Lime & Limoncello Tart
This Lime & Limoncello tart is just a twist of the classic Key Lime Pie. It has the same tartness, but is a bit creamier and the Limoncello adds an interesting undertone. I've never been a fan of the chocolate wafer cookies that you buy, so the graham cracker crust is made a bit "chocolatey" by using cocoa powder. This is super easy to make, doesn't take much time, and can be made a day ahead. You can serve the slices plain, or garnish with a dollop of whipped cream,
Ingredients
For the Crust
- 12 whole graham crackers
- 1/3 cup granulated sugar (67)
- 5 tbsp unsalted butter (72g)
- 1 tbsp unsweetened cocoa powder (7g)
For the Filling
- 14 oz sweetened condensed milk (364ml)
- 1/3 cup Mascarpone cheese (96g)
- 1/2 cup fresh lime juice (119ml)
- 1/4 cup Limoncello (60ml)
- 1 tbsp lime zest (6g)
- 2 large grade A egg yolks
Instructions
For the Crust
- Preheat your oven to 350° for Convection and 375° for Standard bake. Break up the 12 graham crackers and place in your food processor. Add the sugar, and process until the crackers are ground into fine crumbs.
- Melt the butter. Add the cocoa powder to the melted butter, and whisk to combine. Pour the butter/cocoa over the graham cracker crumbs and process for a few seconds, or until all ingredients are evenly combined.
- Pour the mixture into a 9" removable bottom tart pan, and using the the bottom of a measuring cup or glass, firmly pack the crumbs onto the bottom of the pan. Using your fingers press some of the crumbs up along the fluted sides and press to compact. It is very important that this graham cracker mixture is firmly packed on the bottom of the tin as well as the sides. This will keep it from falling apart when you cut into the baked tart.
- Put the tart pan on a baking pan lined with foil (this will keep a bit of butter from dripping onto the bottom of your oven). Place on the center rack of your preheated oven and bake for 12 minutes. Remove and allow to cool a bit before adding the filling.
For the Filling
- Place the sweetened condensed milk, Mascarpone in the bowl of your mixer. Use the whisk attachment and and beat at high speed until it is light and airy.
- Add the egg yolks, one at a time, incorporating each before adding the next. When the yolks have been added, pour in the lime juice, lime zest and the Limoncello. Beat at low speed until the liquid has mixed in completely, then turn to high speed for about 30 seconds.
- Pour the batter into the cooled graham cracker crust. Place on a baking pan and place on the middle rack of your preheated oven. Bake for 15 minutes.
- When baked the filling will have a slight "jiggley" center. It will become firmer as it cools. Place in the refrigerator for at least 2 hours prior to serving.
- May be served as is, or you may garnish with a dollop of lightly sweetened whipped cream or heavy cream and mascarpone whipped to soft peaks. The tart should be stored in the refrigerator and will be just fine for at least 3 days.