Lime Tart

30-35 Finely ground Ginger Snaps

2 TBS sugar
3 TBS melted unsalted butter
4 oz. cream cheese (room temp)
2/3 cup granulated sugar
2 TBS. flour
1/4 tsp table salt
3 large egg yolks (room temp)
1 TBS. grated lime zest (use a microplane)
2 TBS. lime juice
Heavy whipped cream for topping

CRUST:
Put oven rack in the middle of the oven and heat oven to 350.

Mix the ginger snaps and sugar with a fork until well blended. Drizzle the melted butter over the crumbs and mix with the fork or your fingers until the crumbs are evenly moistened. Put the crumbs in the ungreased 9-1/2-inch fluted tart pan with a removable bottom and use your hands to spread the crumbs so that they coat the bottom of the pan and start to climb the sides. Pinch and press some of the crumbs around the inside edge of the pan to cover the sides evenly and create a wall about 1/4 inch thick. Redistribute the remaining crumbs evenly over the bottom of the pan and press firmly to make a compact layer.

Bake the crust until it smells nutty and fragrant about 10 min. Set the baked crust on a rack and let cool completely.

TART:
Keep the oven heated at 350.

Using an electric mixer, beat the ricotta and cream cheese on medium speed until well blended and no lumps remain, about 3 minutes. Add the sugar, flour, and salt and continue beating until well blended, about 1 min. Add the egg yolks, lime zest, and lime juice. Beat until just incorporated. Use a rubber spatula to scrape the filling into the crust and spread the filling evenly.

Bake at 350 the tart until the filling just barely jiggles when the pan is nudged, 30 to 35 minutes. Let cool completely on a rack.

Refrigerate the tart in the pan until chilled and firm, 2 to 3 hours.

Serve garnished with un-sweetened whipped cream and strips of lime zest, if you like.

.:Neglected…

...I am so sorry that I have neglected this blog...I started out strong, but life happened…Work, family, friends…but here I go again…I promise to be more diligent in my postings:.