Key Lime Greek Yogurt Mascarpone Tart

key lime greek yogurt mascarpone tart

I have a key lime obsession.

Regular lime is great, but key lime has just a lil extra somethin' somethin'. An extra almost ~creaminess~ to it. Key Lime Pie has always been one of my favourite desserts. 

So when there was a damn two-day long ice storm in April, and I saw key limes at the grocery store, I grabbed them instantly. It was time to add a little extra comfort and brightness into the kitchen.

The greek yogurt brings a nice smooth tartness, and the mascarpone is a super creamy and lightly sweet. Plus the limes and some honey to round out the flavours, this is an all around win. I like to keep a less-sweet cream that really compliments the sweet crust. 

Sweet Crust:

This recipe is enough for 2-3, 8” tarts. If making a single tart, you’ll have some left over but this freezes incredibly well for up to 6 months. I usually make a double batch and freeze it for whenever the occasion arises! Pull it out a day or two before you want to use it, and keep it in the fridge. Or let it warm up on the counter (but not too much, you still want it to be cool when you work with it).

150g sugar
250g shortening at room
4g salt
1 tsp vanilla extract
1 large egg
60ml milk
435g pastry flour, sifted

  • Cream together the sugar, flavours and shortening until light and fluffy. 
  • Add the milk to the shortening, mixing on high speed until fully incorporated.
  • Add the egg to the shortening and scrape down the bowl
  • Add the sifted flour into the mixture gradually and blend until smooth
  • Transfer the dough onto a floured surface and knead into a short log shape, then chill in the fridge until use
  • When chilled, roll the dough out without making it too thin, and place it in the tart pan. Make sure to gently press the dough into the edges, and then trim the top
  • Bake for 10-15 minutes at 375F until lightly golden


Key Lime Cream:

60ml whipping cream, whipped
3 TBS honey
10 key limes
225g full-fat greek yogurt
225g mascarpone

  • Zest 5 limes and juice all 10 limes
  • Mix everything together until smooth
  • Yup, that’s it
  • Taste it and adjust to your preference.


Dark Chocolate

  • Once your crust has cooled completely, melt down dark chocolate and brush it onto the tart shell and let it harden. This is important to prevent the crust from getting soggy, and the dark chocolate is amazing in this recipe anyway. So don’t skip it.
  • When the chocolate is fully hardened (important!!!!), smooth the key lime cream into the shell
key lime greek yogurt mascarpone tart

Now, go make this!

Lavender Shortbread

I remember as a kid my mom's obsession with lavender. She would always lather on lavender hand cream, or stuff pockets of lavender into our underwear drawers. Every year at the CNE, she would visit the same booth to pick up more dried lavender. She would grab a few lavender flowers from the tester and carry it around in her hands. She'd shove our noses into it, "I just love the smell of lavender!". We used to make fun of her lavender obsession.

Well, now I'm an adult and have a lavender obsession of my own. We become our mothers, do we not??

My first taste of it was in a lavender flavoured ice cream from a little organic shop. I didn't know what to make of it. It was kind of nice, kind of like eating potpourri?? But my sister Diana loved it, and would get it often. Like a true "big sister", I had to try it every time for quality control. Lo ad behold, it grew on me.

My sister made these cookies, adapted from the Five Roses cookbook (published before the bible probably). They were the perfect balance of sweet, crumbly, and floral. 

lavender shortbread

Lavender can be a lot. The flavour is strong, so start with a small amount.


  • 2 cups all purpose flour
  • 1 cup butter
  • 1/2 cup icing sugar
  • 1/2 teaspoon salt
  • 1 egg yolk
  • 1 teaspoon lavender flowers


Preheat oven to 350F. Gently whip butter, and stir in sugar, salt and egg yolk until just incorporated. Add the flour a little bit at a time until the mixture is stiff, throwing in the lavender flowers at the very end.

Turn the dough onto a floured counter and knead with extra flour just until the mix begins to crack. Roll out the dough to about 1/4 inch thickness. Cut into shapes and bake for 10 minutes until slightly golden.

lavender shortbread