Way back in time, at the New Year’s Eve party, I made a lime and macadamia nut tart and promised Ellie I would post the recipe. I’ve been waiting until I made it again b/c I so wanted to post pictures, now that my favorite toy is my camera!
Tonight was a perfect night for it. We had over a blogless couple that we haven’t gotten to see for a while. She has been my right arm in two catered events and I don’t think I could do it as a business without her.
I made some steak and chicken kabobs. The Husband did the skewering because I was running behind and thinking about just broiling the meat on the pan and serving it in a dish with a fork or tongs but he and Thing 1 like the metal skewers . . . if I do decide to make this food stuff into a livelihood rather than a hobby, he won’t be hired for kitchen help — each person could have an entire chicken on a skewer.
I also made asparagus. Somewhere in Mexico it is spring and there were tender little asparaguys in the Grocery last night and I couldn’t pass them up. After all, when Mobileoak and Beth picked up and headed to Seattle, I snagged their asparagus pot and have been dying to try it out. Let me just say, OH YUM! Perfect asparagus. I’ll try not to become obsessive like the artichoke & mushroom thing, but it may be hard. I love asparagus. And this pot is so sweet. Thank you Mobileoak and Beth for letting me adopt it!
We also had baked potatoes and bagged salad. And the tart.
This recipe came from a Southern Living Christmas magazine a couple of years ago. The original calls for the optional addition of green and yellow food coloring. I’ll just say one word about green food coloring – BLECK! Until mathuaerknedam came over with his pie, I don’t think I had ever eaten a key lime pie before. They have milk, which isn’t great when you are lactose intolerant but I can have a Lactaid pill and enjoy dairy (although I don’t dance with cows), and I’ve always seen them in that unfortunate green color that everything is dyed for my birthday. MN’s pie was a purplish color with the cranberries and I LOVED the lime flavor in it, so when I looked at this recipe I wanted the key lime rather than juicing the less aromatic Persian limes that abound at the Grocery.
I forgot that the next time I made this I was going to try using my usual shortbread crust with macadamia nuts in it rather than the graham cracker crust, but it *IS* very tasty! Last time I garnished with real whipping cream, this time I used Cool Whip with the lime spirals and macadamia nuts.
Lime and Macadamia Nut Tart
1 (5 1/3-oz) package graham crackers, crushed (1 ½ c.)
½ c. macadamia nuts, finely chopped
¼ c. sugar
6 tablespoons butter, melted
6 large eggs
1 ½ tablespoons grated lime rind
½ c. fresh lime juice (I used Nellie & Joe’s Key Lime)
1 c. sugar
6 tablespoons butter or margarine
Stir together crust ingredients. Firmly press crumb mixture evenly on bottom and sides of 10-inch tart pan.
Bake crust at 350F for 7-9 minutes. Cool.
Whisk together eggs, lime rind and lime juice in a non-aluminum saucepan over low heat. Add sugar and butter. Cook, whisking constantly, 8 minutes or until lime mixture is thickened and bubbly. Let cool 15-20 minutes.
Pour filling into prepared crust; cover and chill 4 hours or until set. Garnish with lime slices and whipped cream as desired.
Filed under: Asparagus, Dessert, Key Lime, Tarts | 10 Comments »