Key Lime Mascarpone Tart
Key Lime Mascarpone Tart
Ingredients
For the lime curd
- 7 large eggs
- 3 egg yolks
- 1 cup sugar
- 2 lemons, zested
- 1 cup lime juice, fresh
- 3/4 cup unsalted butter, cubed
For the whipped cream topping
- 1 1/2 cups heavy cream
- 2 packets Vanillina powder, or 1 teaspoon vanilla extract
For the crust
- 12 ounces Zuppalatte cookies, or graham crackers, pulsed into crumbs
- 1/2 cup unsalted butter, melted and cooled
For the filling
- 16 ounces mascarpone cheese, room temperature
- 2 packets Vanillina powder, or 1 teaspoon vanilla extract
- lime, zest and wedges, for garnish
Instructions
- 1
Cook curd ingredients (eggs, egg yolks, sugar, lemon zest, lime juice) over medium-low heat, whisking constantly, until thickened (about 15 minutes). Stir in the cubed butter, then strain the curd through a fine-mesh sieve and chill until cold.
⏱️ 20 min
- 2
Whip the heavy cream with Vanillina powder (or vanilla extract) until stiff peaks form.
⏱️ 5 min
- 3
Pulse the Zuppalatte cookies (or graham crackers) into fine crumbs using a food processor. In a bowl, mix the cookie crumbs with the melted and cooled unsalted butter until well combined. Press this mixture evenly into the bottom and up the sides of a tart pan. Chill the crust in the refrigerator for at least 30 minutes.
⏱️ 15 min
- 4
Spread the chilled lime curd evenly into the prepared crust. In a separate bowl, mix the room temperature mascarpone cheese with the remaining Vanillina powder (or vanilla extract) until smooth. Carefully spread the mascarpone mixture over the lime curd layer. Top with the whipped cream and garnish with fresh lime zest and lime wedges. Chill the tart thoroughly before serving.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Key Lime Mascarpone Tart
Ingredients
For the lime curd
- 7 large eggs
- 3 egg yolks
- 1 cup sugar
- 2 lemons, zested
- 1 cup lime juice, fresh
- 3/4 cup unsalted butter, cubed
For the whipped cream topping
- 1 1/2 cups heavy cream
- 2 packets Vanillina powder, or 1 teaspoon vanilla extract
For the crust
- 12 ounces Zuppalatte cookies, or graham crackers, pulsed into crumbs
- 1/2 cup unsalted butter, melted and cooled
For the filling
- 16 ounces mascarpone cheese, room temperature
- 2 packets Vanillina powder, or 1 teaspoon vanilla extract
- lime, zest and wedges, for garnish
Instructions
- 1
Cook curd ingredients (eggs, egg yolks, sugar, lemon zest, lime juice) over medium-low heat, whisking constantly, until thickened (about 15 minutes). Stir in the cubed butter, then strain the curd through a fine-mesh sieve and chill until cold.
⏱️ 20 min - 2
Whip the heavy cream with Vanillina powder (or vanilla extract) until stiff peaks form.
⏱️ 5 min - 3
Pulse the Zuppalatte cookies (or graham crackers) into fine crumbs using a food processor. In a bowl, mix the cookie crumbs with the melted and cooled unsalted butter until well combined. Press this mixture evenly into the bottom and up the sides of a tart pan. Chill the crust in the refrigerator for at least 30 minutes.
⏱️ 15 min - 4
Spread the chilled lime curd evenly into the prepared crust. In a separate bowl, mix the room temperature mascarpone cheese with the remaining Vanillina powder (or vanilla extract) until smooth. Carefully spread the mascarpone mixture over the lime curd layer. Top with the whipped cream and garnish with fresh lime zest and lime wedges. Chill the tart thoroughly before serving.
⏱️ 15 min