In Time for Lime
Well, limes and pineapples were on sale at the store this morning so here we are, another citrus creation. The lime mixture is quite tart so eating a piece of pie with a cool spoon of pineapple sorbet mellows the whole thing and brings in a tropical flair.
For the lime pie recipe I got inspired by two favorite bloggers of mine, Cream Puffs in Venice and Cindy’s Kitchen. I cheated though I did not feel like making a crust so I used store bought and pre baked it.
For the pineapple sorbet: dissolve 200 grammes of sugar in 150 ml. of water on medium high heat. Cool the syrup a bit and puree 800 grammes of pineapple along with the cooled down syrup. Put in a ice cream maker and then the freezer.
Here is my adaptation of their Lemon Tart for a Lime Tart:
– your favorite tart crust, rolled and pre baked at 350 for 10 minutes
-3 eggs and 3 egg yolks
– 1/2 cup sugar
– 1 cup lime juice
– 2 tsp. lime zest
– 1/2 cup sour cream
– 1/2 cup heavy cream.
Mix the eggs and sugar until pale. Add lime juice and zest, then the creams. Pour into pie shell and bake at 350 for about 20 minutes.
Testing to be held tonight.
Update: Mr.B said the tart was really puckery and he loved the sorbet to mellow it.
Note on a different topic: we headed down to Hilton Head for the day yesterday and did the Rachel Ray $4o a day thing, by having drinks at the Old Fort Pub overlooking the water. Romantic to the end…!