I think an elegant tart is one of the prettiest desserts on the planet. They are guaranteed to create a “wow” factor when served. They look like they take much more time and talent than they do! This key lime tart is a perfect example. I made the key lime curd a few days ago, and you could also bake the crust ahead of time – so this tart was put together in about 1 hour!
Of course a key lime tart needs a graham cracker crust – which I use as the base for my cheesecakes. I added some finely chopped walnuts into this crust – since the entire rest of the dessert is so smooth and creamy. Anyone that knows me – will not be surprised by this addition! I find this adds just the right amount of crunch and walnut flavor to the crust.
Into the tart crust, I added a cream cheese layer, topped that with a homemade key lime curd (see my post for http://recipesinspiredbymom.com/citrus-curd-microwave-version/), then piped my mascarpone whipped topping in a beautiful rose pattern! I garnished with a fresh lime slice or wedge, and a bit of lime zest.
Prepare a 10″ tart pan, with removable bottom. Spray with non-stick cooking spray, and set aside. Preheat oven to 350 degrees.
Graham cracker crust:
1 1/4 c graham cracker crumbs
2 Tbsp granulated sugar
1 Tbsp light brown sugar
1/2 c finely chopped walnuts
5 Tbsp unsalted butter, melted
Combine all ingredients into a med bowl, and stir to combine. Pour mixture into the prepared tart pan. Press firmly into the pan and against the sides, using a 1 c measuring cup. This works perfectly around the edges!
Place tart pan on a cookie sheet, and bake for 10-12 min, til lightly golden. Cool completely.
Cream cheese filling:
Ingredients:
12 oz cream cheese, room temp
3/4 c confectioner’s sugar
3/4 tsp vanilla
3 Tbsp heavy cream
Beat all ingredients together in a mixing bowl, using a paddle attachment.
Pour mixture into the tart shell, and spread to the edges using an offset spatula. Refrigerate tart.
Key lime curd (made in the microwave!) See my post for Citrus Curd, and double the recipe.
Spread chilled curd over the tart, using a spoon. Leave about a 1″ border of the cream cheese showing.
Finally, prepare the mascarpone whipped cream topping.
For this, I whipped: 1 1/2 c heavy whipping cream til stiff peaks form
Then add: 3/4 c granulated sugar, 1 tsp vanilla, and a pinch of salt. Whip until well-blended.
Add 8 oz mascarpone cheese at room temp. Add this by spoonfuls, while the mixer is on med. Mix til well blended and smooth. Don’t over-whip.
Add mixture to a piping bag with an open star tip 1M. Start in the center of the tart, and pipe small circles to resemble roses. Leave some of the curd showing around the edges.
Finally, top with a lime slice or wedge, and some grated lime zest! Keep in the refrigerator for up to a week, covered.
