Best 8 Key Lime Torte With Pineapple Ricotta Filling Recipes

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Indulge in a tropical paradise with our exquisite Key Lime Torte and Pineapple Ricotta Filling. This tantalizing dessert combines the vibrant flavors of key lime and pineapple with the creamy richness of ricotta cheese. Embark on a culinary journey as we guide you through the steps of creating this delightful masterpiece.

From the zesty key lime curd to the fluffy ricotta filling, each element of this torte is carefully crafted to deliver a symphony of flavors. We'll uncover the secrets of achieving the perfect balance between tart and sweet, ensuring every bite is a burst of refreshment.

Prepare to be enchanted by the vibrant pineapple filling, a delightful complement to the key lime curd. We'll share tips on selecting the ripest pineapples and extracting their luscious juices to create a filling that's both vibrant and flavorful.

Get ready to impress your friends and family with this stunning torte, perfect for special occasions or a delightful afternoon treat. Follow our detailed instructions and uncover the art of creating this culinary masterpiece. Let's embark on this delicious adventure together!

Check out the recipes below so you can choose the best recipe for yourself!

KEY LIME PIE TARTLETS



Key Lime Pie Tartlets image

Provided by Kardea Brown

Categories     dessert

Time 2h15m

Yield 12 tartlets

Number Of Ingredients 12

10 graham crackers
3 tablespoons granulated sugar
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, melted
2 large egg yolks
1 1/2 teaspoons lime zest (preferably from key limes, but regular limes will work, too)
3/4 cup sweetened condensed milk
1/3 cup key lime juice (fresh or bottled)
1 cup very cold heavy cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
Zest from 1 lime

Steps:

  • Preheat the oven to 350 degrees F. Lightly spray 12 cups of a nonstick mini muffin pan with cooking spray.
  • For the crust: Place the graham crackers in a food processor and pulse until finely ground. Add the sugar and salt and pulse to combine. With the motor running, drizzle in the butter and process until the mixture resembles damp sand. Divide the mixture evenly among 12 cups of the prepared muffin tin (about 1 1/2 tablespoons for each cup) and use a shot glass or your fingers to press it evenly into the bottom and up the sides. Bake until browned and firm to the touch, about 10 minutes. Set aside while you prepare the filling. (If the crusts fell during baking, you can reform them while they are still hot with a lightly greased shot glass or the back of a lightly greased small spoon.)
  • For the filling: Beat together the yolks and lime zest in a large mixing bowl with an electric mixer on high speed until the yolks have lightened in color and thickened slightly, about 1 minute. Add the condensed milk and lime juice and beat until combined. Divide the mixture evenly among the tartlet crusts in the muffin pan, filling just below the top of each crust. Bake just until the filling has set, about 6 minutes. Place the pan on a wire rack to cool for about 30 minutes. Remove tarts from the pan (a small offset spatula works well here) and refrigerate until cold, at least 1 hour.
  • Just before serving, beat the cream, confectioners' sugar and vanilla in a large bowl with an electric mixer until soft peaks form. Dollop the whipped cream on top of the tartlets and sprinkle with the lime zest.

KEY LIME TORTE WITH PINEAPPLE-RICOTTA FILLING RECIPE - (4.3/5)



Key Lime Torte with Pineapple-Ricotta Filling Recipe - (4.3/5) image

Provided by carvalhohm2

Number Of Ingredients 10

Pillsbury® Baking Spray with Flour
1 (8-ounce) can crushed pineapple in juice
1/2 to 3/4 cups water
1 package Pillsbury® Moist Supreme® Key Lime Flavored Premium Cake Mix
1/3 cup Crisco® Pure Vegetable Oil
3 large eggs
1 (15-ounce) container ricotta cheese
1 cup Pillsbury® Creamy Supreme® Key Lime Flavored Frosting, divided
Frozen whipped topping, thawed (optional)
Fresh lime slices (optional)

Steps:

  • Heath oven to 350°F. Coat 2 (8-inch) round baking pans with baking spray with flour. Drain pineapple, reserving liquid. Add water to pineapple juice to measure a total of 1 cup. Prepare cake mix according to package directions using pineapple juice mixture, oil and eggs. Divide evenly into prepared pans. Bake 34 to 38 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes. Remove from pans to wire rack to cool completely. Beat ricotta cheese, frosting and reserved pineapple in medium bowl with electric mixer on medium speed until blended. Level cake layers by removing rounded tops with serrated knife. Split both each cake layer horizontally to create 4 thin layers. Place 1 layer on serving plate. Spread with 1/4 of filling mixture to within 1/4-inch of edge. Repeat layers three times, ending with filling mixture on top of cake. Chill until ready to serve. Garnish with whipped topping and lime slices, if desired.

