Sweet and Tart Lime Chiffon Custard Tart
Featured Pinch Tips Video
- vanilla wafer cookies (about 1/2 an 11 oz. box), crushed into fine crumbs
- 1/4 c
- butter (1/2 stick), melted
- 3 large
- eggs, separated
- 1/4 tsp
- 1 can(s)
- sweetened condensed milk (13 oz.)
- 1/2 c
- fresh lime juice (about 2 medium limes)
1Preheat the oven to 350F.
2Mix 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.
3Set 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.
4Beat the egg whites until stiff.
5In a large bowl, whisk the egg yolks and the salt. Thoroughly mix in the sweetened condensed milk.
6Add the lime juice to the egg yolk mixture. Stir gently for about 1 minute until the mixture is smooth and thick.
7Fold in the egg whites, continuing to fold until the egg whites are thoroughly incorporated but keep the mixture as airy as possible.
8Pour 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.
9Put 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.
10Allow to cool to room temperature. It will collapse slightly.
Serve immediately or chill in the refrigerator.