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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 12 |
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âThis treat is the perfect balance between tart and sweet, and the almonds in the crust are just wonderful. This is one of my husbandâs favorite desserts. Enjoy!â âCharis O'Connell, Mohnton, Pennsylvania Ingredients:
1-1/4 cups graham cracker crumbs |
5 tablespoons butter, melted |
1/4 cup ground almonds |
3 tablespoons sugar |
filling: |
4 egg yolks |
1 can (14 ounces) sweetened condensed milk |
1/2 cup lime juice |
2 teaspoons grated lime peel |
topping: |
1/2 cup heavy whipping cream |
1 tablespoon sugar |
1/2 cup sour cream |
1 teaspoon grated lime peel |
fresh raspberries and lime wedges |
Directions:
1. In a small bowl, combine the cracker crumbs, butter, almonds and sugar. Press onto the bottom and up the sides of a greased 9-in. tart pan. Bake at 325° for 15-18 minutes or until edges are lightly browned.
2. In a large bowl, whisk the egg yolks, milk, lime juice and peel. Pour over crust. Bake for 12-14 minutes or until center is almost set. Cool on a wire rack. Refrigerate for at least 2 hours.
3. In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold in sour cream and grated lime peel. Spread over tart. Garnish with raspberries and lime wedges. Yield: 12 servings.
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