Name: Lime-Pistachio Tart Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 10
Cuisine: American
Ingredients: For the Dough:; 1 cup raw unsalted pistachios; 1¾ cups all purpose flour; ¾ cup confectioners' sugar; 1 tbsp confectioners' sugar; 1½ tsp coarse salt; 1 tbsp lime zest; ½ cup cold unsalted butter; 1 large egg yolk; 1 large egg; For the Filling:; 1 cup whole milk ricotta cheese; 2 cups sugar; 20 large egg yolks; 2 large eggs; 6 tbsp lime zest; 2 cups fresh lime juice; 1 cup unsalted butter; 1¾ cups mascarpone cheese

How To Make Lime-Pistachio Tart

Offering nutty and zesty tones, this lime-pistachio tart combines ricotta cheese and mascarpone cheese for a creamy filling, served over a pistachio crust.

Preparation: 20 minutes

Cooking: 1 hour 20 minutes

Chill Time: 2 days

Total: 2 days 1 hour 40 minutes

Serves:

Ingredients

For Dough:

1cupraw unsalted pistachios,shelled
1¾cupsall purpose flour
¾cupconfectioners’ sugar
1tbspconfectioners’ sugar
1½tspcoarse salt
1tbsplime zest,finely grated
½cupcold unsalted butter
1large egg yolk
1large egg

For Filling:

1cupwhole milk ricotta cheese
2cupssugar
20large egg yolks
2large eggs
6tbsplime zest,finely grated
2cupsfresh lime juice
1cupunsalted butter
1¾cupsmascarpone cheese

Instructions

Dough:

Whisk together nuts, flour, sugar, salt, and lime zest in a large bowl. Using fingertips, work in butter until the largest pieces are the size of peas; make a well in center.
Whisk yolk and egg in a small bowl, and pour into well. Gradually draw flour mixture into center, kneading until combined. Shape dough into a disk. Wrap in plastic, and refrigerate overnight.
Preheat oven to 325 degrees F. Let dough come to room temperature; roll out on a lightly floured surface to ¼-inch thick. Fit dough into a 10×3-inch springform pan, pressing and patching so that dough reaches 2-inches up sides of pan.
Line with parchment; fill with pie weights or dried beans. Chill in the freezer for 15 minutes.
Bake crust for 30 minutes. Remove pie weights and parchment. Bake for 15 to 18 minutes until edge of crust is golden brown and inside is pale golden brown. Let cool slightly on a wire rack.
Remove sides from pan; and transfer crust to rack to cool completely.

Filling:

Place ricotta in a sieve lined with cheesecloth, and set over a bowl. Cover, and refrigerate overnight.
Prepare an ice-water bath; set aside. Whisk sugar, yolks, and eggs in a large heatproof bowl. Whisk in lime zest and juice. Set bowl over a pan of simmering water. Cook, whisking occasionally, for about 30 minutes until thick.
Remove from heat. Add butter, a few pieces at a time, whisking until smooth after each addition. Pour through a fine sieve into a bowl set in ice-water bath. Place plastic wrap directly on surface of lime curd. Let cool. Refrigerate overnight.

To Assemble:

Spread 2½ cups of lime curd over crust. Put ricotta and mascarpone into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed for about 5 minutes until thick. Reduce speed to low.
Beat in remaining lime curd. Raise speed to high, and beat for 3 minutes. Pour over lime curd in crust, spreading evenly with an offset spatula; gently shake to remove any air bubbles. Refrigerate, uncovered, overnight.
Garnish with zest before serving.
Serve and enjoy.