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Photo of Mascarpone Lime Curd Walnut Oat Tart by Deeba Rajpal at BetterButter

Mascarpone Lime Curd Walnut Oat Tart

Deeba Rajpal
60 minutes
Prep Time
20 minutes
Cook Time
12 People
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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.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • American
  • Baking
  • Dessert
  • Gluten Free

Ingredients Serving: 12

  1. For the Oat walnut Cookie Base:
  2. 100 gms oats
  3. 85 gms walnuts
  4. 85 gms brown sugar
  5. 1/4 tsp Baking Soda
  6. 40 gms clarified butter/ghee, chilled
  7. 1 small egg cold
  8. 1 tsp vanilla extrac
  9. For the Mascarpone lime Curd Filling:
  10. 250 gms mascarpone
  11. 200 gms lime curd {recipe follows}
  12. Zest of 2 limes
  13. lime curd
  14. 240 gms sugar
  15. 1/2 tsp lemon extract optional
  16. Zest of 2 limes
  17. 150 ml freshly squeezed lime juice
  18. 125 gms unsalted butter diced
  19. 4 eggs


  1. Oat Walnut Cookie Base
  2. Preheat the oven to 180C.
  3. 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
  4. 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.
  5. 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.
  6. Bake in a preheated oven for 20 minutes, then cool completely on cookie rack.
  7. Mascarpone Lime Curd Topping
  8. 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.
  9. Using a microplane zester, grate over some lime zest. Garnish with fresh mint leaves. Chill until ready to serve.
  10. Thermomix Lime Curd
  11. Place sugar into TM bowl, mill for 15 seconds on speed 10. Add zest, mill for 20 seconds on speed 10
  12. Scrape down jug, add butter, eggs and lime juice. Cook for 20 minutes at 90°C on speed 2, without measuring cup
  13. 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.

Reviews (3)  

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Kanak Patel
Kanak Patel   Aug-05-2016

Wow! the image looks superbly awesome

Dimple Shah
Dimple Shah   Jul-29-2016

when do we add egg in the tart base?

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