Ingredients with Measurements:
- 1 cup of cupuaçu pulp
- 1/2 cup of lime juice
- 1 can of sweetened condensed milk
- 3 egg yolks
- 1/2 cup of heavy cream
- 1/4 cup of sugar
- 1/2 cup of unsalted butter, melted
- 1 1/2 cups of graham cracker crumbs
- 1/4 teaspoon of salt
Special equipment needed:
- 9-inch tart pan with removable bottom
- Electric mixer
- Blender or food processor
Step-by-step instructions:
Crust:
1. Preheat the oven to 350°F.
2. In a medium bowl, mix the graham cracker crumbs, melted butter, sugar, and salt until well combined.
3. Press the mixture into the bottom and up the sides of the tart pan.
4. Bake for 10 minutes or until lightly golden. Let cool.
Filling:
1. In a blender or food processor, blend the cupuaçu pulp until smooth.
2. In a large bowl, whisk together the cupuaçu pulp, lime juice, sweetened condensed milk, egg yolks, and heavy cream until well combined.
3. Pour the mixture into the cooled crust.
4. Bake for 20-25 minutes or until the filling is set.
5. Let cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 30 minutes
Cooking time: 35 minutes
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes one 9-inch tart, serving 8-10 people.
Nutritional information:
Calories per serving: 390
Total fat: 22g
Saturated fat: 12g
Cholesterol: 130mg
Sodium: 230mg
Total carbohydrates: 44g
Dietary fiber: 1g
Sugars: 34g
Protein: 6g
Substitutions for ingredients:
- Cupuaçu pulp can be substituted with passion fruit pulp or mango pulp.
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Lime juice can be substituted with lemon juice or orange juice.
- Heavy cream can be substituted with coconut cream or whipped cream.
Variations:
- Add a layer of sliced fresh fruit on top of the filling before chilling.
- Top with whipped cream and lime zest before serving.
- Use a chocolate cookie crust instead of graham cracker crust.
Tips and tricks:
- Make sure the crust is pressed firmly into the pan to prevent it from crumbling.
- Chill the tart for at least 2 hours before serving to allow the filling to set properly.
- Use a sharp knife to cut the tart into slices.
Storage instructions:
Store the tart in the refrigerator, covered with plastic wrap or aluminum foil, for up to 3 days.
Reheating instructions:
The tart is best served chilled, but if you prefer it warm, you can reheat it in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the tart on a decorative plate or cake stand. Garnish with fresh fruit or whipped cream.
Garnishes:
- Fresh fruit, such as sliced strawberries or kiwi
- Whipped cream
- Lime zest
Pairings:
- A glass of sparkling wine or champagne
- Fresh fruit salad
- Vanilla ice cream
Suggested side dishes:
- Mixed green salad with citrus vinaigrette
- Grilled shrimp skewers
- Roasted vegetables
Troubleshooting advice:
- If the crust is too crumbly, add more melted butter to the mixture.
- If the filling is too runny, bake it for a few more minutes until it sets.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
- Store the tart in the refrigerator to prevent bacterial growth.
Food history:
Cupuaçu is a tropical fruit native to the Amazon rainforest in Brazil. It is often used in desserts and beverages for its creamy, tangy flavor.
Flavor profiles:
The Cupuaçu and Lime Tart has a sweet and tangy flavor with a creamy texture.
Serving suggestions:
Serve the tart as a dessert for a dinner party or special occasion.
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Region: Brazilian