![]() The charming first and second snowstorms pass and the ones that follow are met with more of a really? it’s snowing again? Squarely between Christmas and mid-Winter break, it’s too early in the season to be so weary of the cold, but here I am, counting down the days until the hi/bye gloves can literally come off.įortunately, just when I’ve resigned myself to thinking it’s going to be as beige and bleak going forward as the paragraph above, January - as if implicitly understanding that it’s going to have to sell itself harder - presents us with a luminous ray of tropical sunshine packaged as citrus fruit. The holiday party tinsel-and-bubbly frenzy of November and December is replaced with hibernation and Netflix binges. Leave some of the curd showing around the edges.įinally, top with a lime slice or wedge, and some grated lime zest! Keep in the refrigerator for up to a week, covered.January, as far as I’m concerned, is a pretty mediocre month. Start in the center of the tart, and pipe small circles to resemble roses. Don’t over-whip.Īdd mixture to a piping bag with an open star tip 1M. Add this by spoonfuls, while the mixer is on med. Whip until well-blended.Īdd 8 oz mascarpone cheese at room temp. Then add: 3/4 c granulated sugar, 1 tsp vanilla, and a pinch of salt. Leave about a 1″ border of the cream cheese showing.įinally, prepare the mascarpone whipped cream topping.įor this, I whipped: 1 1/2 c heavy whipping cream til stiff peaks form Spread chilled curd over the tart, using a spoon. Key lime curd (made in the microwave!) See my post for Citrus Curd, and double the recipe. Pour mixture into the tart shell, and spread to the edges using an offset spatula. Cool completely.īeat all ingredients together in a mixing bowl, using a paddle attachment. ![]() Place tart pan on a cookie sheet, and bake for 10-12 min, til lightly golden. Press firmly into the pan and against the sides, using a 1 c measuring cup. Preheat oven to 350 degrees.Ĭombine all ingredients into a med bowl, and stir to combine. Spray with non-stick cooking spray, and set aside. Prepare a 10″ tart pan, with removable bottom. ![]() Into the tart crust, I added a cream cheese layer, topped that with a homemade key lime curd (see my post for ), then piped my mascarpone whipped topping in a beautiful rose pattern! I garnished with a fresh lime slice or wedge, and a bit of lime zest. Anyone that knows me – will not be surprised by this addition! I find this adds just the right amount of crunch and walnut flavor to the crust. I added some finely chopped walnuts into this crust – since the entire rest of the dessert is so smooth and creamy. Of course a key lime tart needs a graham cracker crust – which I use as the base for my cheesecakes. I made the key lime curd a few days ago, and you could also bake the crust ahead of time – so this tart was put together in about 1 hour! They look like they take much more time and talent than they do! This key lime tart is a perfect example. They are guaranteed to create a “wow” factor when served. I think an elegant tart is one of the prettiest desserts on the planet. ![]()
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