Prepare the Tart Shell - Preheat the oven to 350°F (175°C).
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar together until just combined and smooth. Mix in the vanilla extract.
In a separate bowl, sift together the flour and a pinch of salt. Add the dry ingredients to the butter mixture and mix on low speed until the dough begins to come together. Turn the dough onto a lightly floured surface and gently shape it into a flat disk.
Press the dough evenly into a 13¾ × 4½ × 1-inch rectangular tart pan with a removable base, ensuring the edges are neat and even. Chill the tart shell until firm.
Line the chilled shell with parchment paper and fill with baking beans or rice. Bake for 20 minutes, then carefully remove the parchment and weights. Prick the base lightly with a fork and return to the oven for 20–25 minutes more, until lightly golden. Allow the tart shell to cool completely.
Prepare the Filling - In a small bowl, combine the lime juice and mint leaves. Using the end of a wooden spoon, gently muddle the mint by pressing and twisting to release its oils. Strain the mixture through a fine-mesh sieve, discarding the mint solids and reserving the infused lime juice.
In a medium bowl, whisk together the sweetened condensed milk, egg yolks, and cream cheese until smooth and creamy. Stir in the mint-infused lime juice, lime zest, and rum, mixing until fully incorporated.
Pour the filling into the cooled tart shell and bake at 350°F (175°C) for about 15 minutes, or until the centre is just set.
Allow the tart to cool at room temperature, then refrigerate for at least 2 hours, until fully chilled and firm.
To serve, finish with softly whipped cream and garnish with fresh mint leaves and delicate slices of lime for a bright, elegant presentation.
A few details make all the difference
01
Keep the Tart Shell Crisp
Chilling the dough before baking helps prevent shrinkage and keeps the edges sharp. For an extra-crisp base, ensure the shell turns lightly golden after the baking beans are removed.
02
Gently Muddle the Mint
Avoid crushing the mint too aggressively. A light press-and-twist releases the fragrant oils without introducing bitterness, giving the filling a fresh, clean mint flavour.
03
Decorate Just Before Serving
Wait until serving time to add the whipped cream, mint leaves and lime slices. This keeps the garnish fresh and prevents the cream from softening during chilling.
Why this recipe works
Silky lime custard is lifted with a hint of rum and fresh mint, creating a refreshing twist on the beloved key lime pie—vibrant, indulgent, and irresistibly delicious.
Cook’s notes
Shortcut Option
A refrigerated pie crust works perfectly well if you’d like to save time. Simply fit it into your tart pan and proceed with the recipe.
Mint Alternative
In place of fresh mint, you may use ¼–½ teaspoon of mint extract. While this simplifies the process, the filling will lose the subtle natural tint that muddled mint provides.
Prepare the Tart Shell - Preheat the oven to 350°F (175°C).
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar together until just combined and smooth. Mix in the vanilla extract.
In a separate bowl, sift together the flour and a pinch of salt. Add the dry ingredients to the butter mixture and mix on low speed until the dough begins to come together. Turn the dough onto a lightly floured surface and gently shape it into a flat disk.
Press the dough evenly into a 13¾ × 4½ × 1-inch rectangular tart pan with a removable base, ensuring the edges are neat and even. Chill the tart shell until firm.
Line the chilled shell with parchment paper and fill with baking beans or rice. Bake for 20 minutes, then carefully remove the parchment and weights. Prick the base lightly with a fork and return to the oven for 20–25 minutes more, until lightly golden. Allow the tart shell to cool completely.
Prepare the Filling - In a small bowl, combine the lime juice and mint leaves. Using the end of a wooden spoon, gently muddle the mint by pressing and twisting to release its oils. Strain the mixture through a fine-mesh sieve, discarding the mint solids and reserving the infused lime juice.
In a medium bowl, whisk together the sweetened condensed milk, egg yolks, and cream cheese until smooth and creamy. Stir in the mint-infused lime juice, lime zest, and rum, mixing until fully incorporated.
Pour the filling into the cooled tart shell and bake at 350°F (175°C) for about 15 minutes, or until the centre is just set.
Allow the tart to cool at room temperature, then refrigerate for at least 2 hours, until fully chilled and firm.
To serve, finish with softly whipped cream and garnish with fresh mint leaves and delicate slices of lime for a bright, elegant presentation.
Cook’s notes
Shortcut Option: A refrigerated pie crust works perfectly well if you’d like to save time. Simply fit it into your tart pan and proceed with the recipe.
Mint Alternative: In place of fresh mint, you may use ¼–½ teaspoon of mint extract. While this simplifies the process, the filling will lose the subtle natural tint that muddled mint provides.
Cooking mode
Summer Mojito Lime Tart
Prepare the Tart Shell - Preheat the oven to 350°F (175°C).
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar together until just combined and smooth. Mix in the vanilla extract.
In a separate bowl, sift together the flour and a pinch of salt. Add the dry ingredients to the butter mixture and mix on low speed until the dough begins to come together. Turn the dough onto a lightly floured surface and gently shape it into a flat disk.
Press the dough evenly into a 13¾ × 4½ × 1-inch rectangular tart pan with a removable base, ensuring the edges are neat and even. Chill the tart shell until firm.
Line the chilled shell with parchment paper and fill with baking beans or rice. Bake for 20 minutes, then carefully remove the parchment and weights. Prick the base lightly with a fork and return to the oven for 20–25 minutes more, until lightly golden. Allow the tart shell to cool completely.
Prepare the Filling - In a small bowl, combine the lime juice and mint leaves. Using the end of a wooden spoon, gently muddle the mint by pressing and twisting to release its oils. Strain the mixture through a fine-mesh sieve, discarding the mint solids and reserving the infused lime juice.
In a medium bowl, whisk together the sweetened condensed milk, egg yolks, and cream cheese until smooth and creamy. Stir in the mint-infused lime juice, lime zest, and rum, mixing until fully incorporated.
Pour the filling into the cooled tart shell and bake at 350°F (175°C) for about 15 minutes, or until the centre is just set.
Allow the tart to cool at room temperature, then refrigerate for at least 2 hours, until fully chilled and firm.
To serve, finish with softly whipped cream and garnish with fresh mint leaves and delicate slices of lime for a bright, elegant presentation.
A letter from table number seven
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