Lime Cream Torte Recipes

Steps:

• In a large bowl, combine the cake mix, eggs, butter, water and lime juice; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into two greased and floured 9-in. round baking pans. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , In a large bowl, combine milk and lime juice. Fold in whipped cream. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with 1-1/4 cups filling. Repeat layers twice. Top with the remaining cake layer. Frost the top of cake with remaining filling., Refrigerate for at least 1 hour. Serve with lime slices if desired.

Steps:

• Grease two 9-inch round cake pans, line with waxed paper and grease waxed paper.
• In a mixing bowl, cream the butter and sugar.
• Add the flour, lime juice, 1/2 cup water and the eggs.
• Beat on high 2 minutes.
• Add the remaining 1/2 cup water along with the rest of the cake ingredients.
• Spoon into pans and bake at 375°F for approximately 30 minutes, until a toothpick comes out clean.
• Cool in pans 15 minutes.
• Invert on cooling racks, carefully remove waxed paper and cool completely.
• Slice each round horizontally to make 4 layers.
• Make filling: in a small bowl combine sweetened condensed milk and lime juice, mixing well.
• In a large mixing bowl, whip cream till stiff peaks form.
• Reserve 1 cup whipped cream.
• Fold lime juice mixture into whipped cream just until blended.
• Assemble cake: place the first layer cut side up on plate, top with 1/3 of filling.
• Repeat with remaining layers, the last layer should be cut side down.
• Use reserved whipped cream to decorate top layer.
• Refrigerate 2-3 hours before serving.
• Garnish with lime slices.
• Note: I use 4 large limes for this recipe.

Steps:

• With this particular tart, as it has a moist filling, it's important to egg-wash the uncooked tart shell before adding the filling. This adds a sort of waterproof layer and keeps the pastry crisp and short for longer.
• Whisk together the sugar and eggs in a bowl. When they are well mixed, slowly stir in the cream and the juices. Put the cooked tart shell back into the oven and then pour the filling into it -- I find this reduces spillage. Bake for around 40 to 45 minutes at 180C/350F/Gas 4 or until the filling is set, but still semi-wobbly in the middle (obviously different ovens will cook at different rate so it is good for you to try this tart a couple of times to gauge exactly when you should take it out of the oven). After cooling for an hour, the semi-wobbly filling will have firmed up to the perfect consistency; soft and smooth. If you cut it before it has had time to rest it will pour out or be extremely gooey.
• You can dust it with a little icing sugar, if you wish. Serve with a huge pile of fresh raspberries or strawberries. Whatever you decide to serve it with should be quite simple so that you let the tart do the talking.

Steps:

• For Nut crust:
• Finely chop first 4 ingredients in processor, using on/off turns. Add butter and blend until moist crumbs form. Transfer 3 1/2 cups nut mixture to 10-inch-diameter springform pan with 2 1/2-inch-high sides; transfer remaining nut mixture to 6-inch-diameter springform pan with 2 1/2-inch-high sides. Using plastic wrap as aid, press crumbs firmly up sides, then over bottom of each pan, covering completely. Freeze.
• For Lime Filling:
• Combine first 5 ingredients in medium metal bowl. Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 170°F, about 5 minutes. Remove bowl from over water. Add white chocolate and whisk until melted and smooth. Freeze lime mixture until cold and thickened, whisking occasionally, about 45 minutes.
• Beat cream in large bowl until stiff. Pour lime mixture over whipped cream; using rubber spatula, fold lime mixture and cream together. Divide between crust. Cover and freeze overnight.
• For Blackberry Sauce:
• Bring all ingredients to boil in heavy medium saucepan, stirring frequently. Cool slightly. Puree mixture in batches in processor. Strain through sieve set over bowl, pressing on solids. Chill until cold. (Can be made 1 day ahead.)
• For Assembly:
• Using electric mixer, beat cream and sugar in large bowl until peaks form. Run sharp knife around pan sides to loosen torte tiers. Release pan sides. Center 6-inch tier on its pan bottom atop 10-inch tier. Spread whipped cream over sides (not tops) of tiers, covering crusts completely. Freeze until firm, about 30 minutes. (Can be prepared 2 days ahead. Wrap in plastic; keep frozen.)
• Transfer tiered torte to platter. Mound fruit decoratively atop torte. Garnish with mint. To serve, slide spatula under 6-inch tier and transfer to work surface. Cut tiers into wedges. Serve with sauce and additional fruit.

