Lightly whisk together mascarpone, sugar and rind until smooth. Whisk in eggs and lime juice until smooth and pour into pastry case. Bake at 160C for 30-40 minutes or until just set. Allow to cool before removing from tin. Serve tart cut into wedges dolloped with cream.
Tip: Decorate with slices of lime that have been liberally dusted with icing sugar and seared in a hot pan until caramelised.
Sweet Shortcrust Pastry Tart Case:
Blend flour, baking powder and butter in a food processor until fine crumbs form. Combine egg and sugar and add to the flour, blending briefly until the mixture just forms a ball. Turn out onto a floured surface and knead lightly until smooth. Roll out between baking paper to 2mm thickness and line a 30cm flan tin with removable base. Prick well with a fork and refrigerate for at least 15 minutes. Bake at 200C for 20 minutes until a light golden colour. Allow to cool and use as required.
Note: this pastry can shrink when cooked if stretched during handling, so take care to handle gently when lining the tin.
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