Key Lime (cheesecake) tarts and homemade whipped topping
Jan 25, 2016 16:34:48 GMT -5
spidermansmommy likes this
Post by ⓖⓡⓘⓝⓒⓗ on Jan 25, 2016 16:34:48 GMT -5
Key Lime Tarts
My husband hates cheesecake. I rarely label any new recipes with that moniker in order to get him to at least try the treat. So when I saw a yummy Key Lime - Cheesecake pies recipe on Pinterest, I knew I just had to make them and come up with a name he wouldn't instantly take a disliking too: Enter in "Key Lime Tarts".
I added a drop of green food coloring and a drop (or two) of Key Lime candy extract to give it a bit more pucker power. I used Nelly's Key Lime Juice from the grocery store. The juice is so delicious that I use a few drops in my water to entice me to drink enough water every day!
These tart tarts deserved a sweetened Vanilla Bean whipped cream.
The whipped cream is, in my opinion, the best part. Don't get me wrong, I LOVE Key Lime anything but when it comes to homemade whipped cream... Uh yes, please! And more please!
Ingredients for whipped cream:
Powdered Sugar (aka Icing Sugar) 1/4 cup+
Heavy Whipping Cream 16 oz
Vanilla extract (I prefer Vanilla Bean Paste)
Freeze your mixing bowl and whisk for 10 to 15 minutes prior to making the whipped cream. I prefer to use a stand mixer because I like having use of my wrists and arms through out the rest of the day but you can make this by hand or use a hand-held mixer. Whipped cream is as simple as pouring the Heavy whipping cream into the chilled mixing bowl and setting the stand mixer to medium power. Next I add 1/2 tbsp Vanilla Bean paste. Vanilla Bean paste is similar to vanilla extract except it is thick and has the scrapings of vanilla bean pods in the mixture. I prefer using it in place of vanilla extract for most of the goodies that I make because I love the full bodied vanilla flavor and seeing the little seeds just makes the treat scream "VANILLA" to me!
At this point, I turn off the mixer and lift the arm. To save myself from more bowls to clean, I sift the powdered sugar right into the cream. I start off by adding only a 1/4 cup of powdered sugar. Lower the arm and turn up the speed on the mixer. Once it becomes fluffy (think Coolwhip), taste it and add more sugar depending on how sweet I want it. The best part of making your own whipped cream is that you can make it any flavor you want and as thick as you want, in case you want to ice a cake or make peaks on a pie. You can easily substitute vanilla extract for any flavor. One of my favorites is chocolate in which I use a bit of Vanilla bean paste and a bit of coffee extract to enhance the chocolate flavor. Nom!
Top these tarts with a slice of lime and enjoy!
My husband hates cheesecake. I rarely label any new recipes with that moniker in order to get him to at least try the treat. So when I saw a yummy Key Lime - Cheesecake pies recipe on Pinterest, I knew I just had to make them and come up with a name he wouldn't instantly take a disliking too: Enter in "Key Lime Tarts".
I added a drop of green food coloring and a drop (or two) of Key Lime candy extract to give it a bit more pucker power. I used Nelly's Key Lime Juice from the grocery store. The juice is so delicious that I use a few drops in my water to entice me to drink enough water every day!
These tart tarts deserved a sweetened Vanilla Bean whipped cream.
The whipped cream is, in my opinion, the best part. Don't get me wrong, I LOVE Key Lime anything but when it comes to homemade whipped cream... Uh yes, please! And more please!
Ingredients for whipped cream:
Powdered Sugar (aka Icing Sugar) 1/4 cup+
Heavy Whipping Cream 16 oz
Vanilla extract (I prefer Vanilla Bean Paste)
Freeze your mixing bowl and whisk for 10 to 15 minutes prior to making the whipped cream. I prefer to use a stand mixer because I like having use of my wrists and arms through out the rest of the day but you can make this by hand or use a hand-held mixer. Whipped cream is as simple as pouring the Heavy whipping cream into the chilled mixing bowl and setting the stand mixer to medium power. Next I add 1/2 tbsp Vanilla Bean paste. Vanilla Bean paste is similar to vanilla extract except it is thick and has the scrapings of vanilla bean pods in the mixture. I prefer using it in place of vanilla extract for most of the goodies that I make because I love the full bodied vanilla flavor and seeing the little seeds just makes the treat scream "VANILLA" to me!
At this point, I turn off the mixer and lift the arm. To save myself from more bowls to clean, I sift the powdered sugar right into the cream. I start off by adding only a 1/4 cup of powdered sugar. Lower the arm and turn up the speed on the mixer. Once it becomes fluffy (think Coolwhip), taste it and add more sugar depending on how sweet I want it. The best part of making your own whipped cream is that you can make it any flavor you want and as thick as you want, in case you want to ice a cake or make peaks on a pie. You can easily substitute vanilla extract for any flavor. One of my favorites is chocolate in which I use a bit of Vanilla bean paste and a bit of coffee extract to enhance the chocolate flavor. Nom!
Top these tarts with a slice of lime and enjoy!
The wife even said they were better than the vast majority of key lime pies/confections that they have tried while in Key West. That was a huge compliment because they go down there a lot and love key lime pie.