Mascarpone Lime Curd Walnut Oat Tart | How to make Mascarpone Lime Curd Walnut Oat Tart

Name: Mascarpone Lime Curd Walnut Oat Tart
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 12 people
Ingredients: For the Oat Walnut Cookie Base:; 100 gms oats; 85 gms walnuts; 85 gms brown sugar; 1/4 tsp Baking Soda; 40 gms clarified butter/ghee, chilled; 1 small egg cold; 1 tsp vanilla extrac; For the Mascarpone Lime Curd Filling:; 250 gms mascarpone; 200 gms lime curd {recipe follows}; Zest of 2 limes; Lime curd; 240 gms sugar; 1/2 tsp lemon extract optional; Zest of 2 limes; 150 ml freshly squeezed lime juice; 125 gms unsalted butter diced; 4 Eggs

By Deeba Rajpal | 26th Jul 2016 |

★★★★★

4.7 from 3 reviews Rate It!

Mascarpone Lime Curd Walnut Oat Tartby Deeba Rajpal

Prep Time
60
mins
Cook Time
20
mins
Serves
12
People

23 saves

3 reviews

14 likes

About Mascarpone Lime Curd Walnut Oat Tart Recipe

Beautiful, citrusy, zingy, clean, fresh,summery is how this tart turned out to be topped with mascarpone lime curd! A healthy biscuit base makes the Mascarpone Lime Curd Walnut Oat Tart even better. You can make cookies with the same dough, as also use different fillings to top the tart.

Mascarpone Lime Curd Walnut Oat Tart is an authentic dish which is perfect to serve on all occasions. The Mascarpone Lime Curd Walnut Oat Tart is delicious and has an amazing aroma. Mascarpone Lime Curd Walnut Oat Tart by Deeba Rajpal will help you to prepare the perfect Mascarpone Lime Curd Walnut Oat Tart in your kitchen at home. Mascarpone Lime Curd Walnut Oat Tart needs 60 minutes for the preparation and 20 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Mascarpone Lime Curd Walnut Oat Tart. This makes it easy to learn how to make the delicious Mascarpone Lime Curd Walnut Oat Tart. In case you have any questions on how to make the Mascarpone Lime Curd Walnut Oat Tart you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Deeba Rajpal. Mascarpone Lime Curd Walnut Oat Tart will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Mascarpone Lime Curd Walnut Oat Tart

Ingredients to make Mascarpone Lime Curd Walnut Oat Tart

For the Oat walnut Cookie Base:
100 gms oats
85 gms walnuts
85 gms brown sugar
1/4 tsp baking soda
40 gms clarified butter/ghee, chilled
1 small egg cold
1 tsp vanilla extrac
For the Mascarpone lime Curd Filling:
250 gms mascarpone
200 gms lime curd {recipe follows}
Zest of 2 limes
lime curd
240 gms sugar
1/2 tsp lemon extract optional
Zest of 2 limes
150 ml freshly squeezed lime juice
125 gms unsalted butter diced
4 eggs

How to make Mascarpone Lime Curd Walnut Oat Tart

Oat Walnut Cookie Base
Preheat the oven to 180C.
Place oats, walnut halves, brown sugar and baking soda in jar of chopper. Blend in short bursts until you get a uniform brown sugar like consistency, just until it feels like moist breadcrumbs. Don't overwork or the walnuts will release oil
Transfer to bowl of stand mixer, flat mixer attachment, add the clarified butter/ghee and egg and mix at speed 4 until it comes together like cookie dough.
Line the base of the tart tins with parchment paper. Divide the cookie dough between the two. Work up t the edges, and then flatten the base.
Bake in a preheated oven for 20 minutes, then cool completely on cookie rack.
Mascarpone Lime Curd Topping
Whisk the mascarpone with a balloon whisk until light and smooth. Whisk in the lemon curd. Don't over mix else the topping will lose volume. Pipe into the pie shell.
Using a microplane zester, grate over some lime zest. Garnish with fresh mint leaves. Chill until ready to serve.
Thermomix Lime Curd
Place sugar into TM bowl, mill for 15 seconds on speed 10. Add zest, mill for 20 seconds on speed 10
Scrape down jug, add butter, eggs and lime juice. Cook for 20 minutes at 90°C on speed 2, without measuring cup
Insert measuring cup and mix for 25 seconds at speed 6. Pour into 2 hot washed jam jars with twist-off lids and close immediately. Cool completely before storing in the fridge.