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  • 250g South Cape Mascarpone cheese

  • 1 cup (250g) castor sugar

  • grated rind and juice of 3 large limes

  • 6 eggs, lightly beaten

  • 1 x 30 cm pre-baked sweet shortcrust pastry tart case*

  • extra mascarpone or pure cream, whipped, for serving

  • Sweet Shortcrust Pastry Tart Case

  • Makes 1 x 30cm tart case

  • 1 1/3 cups (170g) plain flour

  • pinch baking powder

  • 100g chilled butter, cubed

  • 1 egg, lightly beaten

  • ¼ cup (60g) caster sugar


  • 1.

    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.

  • 2.

    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:

  • 1.

    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.

  • 2.

    Note: this pastry can shrink when cooked if stretched during handling, so take care to handle gently when lining the tin.


For more information and recipes from this series, click on the following link

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