Note: In the fall and winter, KEY LIMES are usually available.They are a little sweeter and have a really special taste. They are, however a pain to zest and squeeze. The flavor though is worth it.
9-10 in tart pan with a removable bottom
Pam Spray for the pan
(9-10 inch removable bottom fluted tart pan)
¾ c. flour
¼ cup toasted nuts (either Almonds, Walnuts, or Pecans)
¼ c. GRANULATED SUGAR SUBSTITUTE
1 pinch salt
¼ tsp cinnamon
½ tsp. baking powder
4 tbsp. butter or margarine
1 large egg
1-2 tbsp. iced water (possible?)
1 8 oz..pkg. reduced fat (not fat free) cream cheese at room temperature
2/3 cup GRANULATED SUGAR SUBSTITUTE
juice AND zest of 2-3 limes (about 7 tablespoons) **
3 large eggs
** If you are using KEY LIMES you will need about 8-9 of them
HOW I PREPARE THE RECIPE:
Roll out the crust on flowered surface to about a 14 in circle. Using your fingers fit into tart pan. This dough is fragile and will break. Not to worry just piece it back together with your fingers. Refrigerate for 15-20 minutes before filling.
Beat cream cheese in the bowl of a food processor or electric mixer until smooth. Add GRANULATED SUGAR SUBSTITUTE and beat until incorporated. Add eggs one at a time beating well after each addition. Add the lime juice BUT NOT zest of the limes. Beat until well mixed. BY HAND stir in the zest.
Pour into the crust and bake at 350 for 30 minutes. Transfer to a rack and cool. Refrigerate for 2-3 hours.
Serve garnished with a few lightly sweetened Blueberries or strawberries or raspberries