Brazilian Lime Torte

20191006_000736.jpg

                                                “Torta de Limão”

Lime Torte is a very popular Sunday dessert.  Usually, on Sundays, families get together and share a special meal with scrumptious desserts and tortes just like this one.  Cold, creamy, delicious. The original lime torte is made with a top of merengue, but I confess, I am terrible at making merengue, so I like to make this recipe with a topping of chantilly cream and a touch of limoncello instead. Limoncello is an optional ingredient,  but I think it really adds to the recipe.  The original crust is made with corn starch cookies “biscoitos de maizena”, but they are very difficult to find, so in this version, I use honey and oats crunch bars. They work beautifully in this recipe. This is a great recipe to make ahead of time. A day before is good because the torte is left to chill more and the flavor concentrates better. You don’t want to eat this warm.

20191006_000801.jpg

Ingredients:

  •  4 Honey and oats crunch bars
  •  4 tablespoons of butter
  •  2 cans condensed milk
  •  10 limes
  •  1 egg
  •  2 cups whipping cream
  • 1/2 cup powdered sugar
  •  3 ounces of limoncello

Directions:

  1. Pre heat oven to 250F.  Crumble the honey and oats bars in a food processor,then transfer to a bowl. Melt the butter and mix it into the crumbs using a fork. Press this mixture in a rectangular dish and bake it for 10 minutes. Set aside.
  2.  While the crust is baking, in the food processor, mix the condensed milk, juice of 8 limes and the egg; beat well. Spread the mixture on top of the crust and bake at 250F for 30 minutes.
  3.  While the torte is baking, whip the cream in the food processor until fluffy, transfer to a bowl and slowly add powdered sugar, folding in with the help of a fork. Then, slowly add the limoncello also folding the cream with a fork to preserve the air bubbles. Cover bowl and keep it in the refrigerator.
  4.  Once torte is baked, let it cool . Cover and place it in the redrigerator for at least 4 hours. Spread the chantilly cream over the top and decorate it with thin slices of 2 limes ( wash limes before you slice). Place it back in the refrigerator for another 2 hours or overnight.

Enjoy!

20191005_212459.jpg