KEY LIME TART



Key Lime Tart image

Equal parts creamy and tart, this spin on the classic Key lime pie works just as well with traditional limes as it does with the smaller, sweeter variety.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h

Number Of Ingredients 8

9 to 10 graham crackers (each 2 1/2 by 5 inches)
2 tablespoons plus 1/2 cup sugar
4 tablespoons unsalted butter, melted
1 can (14 ounces) sweetened condensed milk
3/4 cup fresh lime juice (from 4 to 6 limes), or fresh or bottled key-lime juice
4 large egg yolks
Pinch salt
Slivered lime zest, for garnish (optional)

Steps:

  • Preheat oven to 350 degrees. Process graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form; add butter. Process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom; pat into bottom and up sides. Place pan on a baking sheet, and bake until crust is fragrant and slightly colored, about 10 minutes.
  • Meanwhile, in a medium bowl, combine condensed milk, lime juice, egg yolks, remaining 1/2 cup sugar, and salt; whisk until smooth. Pour mixture into crust (warm or cool is fine), leaving 1/8 inch at the top; return to oven. Bake until filling is set around edge but still slightly loose in center, 20 to 25 minutes.
  • Cool completely at room temperature; then refrigerate until chilled, at least 2 hours. Serve, garnished with zest, if desired.

LIME CREAM TORTE



Lime Cream Torte image

This impressive-looking dessert is surprisingly simple to prepare. Light and refreshing, it's a super make-ahead treat- the flavor gets getter as it sits in the refrigerator. I've had many requests for the recipe.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 10-14 servings.

Number Of Ingredients 10

1 package butter recipe golden cake mix (regular size)
3 eggs
1/2 cup butter, softened
7 tablespoons water
3 tablespoons lime juice
FILLING:
1 can (14 ounces) sweetened condensed milk
1/2 cup lime juice
2 cups heavy whipping cream, whipped
Lime slices, optional

Steps:

  • In a large bowl, combine the cake mix, eggs, butter, water and lime juice; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into two greased and floured 9-in. round baking pans. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , In a large bowl, combine milk and lime juice. Fold in whipped cream. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with 1-1/4 cups filling. Repeat layers twice. Top with the remaining cake layer. Frost the top of cake with remaining filling., Refrigerate for at least 1 hour. Serve with lime slices if desired.

Nutrition Facts : Calories 404 calories, Fat 20g fat (11g saturated fat), Cholesterol 99mg cholesterol, Sodium 367mg sodium, Carbohydrate 53g carbohydrate (40g sugars, Fiber 0 fiber), Protein 6g protein.

RICOTTA TART WITH LEMON POPPY CRUST



Ricotta Tart With Lemon Poppy Crust image

This simple, not-too-sweet tart is reminiscent of a cheesecake but with a higher crust-to-filling ratio. If you've got excellent, ripe fruit, feel free to lay it on top - berries, figs, poached rhubarb or pears, pineapple, plums - anything sweet and juicy will contrast nicely with the milky ricotta filling. Or just drizzle the tart with good flavorful honey and serve it plain. It's an elegant way to end a meal. If you aren't a poppy seed fan, just leave them out of the crust. Or substitute sesame seeds instead for a similar crunch, if different flavor.

Provided by Melissa Clark

Categories     snack, pies and tarts, dessert

Time 2h45m

Yield 8 servings

Number Of Ingredients 15

1 1/2 cups/185 grams all-purpose flour
1/2 cup/50 grams blanched sliced almonds
1/3 cup/40 grams confectioners' sugar
Grated zest of 1 lemon
Pinch kosher salt
1/2 cup/113 grams/1 stick unsalted butter, cold and cubed
1 large egg, lightly beaten
1 tablespoon/10 grams poppy seeds
1/4 cup/55 grams mascarpone
1/4 cup/50 grams sugar
1/8 teaspoon/1 gram cinnamon
1 3/4 cups/400 grams ricotta
1 large egg plus 1 large egg white
1 teaspoon/5 milliliters good strong honey, more for drizzling (optional)
1/8 teaspoon/1 gram kosher salt

