A fun spin on the good old key lime pie, mojito tart with einkorn crust is my preferred version of the classic. It came about because of the enormous supply of mint in my garden, and transformed into a lovely and not overly sweet treat reminiscent of my favorite drink. My version uses custard base with gently heated egg yolks and gelatin to set it, instead of condensed milk. I think it looks so pretty with the top that’s white from the custard froth and the yellow middle. You can use this crust recipe to make a pie too, if you prefer, just make sure to use pie weights (or some parchment paper with a handful of dried beans). Einkorn flour combined with bright yellow egg yolks from pasture raised chickens makes a beautiful golden crust and einkorn, THE oldest unhybridized wheat, is easier to digest because of its lower gluten content, while containing a superior amount of vitamins and minerals.
HOW TO MAKE MOJITO TART WITH EINKORN CRUST
Ingredients
Crust:
1.5 cup (200g) all-purpose einkorn flour (I use Jovial)
1 teaspoon sugar
7 tbsp (100g) butter, cubed
2 egg yolks
2 tbsp sour cream
Filling:
1 ¼ tbsp grassfed gelatin (I use GreatLakes gelatin)
1/2 cup water
5 lemons and 10 limes
Handful of fresh mint (optional)
1/2 cup (100g) sugar
4 egg yolks
1 stick (115g) butter, cubed, at room temperature
15-30ml white rum
Mint extract (optional)
Instructions
Place einkorn flour and sugar in a food processor (I use mini), add butter, and process until the mixture forms small crumbs.
Add egg yolks and sour cream and pulse until the dough starts to come together.
Transfer dough to a well floured surface and gently knead it into a ball.
Roll the dough out roughly to fit your tart pan. The edges will probably crumble some, even though the dough is pretty elastic (this happens because einkorn flour is more fragile than regular wheat flours). You can reshape the edges with your finger; and always make sure the work surface is well floured.
Transfer the dough onto a 9″ tart pan (I flip the board upside down).
Press with your fingers t0 even out; poke with a fork several times (this will prevent bubbling).
Bake in a pre-heated to 350ºF (180ºC) oven for 20 minutes. The beauty of this crust is it comes out of any pan very easily.Â
Make filling:
Mix gelatin with water in a small sauce pan. Leave to bloom while you are working on the rest.
Juice lemons and limes, you should have about 100g of juice. Pour the juice into a medium sauce pan; set aside for a few minutes.
Grab a handful of fresh mint leaves and muddle them with sugar to release the oil (you can skip this step and just use the mint oil instead).
Add egg yolks to sugar/mint mixture and whisk until they become pale yellow.
Heat the juice on low heat until very warm to hot but not boiling. Pour the juice into the egg mixture in very slow stream until all incorporated.Â
Pour everything back into the sauce pan. Use a strainer to catch the mint leaves.
Simmer on low for 5 minutes stirring constantly; transfer to a bowl of a stand mixer fitted with a paddle attachment.
Beat on the lowest setting until just slightly warm. Add rum and mint extract, if using. Then add butter and beat on medium until butter is incorporated.
Pour the filling into the tart crust; place in the fridge for 3-4 hours, or better overnight. If desired, you can top it with lime wedges after 20 minutes in the fridge.
Mojito Tart with Einkorn Crust
Ingredients
CRUST
- 1.5 cup 200g all-purpose einkorn flour (I use Jovial)
- 1 teaspoon sugar
- 7 tbsp 100g butter, cubed
- 2 egg yolks
- 2 tbsp sour cream
FILLING
- 1 ¼ tbsp grassfed gelatin
- 1/2 cup water
- 5 lemons and 10 limes
- Handful of fresh mint optional
- 1/2 cup (100g) sugar
- 4 egg yolks
- 1 stick (115g) butter cubed, at room temperature
- 15-30 ml white rum
- 5-7 drops of mint extract optional
Instructions
MAKE CRUST
- Place einkorn flour and sugar in a food processor (I use mini), add butter, and process until the mixture forms small crumbs.
- Add egg yolks and sour cream and pulse until the dough starts to come together. Transfer dough to a well floured surface and gently knead it into a ball.
- Roll the dough out roughly to fit your tart pan. The edges will probably crumble some, even though the dough is pretty elastic (this happens because einkorn flour is more fragile than regular wheat flours). You can reshape the edges with your finger; and always make sure the work surface is well floured.
- Transfer the dough onto a 9" tart pan (I flip the board upside down).
- Press with your fingers to even out; poke with a fork several times (this will prevent bubbling).
- Bake in a pre-heated to 350ºF (180ºC) oven for 20 minutes. The beauty of this crust is it comes out of any pan very easily.
MAKE FILLING
- Mix gelatin with water in a small sauce pan. Leave to bloom while you are working on the rest.
- Juice lemons and limes, you should have about 100g of juice. Pour the juice into a medium sauce pan; set aside for a few minutes.
- Grab a handful of fresh mint leaves, and muddle them with sugar to release the oil (you can skip this step and just use the mint oil instead).
- Add egg yolks to sugar/mint mixture and whisk until they become pale yellow.
- Heat the juice on low until very warm to hot but not boiling. Pour the juice into the egg mixture in very slow trickle until all incorporated.
- Pour everything back into the sauce pan. Use a strainer to catch the mint leaves.
- Simmer on low for 5 minutes stirring constantly; transfer to a bowl of a stand mixer fitted with a paddle attachment.
- Beat on the lowest setting until just slightly warm. Add rum and mint extract, if using.
- Then add butter and beat on medium until butter is incorporated.
- Pour the filling into the tart crust; place in the fridge for 3-4 hours, or better overnight.
- If desired, you can top it with lime wedges after 20 minutes in the fridge.
Notes
