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Fresh & Cream Cheese

Lime Mascarpone Tart


  • 250g South Cape Mascarpone cheese
  • 1 cup (250g) castor sugar
  • grated rind and juice of 3 large limes
  • 6 eggs, lightly beaten
  • 1 x 30 cm pre-baked sweet shortcrust pastry tart case*
  • extra mascarpone or pure cream, whipped, for serving

Sweet Shortcrust Pastry Tart Case
Makes 1 x 30cm tart case

  • 1 1/3 cups (170g) plain flour
  • pinch baking powder
  • 100g chilled butter, cubed
  • 1 egg, lightly beaten
  • ¼ cup (60g) caster sugar


Lightly whisk together mascarpone, sugar and rind until smooth. Whisk in eggs and lime juice until smooth and pour into pastry case. Bake at 160°C for 30-40 minutes or until just set. Allow to cool before removing from tin. Serve tart cut into wedges dolloped with cream.

Tip: Decorate with slices of lime that have been liberally dusted with icing sugar and seared in a hot pan until caramelised.

Sweet Shortcrust Pastry Tart Case

Blend flour, baking powder and butter in a food processor until fine crumbs form.

Combine egg and sugar and add to the flour, blending briefly until the mixture just forms a ball. Turn out onto a floured surface and knead lightly until smooth.

Roll out between baking paper to 2mm thickness and line a 30cm flan tin with removable base. Refrigerate for 10 minutes. Prick well with a fork and refrigerate for at least 15 minutes. Bake at 200°C for 20 minutes until a light golden colour.

Allow to cool and use as required. Note: this pastry can shrink when cooked if stretched during handling, so take care to handle gently when lining the tin.