I love drinking Mojito cocktail, especially in summer! The combination of lime and mint is simply incredible, which make Mojito taste so refreshing and divine! So, if you are a Mojito fan just like me – then you will love the Mojito taste in crostata (Italian tart). Simple and easy to prepare, here is my Mojito crostata summer recipe:
- 40 grams’ caster sugar
- 2 eggs (plus 1 egg yolk to brush)
- 70 grams’ olive oil (or butter cut into small pieces)
- Zest from 1 lime, finely grated
- 1 mint leaf, finely chopped
- ½ teaspoon lime juice, freshly squeezed
- 250 grams’ plain flour
- A pinch of salt
- 1 teaspoon baking powder
- Marmalade or jam of your choice (I used mixed berry marmalade for this recipe)
- First, preheat the oven to 170 °C / 338°F / Gas Mark 3.
- In a bowl, beat the eggs and sugar until combined. Next, add the lime zest, lime juice, finely chopped mint leaf, and the olive oil/butter and mix to combine. Apply the flour, salt, and baking powder and knead everything into a smooth, supple dough. Form the dough into a ball.
- (Note: If you were using butter instead of olive oil, I recommend you to put the dough in the fridge for about 30 minutes before baking.)
- Grease a 25-cm/ 10-inch round springform tart tin or 4-6 small tart tins (depending on their size).
- Roll out the pastry very thinly on a floured work surface and use to line the base and sides of the tin. Remove a bit of the dough and place it aside for decoration (you will need it in the end).
- After that, use a fork to prick several holes in the pastry and apply some marmalade all over it with a tablespoon. Use a decoration knife for the dough to make some figures and decorate your tart.
- Finally, brush with an egg yolk and bake for around 17-20 minutes. Remove from the oven and let it cool down completely before removing from the tin(s).
- Before serving, decorate with mint leaves, a slice of lime and/or dust with some icing sugar (if desired).