Baking | Mascarpone Lime Curd Walnut Oat Tart. Simple, Delicious Dessert #makehalfyourgrainswhole Recipe
“There is nothing in this world more motivating than cheese.”
Mascarpone Lime Curd Walnut Oat Tart. It was a tart that was meant to happen. For two reasons. One I had made a batch of cookies earlier and in my carelessness had forgotten to record the weight of clarified butter. Yes, clarified butter, my new favourite pantry ingredient. The second reason was of course that there was a cheese contest running on Better Butter, a website I love contributing to. Oh, and a third reason – WE ♥ CHEESE AT HOME!!
So I decided to get to work essentially to remake the cookie dough for the biscuit base. It’s not a lot to do actually because the biscuit base is a two step procedure, basically from the jar of one food processor into the bowl of the stand mixer. Loads to be thankful for. The Hamilton Beach Blender/Chopper is going strong and is great to have on my shelf. Then of course there is the work-a-holic kitchen helper. Now I wonder what I did for all these years? It’s an absolute boon to have the KitchenAid Stand Mixer on my counter. From whipping a sponge, to churning out butter, to kneading bread dough to a one step cookie dough, that’s all I use. What do I love most? That it keeps my hands free, and that the quality of the gadget is fab. Did I mention cold pressed juices? ♥♥♥. You can find my recipe for the Tropical Mango Cooler on the Kitchen Aid Blog.Talk about my love for kitchen appliances. Last but not the least the Thermomix. Makes to coolest and most delicious lime curd. In goes everything and out comes lime curd! No standing, no stirring, nothing. You just need to turn the buzzer off once it’s ready, and transfer the lime curd into clean jars! I made a batch a couple of days ago, and that happily found its way into the Mascarpone Lime Curd Walnut Oat Tart.Our lime tree has been quite productive of late and has amazed us with a full crop of limes. Beautiful organic, thin skinned, no seed beauties. There’s nothing like home grown produce, the joy unparalleled. While we had a constant flow of lemonade through summer, I always enjoy making lime curd. I don’t enjoy the taste on its own because for me it’s a little too ‘eggy’ {not for some friends who happily eat it out of the jar}. Yet add some to whipped cream, an frosting/filling or buttercream and the taste comes alive. Beautiful, citrusy, zingy, clean, fresh, summery is how this tart turned out to be topped with mascarpone lime curd! I had made a batch of walnut, lime rosemary,walnut shortbread this past winter, so I knew that lime and walnuts pair quite well. While the initial plan for the tart was chocolate, the Better Butter contest changed that a bit. I had mascarpone cheese in the fridge, so the easiest filling turned out to be this! Of course it helped that I had made the lime curd two days ago and it was well chilled.And because the process was so simple, because the Mascarpone Lime Curd Walnut Oat Tart was so good, and because walnuts and oats are good for you, also because the tart turned out to be so popular, I made another one. Actually a half batch, and this time gave it a dark chocolate filling as per original plan. Addictive good stuff! So for a 7″ tart shell I made a ganache with 150g 70% dark couverture chocolate, 85g single cream and 15ml full fat milk. Warmed the chocolate with the cream in the microwave, agitated it, added a splash of milk, agitated it a bit more {with a balloon whisk}. Once it chilled in the fridge for 30 minutes turned it into the baked shell, and let it set. Took about 2 hours and we had tart! Mascarpone Lime Curd Walnut Oat Tart Print 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. CourseDessert CuisineAmerican Servings Prep Time 2 7" tarts 1 hour Cook Time 20 minutes Servings Prep Time 2 7" tarts 1 hour Cook Time 20 minutes Mascarpone Lime Curd Walnut Oat Tart Print 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. CourseDessert CuisineAmerican Servings Prep Time 2 7" tarts 1 hour Cook Time 20 minutes Servings Prep Time 2 7" tarts 1 hour Cook Time 20 minutes Ingredients Oat Walnut Cookie Base 100 g oats 85 g walnuts 85 g brown sugar 1/4 tsp baking soda 40 g clarified butter/ghee chilled 1 small egg cold 1 tsp vanilla extract Mascarpone Lime Curd Filling 250 g mascarpone 200 g lime curd Zest of 2 limes lime curd 240 g sugar 1/2 tsp lemon extract optional Zest of 2 limes 150 ml freshly squeezed lime juice 125 g unsalted butter diced 4 eggs Servings: 7" tarts Instructions 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 their oil. Transfer to bowl of stand mixer, flat mixer attachment, add the clarified butter/ghee 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. Note: You can use the same measurements to make a stove top version. Cooking times might differ. Share this Recipe bakingbetter buttercitrusdessertfoodgluten freehealthyholiday bakingKitchenaid Indialimelime curdmadewithkitchenaidrecipessweettartThermomixtraditionalwalnuts Email Facebook Twitter Pinterest Google+ LinkedIn PreviousBaking | Genoa Fougasse. Also Malacca Spiced Yogurt, Tangier Hummus & Syracuse Foxnuts {& a giveaway}... be delicious with SprigLatest OneBaking | Mascarpone Lime Curd Walnut Oat Tart. Simple, Delicious Dessert #makehalfyourgrainswhole Leave A Comment Cancel reply Baking | Mascarpone Lime Curd Walnut Oat Tart. Simple, Delicious Dessert #makehalfyourgrainswhole 2016/07/26 Baking | Genoa Fougasse. 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