Key Lime Cheesecake Tart
Cheesecake Filling Ingredients ¾ cup key lime curd (see recipe below)
1 package 12.3 oz. silken tofu, drained in colander for 5 minutes.8 oz. cream cheese (I used ½ regular and ½ low fat)
⅓ cup sugar
2 large eggs
1 large egg white
1 Tablespoon cornstarch
Lime Curd Ingredients ½ cup sugar½ cup fresh key lime juice (can use bottled if desired)
5 egg yolks
1½ tablespoons butter
Crust Ingredients 1 cup melted butter
2 cups soy flakes (from Microsoy)
1½ cups pretzel crumbs
½ cup sugar
Fruit for topping (mango and blueberries)
Whipped cream topping
Crust Instructions Mix together all dry crust ingredients, then add melted butter.
Mix well with a fork.Press into eight 4-inch tart pans or two larger ones.
Bake at 350 degrees for 5 minutes.
Filling Instructions Combine all filling ingredients (you’ll have some key lime curd left over from batch). Process in a food processor until smooth.
Pour into tart pans.
Bake at 350 degrees for 10 minutes, then 325 degrees for 15-18 minutes, until center is set.
Cool on a rack. Remove tart pans. Store in fridge. Add your favorite fruit and whipping cream if desired.
Lime Curd Instructions Combine sugar, egg yolks, and lime juice in a bowl, strain through tine strainer. Pour into medium heavy saucepan. Cook over medium heat for 8 minutes, stirring constantly with a whisk. Add butter. Cool in an ice bath, stirring occasionally. Cover and chill.