Lime Mousse Tarts
Light and sweet with just a little pucker, these Lime Mousse Tarts are a refreshing dessert for summer! Featuring freshly squeezed lime juice, lime zest, whipped cream, and flaky tart shells, they’re just the sort of whimsical treat we would expect to find on a tea table in Wonderland! Enjoy these little tarts with a freshly steeped cup of our Margaret’s Orchard fruit tisane, either hot or iced.
Lime Mousse Tarts
Makes 12 Mini TartsIngredients:
For the Tart Shells
- 1 ½ cup all-purpose flour
- Pinch of salt
- 2 Tbsp. powdered sugar
- 1 stick of cold, salted butter, chopped into cubes
- 4 Tbsp. ice water
For the Lime Mousse
- 1 cup cold heavy whipping cream
- ¼ cup sugar
- 2 Tbsp. lime juice
- 1 Tbsp. grated lime zest
- Green food coloring (optional)
- Candied lime peel for garnish* (optional)
*Note, you can purchase candied lime peel, or make your own. Recipe for candied lime peel.Instructions:
- Preheat oven to 375°F.
- Place the flour, powdered sugar, and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
- Add the cold butter and pulse until the butter is about the size of peas – probably about 8 pulses.
- Pour the ice water into the food processor and pulse the machine until the dough begins to come together. Try not to over-mix.
- Dump out on a floured work space. If it’s sticky at this point, gently work in a little flour. If it’s too dry to bring together, add a small amount of water.
- Pull the dough together into a disc, wrap in plastic wrap, and refrigerate for 20-30 minutes.
- Once the dough has rested in the fridge, roll it out to about 1/8″ thick.
- Cut 3″ circles with a round cutter, with a fluted or smooth edge.
- Gently press each dough circle into the bottom of a muffin tin, allowing the dough to come up the sides (it might not reach to the top). Prick the bottom of each tart shell with a fork before baking.
- Bake for about 12 minutes, until lightly golden. Remove and allow to cool completely. They will have likely shrunk down a bit – this is normal because it’s an all-butter crust.
- In the bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream until it begins to thicken.
- Add the sugar, lime juice, zest, and a couple drops of green food coloring if using, and continue beating until stiff peaks form.
- Pipe into the cooled tart shells. You can use a plastic bag with a corner cut off or a piping bag. Garnish with candied lime peel if desired.