Lime Mousse Tart Recipe

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 Tarts


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.  

  1. Preheat oven to 375°F.
  2. 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.
  3. Add the cold butter and pulse until the butter is about the size of peas – probably about 8 pulses.
  4. Pour the ice water into the food processor and pulse the machine until the dough begins to come together. Try not to over-mix.
  5. 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.
  6. Pull the dough together into a disc, wrap in plastic wrap, and refrigerate for 20-30 minutes.
  7. Once the dough has rested in the fridge, roll it out to about 1/8″ thick.
  8. Cut 3″ circles with a round cutter, with a fluted or smooth edge.
  9. 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.
  10. 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.
  11. In the bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream until it begins to thicken.
  12. Add the sugar, lime juice, zest, and a couple drops of green food coloring if using, and continue beating until stiff peaks form.
  13. 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.