MOJITO TART

2 min readJun 21, 2020

Fancy something refreshing, zingy and super bloomin’ easy to make? No need to look any further, I gotchu! My delicious Mojito Tart.

1/2 cup lime juice
1/4 cup mint leaves
1/4 cup sour cream
3 tbsp white rum (I used Lord Byron Distillery
Silver Rhum)
1 can of sweetened condensed milk
2 large egg yolks
1 tbsp lime zest
Pre-made tart cases

It’s cold, and I’m lazy, so I purchased Pampas Pastry Sweet Tart Cases from Woolies for this dessert.

Heat the oven at 180°C and pop your pastry cases in for 10 minutes or until lightly golden. While your pastry is baking, pop your lime juice and mint into a medium bowl and gently muddle it up. Pop to one side for about 10 minutes to infuse. Once the mint has broken down, strain into a bowl.

In another medium bowl, whisk together your sweetened condensed milk, egg yolks, and sour cream. Once you have a creamy consistency, add your lime/mint mix, lime zest, and white rum together and gently blend.

Your pie crust should be nicely golden by now. Remove from oven and allow to cool at room temperature. Once the crust has cooled, pour our mix into the crust and bake until just set in the middle for approx 15 minutes.

Refrigerate your tarts overnight, ready to be served up with either some pipped whipped cream, ice cream or on their own.

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MOJITO TART

Written by Kara’s Rum Quest