Torta allo yogurt e lime (ricetta)

Lime, limetta, limette… google wasn’t very helpful. But it’s a nice way to start on familiarizing myself with some Italian words. I gave my pie an Italian name (please tell me if I did it wrong!) and I think it sounds even more delicious now.

I had friends over the other night and cooked a table full of asian style dishes. A lot of coconut milk, lime, chili and coriander. This lime pie was the perfect desert. It looks gorgeous and it’s really fresh and light.

I honestly believe anybody can make this one and make it look exactly like mine did. It’s easy, I promise. This is what you need:

lime pie by pencils and pasta
no bake no cheese cake // photo by Annemarie Gorissen
illustrated recipe of lime pie by pencils and pasta
Torta allo yogurt e lime // illustration by Annemarie Gorissen

Torta allo yogurt e lime // dolce // 8 persone

  • 200 grams Bastogne cookies, crushed to powder
  • 100 grams melted butter
  • 6 sheets gelatin
  • juice of 2 limes (+zest for decoration)
  • 5 tbsp sugar
  • 150 ml whipped cream
  • 375 ml greek yogurt
  • white chocolate (for decoration)

And here’s what to do:

First of all, you don’t need an oven. The fridge does all the work.

Prepare a small (about 20 cm) springform pan with baking paper (to keep my edges sharp, I only covered the bottom with paper and cut along the edges of the pie with a knife before loosening the ring).

Mix the crushed cookies with the melted butter and cover the bottom of your springform pan. Press with the back of a spoon to make a smooth layer. Leave in the fridge to harden while you make the filling.

Whisk the cream with 4 tbsp of sugar until it’s firm. Put the sheets of gelatin in cold water for about 5 minutes. Heat the lime juice with 1 tbsp of sugar. Squeeze the water from the gelatin and dissolve all sheets in the lime juice one by one, stirring constantly (don’t let it boil).

Stir the yogurt to loosen it. Use a whisk to stir in the lime juice. Now gently fold the whipped cream into the yogurt until you have a smooth texture. Poor the filling onto the crust in the springform pan, shake a bit to remove any bubbles. Cover la torta with pastic foil and leave in the fridge for at least 3 hours, preferably overnight.

Carefully loosen the ring (use a knife to cut along the edges if you didn’t cover them with baking paper) and decorate the top with lime zest and white chocolate shavings. To cut it into perfect pieces, warm a sharp knife under hot water before cutting.

Well, dig in!

I can make you a poster of your favorite recipe, too! You’ll find all the info right here.

lime pie by pencils and pasta
Yogurt lime cream pie with a crust of Bastogne // photo by Annemarie Gorissen
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