Lime and Strawberry Tarts
These tarts are perfect summer desert packed with lime, mint and strawberry flavours. If you like Key-lime pie, this dessert is for you.
Servings 8
Ingredients
Base
- 300 g digestive biscuits
- 150 g butter room temperature
- 2 tbsp white sugar
Filling
- 1 tin condense milk
- 4 egg yolks
- 4 limes
- Pinch of salt
Mascarpone cream
- 200 ml double cream
- 200 g mascarpone
- 1 lime
Strawberry jam
- 400 g strawberries
- 2 tbsp sugar
- 1 tbsp corn starch
- mint leaves
Instructions
- Pre-heat your oven temperature to 200ºC. Get your tart tins ready and grease them with some butter. Blend digestive biscuits until smooth and then mix them with room temperature butter and sugar until you get a dough. Fill the bottoms and the sides of the tins with the dough and press it in firmly. Bake for about 10 minutes and let cool completely.
- For the filling, whip egg yolks for about a minute and then add condense milk, whip for another minute or two. At the end stir in juice and finely grated peel form the limes and pinch of salt. Fill your cooled bases and bake for about 20 mins on 190ºC. Let cool down completely.
- Prepare the strawberry, lime and mint jam. Chop strawberries and mint into small pieces and add to the pot alongside the sugar and corn starch. Let it simmer on low heat for about 10 mins until everything comes together and thickens. Let it cool completely before adding to your tarts. Mix mascarpone and double cream and whip until everything combines and thickens, about 2 minutes. Do not over do it or your cream separates.
- To assemble your tarts, pipe the mascarpone cream around the sides. You can use same tip or different sizes and shapes tips, depending on what result you want to achieve. Once you have your outlines, fill the centres with the strawberry jam. Sprinkle with some finely grated lime peel and enjoy. Keep refrigerated.