Page 272 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Key Lime Mascarpone Cream Pie

MAKES 1

(8- /20- )

—
,
, ? And she never fails to
please, this lovely pie. Key lime pie is as silky sweet and tangy as a
lazy day on the soft sands of Florida. Mascarpone is a natural
addition, providing an extra dose of creaminess and tang.

Sweet Tart Dough (page 30) ½ batch

Key lime juice (I use
½ cup plus 3 tablespoons 120 ml, plus 45 ml
Manhattan brand), divided
sweetened condensed milk 1 (14-ounce) can 1 (396-g) can

egg yolks 4

salt pinch

mascarpone cheese ¼ cup 60 g

heavy cream 1 cup 240 ml

confectioners’ sugar ¼ cup 25 g

1
. Preheat the oven to 350°F (175°C). Line an 8-inch (20-cm) tart pan
with the dough, then dock the bottom and freeze it for 20 minutes.
Line the crust with parchment, fill it with pie weights or dried beans,
and bake it for 20 minutes. Remove the weights and lining, then
bake the crust for 15 minutes more, or until it no longer has a raw-

dough sheen.
2

. For the filling, whisk together ½ cup (120 ml) of the Key lime juice
with the condensed milk, egg yolks, and salt. Pour the mixture into
the crust and bake it for 20 to 25 minutes, or until the filling is set.
Allow it to cool completely.