Steps:

• For crust:
• Preheat oven to 375°F. Finely grind cookies, brown sugar, and salt in processor. Add hot butter and vanilla; blend until moist crumbs form. Add hot nuts; blend just until finely chopped. Press crust onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides to within 1/4 inch of top edge. Freeze crust 15 minutes. Bake until golden, about 15 minutes. Freeze 30 minutes.
• For filling:
• Stir lime juice, sugar, and lime peel in large bowl until sugar dissolves. Pour 1/3 cup lime syrup into small bowl; mix in cardamom. Cover; chill to use later. Mix ice cream into remaining lime syrup in large bowl. Spoon all but 2 1/2 cups ice cream into crust; smooth top. Freeze torte and remaining ice cream until firm, about 2 hours.
• Top torte with large scoops of ice cream, spacing apart and dipping ice cream scoop into hot water between scoops. Top with large scoops of sorbets, spacing apart. Using measuring spoons of various sizes dipped in hot water, scoop remaining sorbets place among larger scoops. Freeze 3 hours.
• For berries:
• Stir 1/3 cup water and sugar in medium saucepan over medium heat until sugar dissolves. Add frozen berries. Increase heat; boil until berries are soft and liquid is slightly reduced, about 8 minutes. Puree mixture in processor. Strain through sieve set over bowl, pressing on solids; discard solids. Cover; chill until cold. DO AHEAD: Can be made 1 day ahead. Cover torte; keep frozen. Keep lime syrup and berry sauce chilled.
• Run knife around pan sides to loosen crust. Release sides. Tuck some fresh berries into spaces between ice cream and sorbet. Toss remaining berries in berry sauce. Cut torte into wedges. Drizzle lime syrup over wedges. Spoon berry mixture alongside.

Steps:

• Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter, almonds and sugar. Press onto the bottom and up the sides of a greased 9-in. tart pan. Bake until edges are lightly browned, 15-18 minutes., In a large bowl, whisk egg yolks, milk, lime juice and zest. Pour over crust. Bake until center is almost set, 12-14 minutes. Cool on a wire rack. Refrigerate at least 2 hours., 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 zest. Spread over tart. Garnish with raspberries and lime wedges.

Steps:

• Combine cookie crumbs and sugar in a large bowl. Pour in melted butter, and mix thoroughly. Press into the bottom and one inch up the sides of a 10-inch springform pan.
• Sprinkle the gelatin over the lime juice in a small bowl, and set aside to soften. Bring 1/2 cup of whipping cream to a simmer in a heavy pan. Remove from heat, and pour over the chopped white chocolate. Let soften for two minutes, then whisk until smooth. Mix the gelatin into the warmed chocolate until melted; set aside to cool to room temperature. Beat remaining 2 cups of cream to stiff peaks in a large bowl, and set aside.
• Beat the cream cheese with the sugar with an electric mixer until well blended. Slowly blend white chocolate mixture into cream cheese, then mix in lime zest. Fold the whipped cream into the cream cheese mixture, and pour into prepared crust. Cover pan with plastic wrap, and refrigerate overnight.

Steps:

• Preheat oven to 350 degrees. Process graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form; add butter. Process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom; pat into bottom and up sides. Place pan on a baking sheet, and bake until crust is fragrant and slightly colored, about 10 minutes.
• Meanwhile, in a medium bowl, combine condensed milk, lime juice, egg yolks, remaining 1/2 cup sugar, and salt; whisk until smooth. Pour mixture into crust (warm or cool is fine), leaving 1/8 inch at the top; return to oven. Bake until filling is set around edge but still slightly loose in center, 20 to 25 minutes.
• Cool completely at room temperature; then refrigerate until chilled, at least 2 hours. Serve, garnished with zest, if desired.