Mojito Crostata

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:

Servings 6-8


  • 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).
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Buon Appetito!

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