Creamy, tart, and citrusy, this elegant dessert is your favorite cocktail in dessert form. This tart is basically a key lime pie with rum and mint. Delicious.
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It’s such a fun thing to serve this elegant dessert to family and friends, knowing that they think they’ll be digging into a key lime pie, and watching their faces light up with delight when the mint and rum hit their tongues. It’s a very light and refreshing end to a beautiful meal.
HOW DO I MAKE A MOJITO TART?
You can use a premade, refrigerated pie crust, but this crust is easy as can be. The best part is you press it into the pan – no rolling! It is buttery, flaky, with just a bit of sweetness. Bake it blind with either pie weights, beans or rice to hold it into place.
The filling is just as easy. It is just stirring the ingredients together and pouring them into the crust. Bake, chill and serve. You can make it fancy with dollops of whipped cream, some zest, mint, and a slice of lime.
CAN I TAKE SHORTCUTS?
- Use a refrigerated pie crust
- You can use a ¼ -½ teaspoon of mint extract in a pinch. You will lose the beautiful color from the muddled mint, but it does save a couple of steps.
- No tart pan? Use a round pie plate.
Looking for a few more cocktail-inspired sweets?
- Creamy Margarita Pretzel Bars from Savingdessert.com
- Cucumber Gin And Tonic Sorbet by BourbonAndHoney.com
- Manhattan Cocktail Truffles from Freutcake.com
An elegant dessert that brings your favorite minty libabtion into a cool and creamy dessert. Flaky, buttery crust filled with a minty, lime and rum custard, this dessert is as beautiful as it is easy.
1 cup salted butter, at room temperature
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
2 cups flour
1/2 cup lime juice
1/4 cup fresh mint leaves, packed
1 (14-oz.) can sweetened condensed milk
2 large egg yolks
1/2 cup cream cheese
1 tablespoon lime zest
3 tablespoons rum
For The Tart Shell:
Preheat the oven to 350 degrees.
In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined.
Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture.
Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk
Press the dough into a 13 3/4″ x 4 1/2″ x 1″ high rectangle false-bottom tart pan, making sure that the finished edge is flat.
Chill until firm.
Line the tart pan with parchment paper. Fill with beans or rice. Bake for 20 minutes.
Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned.
Cool to room temperature.
Make the filling:
In a small bowl combine lime juice and mint. Using the end of a wooden spoon or the end of a lemon reamer, muddle the mint until broken down by pressing down and twisting.
Use a fine-mesh strainer to strain the mint particles from the lime juice. Discard mint.
In a medium bowl, whisk together sweetened condensed milk, egg yolks, and cream cheese until smooth. Add lime juice, zest, and rum. Mix until well incorporated.
Pour into the baked crust and bake in a preheated 350-degree oven until just set in the middle, 15 minutes.
Let cool at room temperature, then refrigerate until firm, at least 2 hours.
Serve with whipped cream and garnish with mint leaves and slices of fresh lemon.