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 »