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Lime-Pistachio Tart

Recipe photo courtesy of Yunhee Kim

Creamy meets crunchy when a layer of velvety lime-flavored mascarpone-ricotta mousse and tart lime curd come together in a rustic pistachio shell. It may look like a cheesecake, but it is lighter and airier -- a fitting finale to a spring get-together. Indeed, the green zest garnish lends itself quite nicely to a Saint Patrick's Day meal.

Source: Martha Stewart Living, March 2007


For the Dough

For the Filling


Cook's Notes

Start preparing this dessert at least two days before you plan to serve it. You can prepare the curd and crust dough up to 3 days in advance. The day before serving, bake the crust, top with the lime curd and the mascarpone-ricotta filling, and refrigerate. Pull it out of the fridge come dessert time.

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How would you rate this recipe?
  • Jennifer Starr
    31 AUG, 2013
    I just finished this and can't wait to serve it tomorrow-stole a test bite and it's delicious. Not sure what the other reviewers were questioning or complaining about. The recipe requires some planning, but the directions and ingredients are very clear. Just follow the directions and this will come out great. In case anyone reviews those older comments, it definitely is 20 yolks and half of the egg mixture goes into the cheese mixture, so yes, the ricotta has eggs - eleven yolks plus one whole.
  • dnteatylwsno
    22 SEP, 2010
    This recipe should be given in three steps. The crust, the curd filling and the ricotta/mascarpone filling. With ingredients and steps for each. From experience (I'm 100% Italian) the ricotta NEEDS eggs to hold together when baking *see Penelope?
  • Cathi65
    4 MAY, 2010
  • njr
    19 MAR, 2010
    So which is it??!! 20 (twenty) egg yolks, or 2 (two)?? BIG difference... Nj
  • njr
    19 MAR, 2010
    So which is it??!! 20 (twenty) egg yolks, or 2 (two)?? BIG difference... Nj
  • AmyRR
    25 JAN, 2010
    There are issues with this recipe the amount of eggs and lime juice will give you a tart portion that fills almost the entire crust not just a small portion as shown in the picture. I spent a ton of money on the ingredients only to have to throw the whole thing out. martha you should look at this reipe as its not protioned properly. I would says its 2 egg yolks and 2 Tbsp of lime juice to make that small amount of curd.
  • CatherineCullen
    16 MAR, 2009
    How do you know which sugar and which eggs to use for which part of the recipe?
  • PenelopeRB
    15 MAR, 2008
    Delicious! Full of tart goodness. I started making this on a Tuesday (the dough), Wednesday (the lime curd, and strained the ricotta) and assembled on Thursday for serving Friday evening. Give dough ample time to come up to room temperature. Nice crust texture; a good counterpoint to the lime-y tartness of the fillings, but the pistachio flavor was a bit overpowered. That was ok, as the texture and color were good. Keep chilled after serving, as it "melted" a bit when sitting out at the party.

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