Chocolate & Lime Curd Mascarpone Tarts
Some time ago now I bought four little tart cases which I’ve been wanting to bake with, but somehow haven’t managed until a couple of weeks ago. As soon as I made the lime and ginger curd though, I knew I wanted to use it in a tart with chocolate pastry to contrast with that beautiful yellow. But how to do it? Just the lime curd on its own would be too intense. It needed toning down and mascarpone seemed like the right thing to do it with. CityHippyFarmGirl has been trying to get me to use mascarpone for a while now and I’ve certainly been inspired by her use of it – she even makes her own. So the big question was, did I put a layer of mascarpone at the bottom and top it with the curd or did I mix the two together? Visually, the tarts would have looked better topped by the curd, but taste wise, I thought it would work better mixed. So this is what I did:
- Creamed 175g unsalted butter with 70g castor sugar.
- Mixed in 175g plain flour, 60g semolina, 20g cocoa and a pinch of salt.
- Bought it together with my hands and kneaded briefly until all ingredients were incorporated.
- Rolled out on a flour service to about 1/2 cm thick. Cut four circles from a small saucer and pressed these into 4 9 cm buttered tart tins with push up bottoms.
- Trimmed the edges with a knife.
- Bought all the scraps together and rolled out again to the same thickness, then cut out into heart shaped biscuits which I placed on a lined baking tray.
- Baked tarts and biscuits at 180C for 10 minutes.
- Left to cool.
- Mixed 250g mascarpone with 4 tbsp of lime curd.
- Divided the mixture between the tart cases.
- Blobbed some lime curd over the surface in an, ahem, arty sort of way.
- Scattered a little grated chocolate over the tops – using my new grater.
The mascarpone lime curd filling was delicious – I could quite easily have eaten the bowlful that I’d made, thankfully I managed to restrain myself. I’m glad I did, because as I’d imagined, it paired extremely well with the chocolate shortbread and was truly delicious. It wasn’t as intensely sherbety as the lime curd buttercream I made, but the flavour was still zingy.
CT, who had no idea what these were before tasting them, identified the crust as shortbread straight away. He likes shortbread. He thought the lime was riding the crest of the creaminess and it tasted like real lime too. The contrast of texture & flavour was superlative and it made him want to roll it around in his mouth again and again with his eyes closed. To conclude, he thought it was a superior cheesecake and was pleased to get to eat a whole one all by himself, even if it was rather small.