Lime Mascarpone Tart

    3 hours 5 minutes

    This is an easy to make lime tart that has an exotic feel. Six limes are combined with orange juice, vanilla, mascarpone and cream to create the smooth fruity taste.

    6 people made this

    Serves: 16 

    • Pastry
    • 200g flour
    • 125g cold butter
    • 75g sugar
    • 1 small egg
    • 300g dried beans or baking beans
    • Filling
    • 5 limes
    • 1 cup (250ml) freshly squeezed orange juice
    • 50g cornflour
    • 5 egg yolks
    • 200g mascarpone
    • 400g cream
    • 2 tablespoons icing sugar
    • 2 teaspoons vanilla sugar
    • 125g cold butter
    • 275g sugar

    Preparation:45min  ›  Cook:20min  ›  Extra time:2hours cooling  ›  Ready in:3hours5min 

    1. Pastry: Preheat oven to 200 degrees C. Line a springform tin (26cm in diameter) with baking paper.
    2. Knead the flour with butter, sugar and the egg into a pastry. Roll the pastry on a lightly floured work surface and line the springform pan with it. Cover with baking paper and dried beans.
    3. Bake in the preheated oven on the bottom shelf for approximately 10 minutes. Remove the beans and baking paper then cook for a further 10 minutes.
    4. Filling: Wash the limes with hot water, rub dry and strip the peel with a zest grater into long strips and set aside. Squeeze the limes.
    5. In a saucepan add the lime juice, half the orange juice, butter and sugar then bring to the boil. Reduce heat. Mix the remaining orange juice with the cornflour until smooth and thicken the juice blend with it.
    6. Mix the egg yolks with a little cream. Under constant stirring mix with the rest of the cream. Pour immediately over the cooked pastry base and leave to cool.
    7. Stir the mascarpone in a bowl until smooth. Beat the cream with icing sugar and vanilla sugar until stiff then fold into the mascarpone. Spread over the cooled cream.
    8. Decorate the tart with lime stripes. Cool for at least two hours in the refrigerator.

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