One of my favorite recipes from Cooking Light is for Rick Patent’s Lemon Butter Crunch. The bars are delicious, but I thought it might be fun to make a lime variation and make a tart instead of bars. This reduced fat Key Lime Tart was the result.
For this rendition I used lime instead of lemon and baked the recipe in a 9 inch removable bottom tart pan. The tart slices neatly and the texture is smooth and creamy. It’s perfect for dressing up with a little fruit and berries, which is what I did here. This was taken after about 6 hours of chill time rather than the full 8.
- 1/3 cup butter, room temp
- 1/4 cup packed dark brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground mace or freshly ground nutmeg
- 1 cup all-purpose flour, very lightly spooned and swept
- 1 cup lowfat cottage cheese
- 1 cup granulated sugar
- 2 tablespoons all purpose flour
- 1 tablespoon lime zest
- 3 ½ tablespoons key lime juice
- 1/4 teaspoon baking powder
- 1 large egg
- 1 large egg white
- Preheat oven to 350°. Spray a 9 inch removable bottom tart pan with cooking spray.
- Prepare crust. Place first 4 ingredients in a large bowl, and beat with a mixer at medium speed until smooth. Add flour to butter mixture, and beat at low speed until well-blended (or just stir it in by hand). Press crust into prepared tart pan.
- To prepare filling, place cottage cheese in a food processor; process 2 minutes or until smooth, scraping sides of bowl once. Add 1 cup granulated sugar and remaining ingredients, and process until well-blended. Pour filling over crust. Bake at 350° for 20 22 minutes or until set (the edges will get lightly browned), and cool on a wire rack. Remove sides of pan and chill for 8 hours.