Crust
8 tbsp unsalted butter room temperature
3.5 tbsp powdered sugar
1 egg beaten
1/4 tsp vanilla extract
1 cup all-purpose flour
1/4 cup almond flour
1/4 tsp salt
Filling
3 eggs
1/2 cup sugar
1/2 cup lime juice
2 tsp lime zest
2 tbsp unsalted butter
4 oz. mascarpone cheese, at room temperature
Fresh fruit for garnish
Crust: Using a hand-held mixer, cream the butter and sugar. Add 1.5 tbsp of egg, the vanilla extract, and salt, then mix to combine. Mix the two flours together, then add to the butter mixture. Mix until combined, frissaging on a clean countertop if needed. Press into a 14″ x 4.5″ rectangular or 9″ circular tart pan. Place plastic wrap over the crust, and using a mixing cup covered with plastic wrap, smooth the surface of the crust’s bottom. Place in freezer at least 30 minutes. This can be made up to two days in advance.
Curd: Whisk the eggs, sugar, lime juice and lime zest in a saucepan over medium heat. Whisk constantly until thick enough to coat a spoon, 8-10 minutes. Push this mixture through a strainer set over a clean bowl to remove any zest or lumps of egg. Add the butter and stir until it is completely incorporated. Cover and chill at least 2 hours, and up to 3 days in advance.
Preheat the oven to 350° F. Place the tart pan on a cookie sheet. Lightly spray aluminum foil with cooking spray, and place in the frozen tart shell, fitting it snugly (oiled side down). Fold the edges of the foil over the top edges of the crust to keep them from browning too much. Fill the tart shell with pie weights. Bake for 30 minutes, until golden brown.
Before assembling the tart, whisk the mascarpone cream into the curd. Pour into the baked and cooled tart shell, garnish with your favorite fruit, and chill for 30 minutes to 2 hours. Serve soon afterwards.
Fruit: Garnish with whatever is in season. Berries, kiwi, figs, pomegranate seeds, mint leaves, curls of lime zest, as appropriate.
2019 – Used 14″ x 4.5″ tart pan. I used light cream cheese instead of mascarpone and it was fine. It would be pretty with a glaze of apple jelly on the fruit.
2019 – 2nd attempt. Used mascarpone cheese and it was delicious, but a bit looser than the cream cheese version. Topped with blackberries, raspberries, and blueberries, very good. The cookie crust has cracked in several places both times I’ve make this so far, although it doesn’t really matter, it gets covered up.