Steps:

  • Make the tart shell: Place 1/4 cup/31 grams of flour and the almonds in a food processor with the blade attachment. Process until almonds are finely ground, about 1 minute. Add remaining 1 1/4 cups/154 grams flour, the sugar, the lemon zest and the salt. Pulse to combine.
  • Add butter and pulse until a coarse meal forms. Add egg and pulse just until a crumbly dough comes together. Add poppy seeds and pulse briefly to combine. Press dough into a disk, wrap in plastic and chill for at least 1 hour or overnight.
  • When ready to bake the tart, roll the dough out between 2 sheets of plastic to a 3/8-inch thickness. Line a 9-inch tart pan with the dough and chill for 30 minutes.
  • Heat oven to 325 degrees. Line the tart shell with foil and fill with baking weights. Bake for 20 minutes, then carefully remove the foil and baking weights. Continue baking, uncovered, for about 15 additional minutes or until tart is light golden in color.
  • While the tart crust is baking, make the filling: In the bowl of an electric mixer, combine mascarpone, sugar and cinnamon. Using the paddle attachment, beat mixture until light and fluffy, about 2 minutes. Add ricotta, egg plus egg white, honey and salt, and mix to combine. Pour filling into baked tart shell and smooth the top (crust can still be hot when you add the filling).
  • Bake tart for 20 to 30 minutes, or until filling is just set in the center (a little wobble is O.K.). Let cool at room temperature on a wire rack. If you like, drizzle with honey or arrange fruit on top just before serving. Tart is best served the same day as baking.

Nutrition Facts : @context http, Calories 405, UnsaturatedFat 10 grams, Carbohydrate 33 grams, Fat 25 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 13 grams, Sodium 158 milligrams, Sugar 12 grams, TransFat 0 grams

AMAZING HALLOWEEN RAINBOW PARTY BUNDT CAKE RECIPE - (4/5)



Amazing Halloween Rainbow Party Bundt Cake Recipe - (4/5) image

Provided by chelyc13

Number Of Ingredients 9

1 box Betty Crocker® SuperMoist® white cake mix
1 box Betty Crocker® SuperMoist® Dark Chocolate cake mix
Water, as much cake mix boxes call for
Vegetable oil, as much cake mix boxes call for
Eggs, as much cake mix boxes call for
Black food coloring
Purple food coloring
Orange food coloring
1 (12-ounce) can Betty Crocker® whipped fluffy white frosting

Steps:

  • Heat oven to 325°F. Generously grease a 12-cup tube cake pan. Make cake batters as directed on boxes. Divide the white cake into two separate bowls. Add orange food coloring to one bowl and mix to the desired color. Then, add purple to the other and mix to the desired color. Pour 2/3 of the chocolate cake batter into a bowl and mix with a few drops of the black food coloring. Discard the remainder of the batter or use it for cupcakes. (You only need 2/3 of the chocolate cake batter, because if you use the whole thing in won't fit in the tube pan). Pour 1/2 of the chocolate cake mix into the bottom of the greased pan. Carefully pour the purple over the chocolate making sure you don't stir it. Just pour it on top. Then, carefully pour the orange batter over the purple batter and pour in the remainder of the chocolate. Bake as directed on box or until toothpick inserted in center comes out clean. Cool 5 minutes. Turn pan upside down onto cooling rack that is placed over a cookie sheet. Cool cake completely, about 30 minutes. Once cake is cool, equally divide your frosting into 3 bowls. Use the food coloring again to make one bowl orange, one purple and one black. Microwave each bowl of frosting for a few seconds on high until it is smooth enough to drizzle over the cake. With a spoon, drizzle the black frosting back and forth around the whole ring in a striping pattern until you use it all. Then do the same with the purple and then the orange. Set cake aside to dry. Store loosely covered and unrefrigerated. Cake can be made a day or two in advance.

