Key Lime Mascarpone Tart

Key Lime Mascarpone Tart.

Key Lime Mascarpone Tart


For 1 Batch(es)

For the Lime Curd:

  • 1 cup fresh lime juice
  • 2 lemons, zest only
  • 1 cup sugar
  • 7 large eggs
  • 3 egg yolks
  • 3/4 cup unsalted butter, cubed

For the crust:

  • 12 ounces Zuppalatte Cookies
  • 1 stick unsalted butter, melted and cooled

For the whipped cream topping:

  • 1 1/2 cups heavy whipping cream
  • 1 packet Vanillina powder or 1 teaspoon vanilla extract

For the filling:

  • 16 ounces mascarpone cheese, room temperature
  • 2 packets Vanillina powder or 2 teaspoons vanilla extract


  1. Yield: 1-11 inch round tart
  2. Get the ingredients needed for this recipe HERE
  3. To make the lemon curd:   
    1. In a bowl, whisk the eggs and egg yolks together and set aside.
    2. In a heavy bottomed sauce pan combine the sugar, zest, juice and egg mixture together and whisk on a medium low heat until mixture thickens and can coat the back of a spoon. About 15 minutes.
    3. Stir in butter and then remove from heat when it's melted.
    4. Strain and let cool before using. Keep refrigerated.
  4. To make the whipped cream:
    1. Add the whipping cream and Vanillina to a mixing bowl.
    2. Beat with an electric mixer until stiff peaks form. Set aside.

  5. To make the crust:
    1. In a food processor, process the cookies until they are very fine crumbs. About 45 seconds.
    2. In a bowl, add the melted butter to the crumbs and form a paste. Press into and 11 inch loose bottom tart pan making sure the crumbs are even all around the edges. You may also use the bottom of a glass to flatten it out.
    3. Place the tart pan in the refrigerator while you prepare the filling.
    For the Filling:
    1. In a bowl add 2 cups of lime Curd to the Mascarpone and vanilla. Mix with a hand mixer until smooth and combined.
    2. Pour into the chilled crust and spread the whipped cream over it.
    3. Let the tart set in the refrigerator for about 4 hours or overnight.
    4. Decorate with lime wedges and zest



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