“Ate my first piece. Pure divinity in all my senses! So much texture and contrast and perfection in one bite. How do you make these things happen?”
I can’t wait to welcome this new little girl into my heart.
She’ll be so loved, so adored, and born a yogi.
Thank you, Jillian, for allowing me to treat you and your soon to be angel to just a little slice of heaven: White Chocolate Key Lime Shortbread Tart.
White Chocolate Key Lime Shortbread Tart
Crust:
1 cup all purpose flour
1/2 cup powdered sugar
8 Tbs. butter, melted and cooled
1/4 tsp. baking powder
1/4 tsp. sea salt
zest of 4 key limes
Combine all ingredients in a small bowl. Mix well. Form into a dough ball and chill for 4 hours or freeze for 30 minutes.
Preheat the oven to 325 degrees.
Press the chilled dough into a parchment lined tart pan (4-5″).
Bake for 25 minutes, until golden brown.
Remove from the oven and allow to cool.
Filling:
6 oz. white chocolate chips
8 oz. mascarpone cheese, room temperature
3/4 cup powdered sugar
1/4 tsp. vanilla extract
juice of 4 key limes
In a small sauce pan or double boiler, heat the white chocolate over very low heat, stirring constantly, careful not to burn.
Once completely melted, pour over the baked shortbread crust and spread as an even layer.
Chill for several hours.
Meanwhile, combine the mascarpone, sugar, vanilla, and key lime juice. Stir or whip well, until silky smooth.
Once the white chocolate layer has set, spread the sweet lime layer over the top.
Top with fresh key lime zest and berries.
Chill again before slicing and serving.
