sweet and tart lime chiffon custard tart

How To Make sweet and tart lime chiffon custard tart

• 1

  Preheat the oven to 350F.
• 2

  Mix the cookie crumbs and melted butter thoroughly. This is most easily done by using a food processor to make the crumbs. Then pour in the butter and pulse a few times to mix.
• 3

  Set aside about 1/4 of the buttered crumbs. Make an even layer of 3/4 of the crumbs in a greased, 7" x 12" glass baking pan or similar lasagna pan.
• 4

  Beat the egg whites until stiff.
• 5

  In a large bowl, whisk the egg yolks and the salt. Thoroughly mix in the sweetened condensed milk.
• 6

  Add the lime juice to the egg yolk mixture. Stir gently for about 1 minute until the mixture is smooth and thick.
• 7

  Fold in the egg whites, continuing to fold until the egg whites are thoroughly incorporated but keep the mixture as airy as possible.
• 8

  Pour the filling mixture on top of the crumbs and spread to even. Distribute the reserved 1/4 of the crumbs on top of the filling.
• 9

  Put the tart into the middle of the 350 oven and bake for 30 minutes or until a knife inserted into the tart comes out clean or an instant read thermometer shows an internal temperature of 175F.
• 10

  Allow to cool to room temperature. It will collapse slightly. Serve immediately or chill in the refrigerator.
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