Gently fold 1/2 cup cream into
key lime mixture; cover remaining cream and chill.
Pour
key lime mixture over crust.
Use a silicone spatula to fold half the whipped cream into
the key lime mixture.
Not exact matches
Slowly pour
key lime zest
mixture over cake.
Mix
key lime zest, juice, and remaining 2/3 cup coconut milk in a small bowl (it's okay if
mixture separates slightly; it will be absorbed by cake).
And in the development of the
key lime curd, I whisked the
mixture constantly and never had to strain it.
I simply pressed the «raw crust
mixture» into a mini muffin tin, same as you would do with a typical pie pan and then filled each with the luscious
key lime filling.
After the crust has baked, I pour in the
key lime custard which is a
mixture of sweetened condensed milk, two egg yolks and
lime juice.
Add
key lime and lemon juice and whisk until well - combined (
mixture will thicken slightly).
When you try the
key lime tarts, you can taste the
mixture before pouring it into the crust and add a bit more sweetener if you like.
I used a
mixture of
key limes and regular
limes to make this treat.