White Chocolate Key Lime Bars

By á-170456

Ingredients

• CRUSTS:
• 2 cups gingersnaps crumbs
• 2 tablespoons granulated sugar
• 7 tablespoons unsalted butter melted
• LIME FILLING:
• 1 large egg
• 4 large egg yolks
• 2 cans sweetened condensed milk - (15 oz ea)
• 1 cup bottled key lime juice
• 1 teaspoon freshly-grated lime zest
• 1 pinch salt
• WHITE CHOCOLATE TOPPING:
• 1/4 cup whole milk
• 1/4 cup heavy cream
• 8 ounces good quality white chocolate chopped
• GINGER MINT SYRUP:
• 1/2 cup water
• 1/3 cup granulated sugar
• 2 tablespoons finely-chopped candied ginger
• 1 tablespoon ginger liqueur, such as Canton
• 1/4 cup mint leaves - (packed)
• GARNISHES:
• Mint sprigs
• Sweetened whipped cream
• White chocolate curls
• Candied lime peels
• Ginger Mint Syrup
• Chopped and toasted macadamia nuts

Details

Servings 1

Preparation

Step 1

Crusts: Preheat oven to 350 degrees. Combine all ingredients in a bowl and press into a 9- by 13-inch baking dish lined with aluminum foil that extends 2 inches beyond the short end of the pan. Bake for 8 to 10 minutes, remove from oven. Then reduce oven temperature to 325 degrees.

Lime Filling: Whisk all ingredients together in a medium bowl. Pour the filling over the prepared crust. Bake until the filling is almost set, about 20 to 22 minutes. Cool the bars completely in the pan set on a wire rack. Refrigerate the bars for at least 2 hours, until chilled.

White Chocolate Topping: In a medium saucepan, bring the milk and cream to a gentle boil. Add the chopped chocolate and let stand for 30 seconds to melt the chocolate. Whisk the mixture until the chocolate is completely melted and the mixture is smooth. Set the topping aside to cool to room temperature for 15 minutes, stirring occasionally, until cool.

Pour the cooled white chocolate topping over the chilled bars and, using a small, offset metal spatula, spread it into an even layer. Freeze the bars in the pan for at least 1 hour before cutting.

Ginger Mint Syrup: In a small saucepan, combine the water, sugar, and candied ginger and bring to a boil over medium-high heat. Continue to boil until the syrup is reduced to about 1/3 cup. Remove the pan from the heat and let the mixture cool for 5 minutes.

Stir in the ginger liqueur and pour the syrup into a blender. Add the mint leaves and blend until the mint is finely chopped. Transfer the syrup to a squeeze bottle and refrigerate until chilled, at least 1 hour.

Garnish with: Mint sprigs, sweetened whipped cream, white chocolate curls, candied lime peels, Ginger Mint Syrup, and Chopped and toasted macadamia nuts

This recipe yields ?? servings.