PUMPKIN PECAN PRALINE TORTE RECIPE - (4.7/5)



Pumpkin Pecan Praline Torte Recipe - (4.7/5) image

Provided by Suesee50

Number Of Ingredients 23

CREAM CHEESE FROSTING:
1 1/4 cups all-purpose flour*
1/2 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
2 teaspoons ground ginger
1/2 teaspoon allspice
1/2 teaspoon salt
4 large eggs
1 1/3 cups Imperial Sugar Extra Fine Granulated Sugar
2 teaspoons vanilla extract
3/4 cup pumpkin puree (not pumpkin pie filling)
2 (8-ounces each) packages cream cheese
2 sticks butter, room temperature
2 pounds or 8 cups Imperial Sugar Confectioners Powdered Sugar
1 teaspoon vanilla extract
PECAN PRALINE TOPPING:
1/2 cup Imperial Sugar Light Brown Sugar, firmly packed
3/4 cup whipping cream
1/4 teaspoon salt
1 tablespoon vanilla extract
1 1/2 cups pecan halves
Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Steps:

  • Preheat the oven to 350°F. Place a parchment cutout into each cake pan and brush paper and sides with melted butter or spray with baking spray. Sprinkle evenly with flour and shake out excess, set aside. Blend and sift together flour, baking soda, baking powder, cinnamon, ginger, allspice and salt. Set aside. In a bowl large enough to hold all ingredients whisk egg using a hand held or stand mixer until well blended, add sugar and whip until thick and pale, about 5 minutes. On low speed add vanilla and pumpkin. Stir in flour and mix until just combined. Scoop and divide evenly into prepared pans. Place in oven and bake until the center of the cakes bounce back when lightly pressed with a finger or an inserted toothpick comes out clean, about 13 to 15 minutes. For frosting mix cream cheese and soft butter on low speed until blended. Add one cup of powdered sugar and mix on low speed until blended. Gradually add remaining powdered sugar and mix on low to medium speed until light and fluffy. Add vanilla and mix well. In a saucepan bring all the ingredients to a boil excluding the pecans. Boil for 3 minutes ensuring that the mixture will not boil over. Remove from heat and stir in the pecans. Set aside. Remove parchment paper from one cake round and place cake on a serving platter. Frost the surface with approximately 1/3 inch cream cheese frosting. Remove parchment paper from second layer and place onto frosted cake round. Frost once again with cream cheese frosting. Remove parchment paper from third layer and place onto frosted cake round. If caramel topping is too firm to spread onto surface heat briefly until slightly softened. Do not allow to get warm! Spread onto surface of cake.

APPLE PIE DIP & WITH CINNAMON PITA CHIPS RECIPE - (4.3/5)



Apple Pie Dip & With Cinnamon Pita Chips Recipe - (4.3/5) image

Provided by KimberlySeverino

Number Of Ingredients 5

● 2 cups peeled, cored, and diced apples
● 2 tbsp. lemon juice
● 3 tbsp. brown sugar
● 1/4 tsp cinnamon
● 1 tsp cornstarch dissolved in 1 tsp water

Steps:

  • 1. Combine all the dip ingredients in a small pan except the cornstarch-water mixture. 2. Heat for a few minutes until it's boiling and has extracted juice from the apple. 3. Add cornstarch-water mixture to the "sauce" 4. Put back on the stove until boiling and the sauce has thickened. 5. You can serve this warm or chilled, with Cinnamon sugar pita chips

Tips:

  • Choose ripe key limes. The riper the limes, the more flavorful your torte will be.
  • Use a food processor to make the crust. This will help you to achieve a fine, even crumb.
  • Press the crust firmly into the pan. This will help to prevent it from cracking.
  • Bake the crust for 10-12 minutes, or until it is golden brown. Keep an eye on it to prevent burning.
  • Let the crust cool completely before filling it. This will help to prevent the filling from becoming runny.
  • Make sure the cream cheese and ricotta cheese are at room temperature before making the filling. This will help them to blend together smoothly.
  • Use a mixer to beat the cream cheese and ricotta cheese until they are light and fluffy. This will help to incorporate air into the filling, making it smooth and creamy.
  • Add the sugar, lime juice, and vanilla extract to the cream cheese mixture and beat until well combined. Be sure to taste the filling and adjust the sweetness to your liking.
  • Pour the filling onto the cooled crust and refrigerate for at least 4 hours, or overnight. This will allow the filling to set and firm up.
  • Serve the torte chilled, with whipped cream or fresh fruit on top.

Conclusion:

Key lime torte with pineapple ricotta filling is a delicious and refreshing dessert that is perfect for any occasion. The combination of tart key limes, sweet pineapple, and creamy ricotta cheese is simply irresistible. This torte is easy to make and can be prepared ahead of time, making it the perfect dessert for busy hosts and hostesses. So next time you're looking for a special dessert to wow your guests, give this key lime torte a try. You won't be disappointed!

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