FLORIDA KEY WEST, INC.
5470 DIVISION DRIVE, FT. MYERS, FL 33905
TEL: 239-694-8787
BUTTERY KEY LIME TART
Filling:
| 3/4 cup sugar | 2 eggs |
| 1/2 cup FLORIDA KEY WEST KEY LIME JUICE | 1/2 cup butter, cut in pieces 2 tsp. sugar |
| 2 egg yolks | 1/2 cup heavy cream, whipped |
Tart Shell:
1 sheet frozen puff pastry, thawed according to package directions
Prepare Tart Shell: Place thawed pastry on lightly floured surface. Roll out into 12x12 inch square. Transfer to 9x1 inch round tart pan with removable bottom. Ease dough into pan, pressing it into bottom and sides. Trim all but 1 inch of excess dough. Fold excess into pan and press firmly against sides. Prick bottom and sides with fork. Freeze for 30 minutes or until frozen.
Preheat oven to 400o. Line pan with foil. Fill 8-inch round baking pan with dried beans; place in lined tart pan. Place on cookie sheet. Bake on bottom rack until sides are set, 15 minutes. Remove pan and foil. Sprinkle bottom of shell with sugar. Prick bottom with fork. Return to oven until baked through and browned, 10 minutes. Transfer to rack to cool.
Prepare filling: Whisk together the sugar, lime juice, eggs and yolks in medium-size saucepan. Whisk over medium-low heat, whisking constantly until smooth and mixture begins to thicken, about 15 minutes. Add butter. Whisk until very thick, about 6 minutes. Pour into small bowl. Place plastic wrap directly on surface and refrigerate until cold. Fill tart shell with filling, spreading evenly. Decorate with whipped cream. Chill until served.
CHIFFON PIE
| 4 eggs, separated | 1 envelope unflavored gelatin |
| 1/2 cup sugar | 1/8 tsp. salt |
| 1/2 cup FLORIDA KEY WEST KEY LIME JUICE | 1/4 cup water |
Place gelatin, sugar, salt, water and lime juice in a heavy saucepan. Add the egg yolks and beat with a rotary beater until well blended. Cook and stir over low heat until the gelatin dissolves, about 5 minutes. Chill the mixture when it begins to thicken. Beat the egg whites until foamy. Gradually beat in 1/2 cup sugar. Beat until stiff. Fold in the gelatin mixture. Spoon into a 9-inch baked or crumb pie crust. Chill.