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Mojito Tart

Lime Pie With a twist!
Prep Time25 mins
Cook Time50 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: Southern
Servings: 8 -10
Author: Debbie


Lime Curd Filling

  • 2 tablespoons light rum use the good stuff
  • 4 limes at room temperature
  • 1 1/2 cups sugar
  • 1/4 pound unsalted butter at room temperature
  • 4 extra-large eggs at room temperature
  • 1/8 teaspoon salt

Tart Shell:

  • 3/4 cup unsalted butter at room temperature
  • 1/2 cup sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 3/4 cups all-purpose flour
  • Pinch salt
  • Several sprigs of peppermint


Tart Shell

  • In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined.
  • Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture.
  • Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk
  • Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat.
  • Chill until firm.
  • Butter 1 side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry.
  • Fill with beans or rice. Bake for 20 minutes.
  • Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned.
  • Allow to cool to room temperature.

Lime Curd Filling

  • Remove the zest of 4 limes with a vegetable peeler or zester, being careful to avoid the white pith.
  • Squeeze the limes to make 1/2 cup of juice and set the juice aside.
  • Put the zest in a food processor fitted with a steel blade.
  • Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest.
  • Add-- the eggs, 1 at a time, and then add the lime juice and salt and rum.
  • Mix until combined.
  • Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes.
  • The lime curd will thicken at about 175 degrees F, or just below a simmer.
  • Remove from the heat and set aside.
  • Fill the prepared tart shell with warm lime curd and allow to set at room temperature.
  • Cover Lightly and refrigerate until ready to serve.
  • Garnish with thin twists of lime slices and zest, add a sprig of peppermint.