Dessert

No-Bake Lime Torte

Name: No-Bake Lime Torte
Prep time: 25 min
Cook time: 5 min
Total time: 8 h 30 min
Yield: 6 portioner
Cuisine: american
Ingredients: 150 g graham cracker crushed into fine crumbs; 115 g unsalted butter melted; 2 spsk. granulated sugar; 354 ml evaporated milk chilled overnight; 85 g lime gelatin powder; 1 kop boiling water; 0,5 kop cold water; 2 stk. lime for juice and zest; 0,5 kop granulated sugar; 2 knivspids green food coloring liquid (valgfrit); 25 g graham cracker crushed into fine crumbs

A simple no-bake dessert with a crisp graham cracker crust and a light, airy lime mousse filling. The creamy filling is set with gelatin, offering a refreshing combination of sweet and tart flavors.

En original opskrift af Forkin

Tid i alt: 8 t. 30 min.
Portioner: 6
Sværhedsgrad: Nem
Pr. portion: 431 kcal

Allergenoplysninger: kan indeholde gluten, mælk og soja. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

crust

150 ggraham cracker, crushed into fine crumbs
115 gunsalted butter, melted
2 spsk.granulated sugar

filling

354 mlevaporated milk, chilled overnight
85 glime gelatin powder
1 kopboiling water
0,5 kopcold water
2 stk.lime, for juice and zest
0,5 kopgranulated sugar
2 knivspidsgreen food coloring, liquid(valgfrit)

garnish

25 ggraham cracker, crushed into fine crumbs

Udstyr

citrus juicer · refrigerator · 9-inch pie plate · zester · mixing bowls · spatula · electric mixer · whisk

Fremgangsmåde

Trin for trin

1
Place the can of evaporated milk in the refrigerator to chill for at least 8 hours, or preferably overnight.
Ca. 8 t.
Kokkens note: Chilling the milk thoroughly is crucial for it to whip up properly.
2
In a medium bowl, combine the graham cracker crumbs for the crust with the melted butter and sugar for the crust, mixing until it resembles wet sand.
Ca. 3 min.
3
Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate.
Ca. 5 min.
Kokkens note: Use the bottom of a glass or measuring cup to get a flat, compact crust.
4
Chill the crust in the refrigerator for at least 15 minutes while you prepare the filling.
Ca. 15 min.
5
In a large bowl, add the boiling water to the lime gelatin powder and whisk for 2 minutes until completely dissolved.
Ca. 2 min.
6
Stir the cold water into the gelatin mixture and set aside to cool to room temperature, about 15-20 minutes.
Ca. 20 min.
Kokkens note: The mixture should be cool to the touch but not set before moving on.
7
While the gelatin cools, remove the chilled evaporated milk from the refrigerator and pour it into a large, chilled mixing bowl.
Ca. 1 min.
Kokkens note: Chilling the bowl and beaters also helps the milk whip faster.
8
Using an electric mixer, beat the evaporated milk on high speed until stiff peaks form, about 5-7 minutes.
Ca. 7 min.
9
Gradually beat in the sugar for the filling until it is well combined.
Ca. 1 min.
10
Zest and juice the limes.
Ca. 3 min.
11
Gently fold the cooled gelatin mixture, fresh lime juice, and lime zest into the whipped milk mixture until just combined.
Ca. 2 min.
Kokkens note: Avoid overmixing, which can deflate the airy texture.
12
If using, stir in the green food coloring until you reach your desired shade.
Ca. 1 min.
13
Pour the filling into the chilled graham cracker crust and spread evenly.
Ca. 1 min.
14
Sprinkle the reserved graham cracker crumbs over the top of the filling.
Ca. 1 min.
15
Refrigerate the torte for at least 4 hours, or until the filling is firm and set.
Kokkens note: For the firmest set, let it chill overnight.

Pr. portion

Næringsindhold

60%Score

Kalorier: 430,6kcal
Protein: 6,1g
Kulhydrat: 52,4g
Fedt: 21g
Kostfibre: 1,6g
Sukker: 35,2g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store covered in the refrigerator.

Genopvarmning

Serve chilled.