholesterol
78mg
26%

Sodium
213mg
9%

Alcohol
0.26g
1%

Get Enough Of These
Protein
2g
5%

Vitamin A
884IU
18%

Phosphorus
87mg
9%

Vitamin B2
0.13mg
8%

Calcium
68mg
7%

Vitamin C
3mg
5%

Vitamin E
0.71mg
5%

Iron
0.76mg
4%

Magnesium
15mg
4%

Vitamin B1
0.06mg
4%

Zinc
0.51mg
3%

Vitamin B3
0.66mg
3%

Vitamin D
0.48µg
3%

Potassium
108mg
3%

Folate
11µg
3%

Fiber
0.65g
3%

Vitamin B12
0.15µg
3%

Vitamin B6
0.04mg
2%

Vitamin K
2µg
2%

Vitamin B5
0.2mg
2%

Selenium
1µg
2%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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