Mojito Tart

If you like a good lime pie and also enjoy a frozen lime cocktail, so combining the two you will have a tasteful rendition of a Mojito, my Mojito tart! This one takes a little time, and some patience, but I promise you, you won't be disappointed!.  

This mojito tart is just the cool treat to serve on a warm summer day. For a little extra flare, thinly slice silvers of lime for added garnish. This is a dessert that looks super elegant but is actually super easy to make. A mojito tart is a great contribution to share at a potluck, it's super easy to make and each bite is absolutely delicious.

Ingredients:

For the pastry:

• 225g butter, softened at room temperature
• ½ cup icing sugar
• 1 tsp vanilla extract
• 2 cups plain flour

For the filling:

• ½ cup lime juice, about 3-4 limes depends on the size
• ¼ cup fresh mint leaves, packed
• 1 can (397g) condensed milk
• 2 egg yolks
• 120g cream cheese, room temperature
• 1 tbsp lime zest
• 3 tbsp rum

Method:

Preheat the oven to 175ºC/165ºC for fan assist oven.

To make the tart pastry: In a bowl, beat the butter and sugar together until they are just combined. Add the vanilla extract.

In another bowl, sift together the flour and salt. Then add it into the butter and sugar mixture. Mix on a low speed until the dough starts to come together. Dust the worktop with some flour, put the dough on the worktop and shape the pastry into a flat disk.

Press the dough into a rectangular loose bottom tart pan (about 13"x 4"), making sure that the edges is flat. Chill until firm.

Line the tart pan with baking paper. Fill it with baking beans or rice. Bake for about 15 minutes. Remove the paper and beans, prick the tart all over the base with a fork, and bake again for another 20 minutes or more, or until lightly brown.

Cool at room temperature.

To make the filling: In a small bowl, combine lime juice and mint. Using the end of a wooden spoon or the end of a lemon reamer, muddle the mint until broken down by pressing down and twisting.

Use a fine-mesh strainer to strain the mint particles from the lime juice. Discard the mint.

In a medium bowl, whisk together sweetened condensed milk, egg yolks and cream cheese until smooth. Add lime juice, zest and rum. Mix until well incorporated.

Pour into the baked crust and bake in a preheated oven until just set in the middle, about 15 minutes.

Serve with whipped cream and garnish with mint leaves and slices of fresh lime