My favorite lime curd recipe elevated for any gathering, holiday, or afternoon tea in this lime curd & mascarpone fruit tart. Originally featured in my 2018 Thanksgiving Sides & Sweets eBook, I am now excited to share it for your enjoyment all year round!
Lime Curd & Mascarpone Fruit Tart
My favorite lime curd recipe elevated for any gathering, holiday, or afternoon tea in this lime curd & mascarpone fruit tart.
- 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
- 3 eggs
- 1/2 cup turbinado sugar
- 1/2 cup fresh lime juice
- 2 tsp lime zest
- 2 tbsp unsalted butter
- 4 oz. mascarpone cheese room temperature
Fresh fruit for garnish
Crust: In a standing mixer, cream the butter and sugar. With the motor running, add 1 1/2 tbsp of egg, the vanilla extract, and then slowly add the flours. Mix until combined. press into a 14″ x 4.5″ rectangular or 9″ circular tart pan. Refrigerate for minimum 1 hour to overnight.
Curd: Whisk the eggs, 1/2 cup sugar, and lime juice in a saucepan over medium heat. Whisk constantly until thick enough to coat a spoon, 8-10 minutes. Transfer to a blender and blend on very low speed, slowly adding small chunks of the other 2 tbsp of butter. Transfer to a bowl, cover, and chill 2 hours minimum. Make sure to lick the spoon!
Preheat to 350F. Bake your chilled tart shell 8-10 minutes until golden brown.
Before serving, whisk the mascarpone cream into the curd. Pour into the cooked tart shell, garnish with your favorite fruit, chill for 30 minutes to 2 hours, and serve!
The curd can be made up to 3 days in advance. However, mix in the mascarpone cream the day of.
The crust dough can be made up to 2 day sin advance.
Decoration: Garnish with whatever is in season. For example, berries, passion fruit, figs, pomegranate.
Can this lime tart be made in advance?
I almost always make the lime curd up to 3 days in advance. However, mix in the mascarpone cream the day of. It keeps fresher in the refrigerator if you keep them separate until day you plan to serve. Also, the crust dough can be made up to 2 day sin advance. I like to make the crust dough in advance and refrigerate overnight in the baking tin. Then, I bake it off the morning of, and fill it just before serving.
How should I decorate this lime curd & mascarpone fruit tart?
Garnish the tart with whatever is in season. For example, berries, passion fruit, figs, pomegranate. The photographed tart above is garnished with all of the above, in addition to some fresh mint leave. However, I have also garnished it with kiwi, persimmon, and even cactus pears.
How else do I use this lime curd?
- Green Lime Curd Creme with Graham Cracker Crumbs
- Key Lime Sufganiyot (Dairy Free)
- Lime Curd Tart with Graham Cracker Crust