Key Lime Mascarpone Tart
Rosella Rago
- Serves
- 8 - 10
This is my Italian American answer to the classic diner-style key lime pie. Nonna Romana loved the flavor, but always thought it was too sweet—so I made one she could get behind. The lime curd is tart and silky. The mascarpone keeps it grounded. The crust is no-bake and cookie-based. The whipped cream? Always homemade. It’s the kind of dessert that ends a summer dinner the right way.
—Rosella Rago
Ingredients
For the lime curd
- 7 large eggs, plus 3 additional yolks
- 1 cup sugar
- Zest of 2 lemons
- 1 cup fresh lime juice
- 3/4 cup unsalted butter, cubed
For the whipped cream topping
- 1 1/2 cups heavy cream
- 2 packets Vanillina powder or 1 tsp vanilla extract
For the crust
- 12 oz Zuppalatte cookies or graham crackers
- 1 stick unsalted butter, melted and cooled
For the filling
- 16 oz mascarpone cheese, room temperature
- 2 packets Vanillina powder or 1 tsp vanilla extract
- Lime zest and wedges for garnish
Directions
- Step 1
Cook curd ingredients over medium-low heat, whisking constantly, until thickened (about 15 minutes). Stir in butter, strain, and chill.
- Step 2
Whip cream with vanilla until stiff.
- Step 3
Pulse cookies into crumbs, mix with butter, and press into a tart pan. Chill.
- Step 4
Spread lime curd into crust. Mix mascarpone with Vanillina and spread over the curd. Top with whipped cream and garnish. Chill before serving.