“I don’t know how.”
“I’m not a jumper.”
“Others can jump further.”
“Who am I to think I can jump?”
“We will steady you.”
“You’re so close!”
“Trust us; We will catch you.”
“You’ll be great at it.”
“We believe in you.”
We’ll jump with you.”
Thank you for requesting baking demos until I said, “yes.” Thank you for telling me when my words on the page move you. Thank you for giving feedback on my recipes. Thank you for believing I can write a book worth reading. Thank you for reminding me I’m worthy of love. Thank you, to all my friends, who support, encourage, and push me just a little further. I’m better for knowing you.
Key Lime Tart
Mouth-puckering Key lime custard in a shortbread cookie crust garnished with raspberry coulis sauce.
- 1 ⅓ cups all-purpose flour
- 5 Tablespoons sugar
- ½ teaspoon salt
- 9 Tablespoons unsalted butter, melted Filling
- 28 oz. sweetened condensed milk
- ½ cup full-fat Greek yogurt
- ¾ cup key lime juice
- 1 ½ Tablespoons grated lime zest Raspberry Coulis (optional)
- ½ cup sugar
- 3 Tablespoons water
- 12 oz. frozen raspberries, thawed
- 1 Tablespoon raspberry or orange liqueur (optional)
- Preheat oven to 350° F. In a medium bowl, combine flour, sugar, salt and melted butter. Pat dough on the bottom and up the sides of a 9” tart pan. Bake about 20 minutes until beginning to brown. Remove from oven and cool 30 minutes.
- Meanwhile, in a medium bowl, combine condensed milk, Greek yogurt, lime juice, and lime zest. Stir until combined and pour into crust. Bake in preheated oven for 10-12 minutes, until tiny pinhole bubbles burst on the surface of pie. Do not brown. Chill tart thoroughly before serving. Garnish with raspberry coulis, whipped cream, shaved white chocolate or grated lime zest.
- To make coulis, combine sugar and water in a heat-proof liquid measuring cup. Microwave on high power for two minutes and stir to ensure all sugar crystals are dissolved. Combine simple syrup with thawed raspberries in a blender. Blend until smooth. With a rubber spatula, stir and push puree through a fine-mesh strainer to catch the seeds. Add liqueur, if using. Store in the refrigerator up to a week.