BLACK-BOTTOM KEY LIME TART

Black-Bottom Key Lime Tart image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 6h

Yield 12

Number Of Ingredients 13

1 1/2 cups Gold Medal™ all-purpose flour
3/4 cup butter or margarine, cut into pieces, softened
1/2 cup powdered sugar
1/4 teaspoon salt
1/2 cup bittersweet chocolate chips
1/2 cup whipping cream
1 can (14 oz) sweetened condensed milk (not evaporated)
4 egg yolks
2/3 cup Key lime juice
1 teaspoon grated Key lime or regular lime peel
1 or 2 drops green food color, if desired
1/2 cup whipping cream, whipped
Key lime or regular lime slices, if desired

Steps:

Heat oven to 350°F. In food processor, place flour, butter, powdered sugar and salt. Cover; process, using quick on-and-off motions, until dough forms a ball. Press dough firmly and evenly in bottom and up side of ungreased 10-inch tart pan with removable bottom. Bake 20 to 25 minutes or until lightly browned. Cool completely, about 20 minutes.
Place chocolate chips in small bowl. In small saucepan, heat 1/2 cup whipping cream over medium heat just until hot. Pour over chocolate chips; let stand 2 minutes. Gently stir until smooth. Pour into partially baked crust, spreading to edge. Refrigerate 30 minutes or until firm.
In medium bowl, mix condensed milk, egg yolks, lime juice, lime peel and food color with whisk until blended. Pour filling over chocolate layer.
Bake 20 to 22 minutes or until center is set. Cool completely in pan on cooling rack, about 2 hours. Cover; refrigerate until chilled, at least 2 hours but no longer than 2 days. Garnish with whipped cream and lime slices. Store covered in refrigerator.

Nutrition Facts : Calories 424, Carbohydrate 45 g, Fat 5, Fiber 1 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 195 mg