A Mojito Bakewell Tart To Beat The Heat – Daring Bakers

June 27, 2009 at 12:00 am 53 comments

It’s nearly July.

You’ve got it in your head that you want to remodel your front yard. You’re going to pull out all the old grass, taking the moss and weeds with it, and replant new seeds. You’re going to transfer your herb garden, plant lots of beautiful flowers, and create a fence with espalier fruit trees – apple, pear, and asian pear. You might even ask your teenage daughter to help once in a while.

And generally, it’s hard work. Hard, hot work. You can drink all the water you want, but what would really cool you off?

A mojito!

I know some of you guys were intrigued by the jelly that I put up earlier this week. There were a lot of great guesses, and some of them got pretty close but nobody got it quite right. It turns out, this little jar is much more than a delicious batch of lime and mint jelly. It’s part of this month’s Daring Bakers challenge!

The June Daring Bakers’ challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart… er… pudding that was inspired by a rich baking history dating back to the 1800’s in England.

The Bakewell Tart is a tart crust spread with jam, jelly, curd, or even chocolate, and then topped with moist, spongy almond frangipane. For the challenge we were asked to make the crust and frangipane as instructed, but we had freedom over the jelly.

I’d never made jelly by myself before, so I knew that I definitely wanted to make that part of the challenge. I played with so many different flavors in my head before finally settling on lime and mint. It’s a slightly unusual combination for a jelly, and it sounded so utterly different and refreshing that I knew it would make this pretty challenge even more special.

When I told my dad my flavor combination, he said, “Why not make mojitos to go along?” So he brought the mint, the limes, and the rum, and I headed next door to ask the neighbors for a bowl of ice. The result was a cool, fresh mojito. It turns out, I really like them. I think I could have probably had one or two all by myself. Luckily my parents and I shared two glasses among us and I was able to really focus on the tart as well. :)

I was a little unsure about how almond would pair with lime and mint, but the tart was super delicious. On its own, the jelly is fantastic. It’s tangy and bursting with flavor, and tastes so bright that everyone is a little surprised when they first try it. In the tart, the flavor was much more subdued. In hindsight, a jam like raspberry, pear, or peach would have probably better fit the tart, but the mojito jelly did add a lovely green stripe and interesting twist to an otherwise straightforward dessert.

The tart crust was a huge hit, especially with my dad. It’s officially my new go-to tart crust. And the frangipane? I’d never made it before, but I can’t get enough of it. I’d love to try making it with other nuts (pistachio or hazelnut, maybe?) and the jelly is definitely a recipe I’ll keep. Three components, three successes… what a challenge!

I made the jelly first. I’m not sure it came out absolutely perfectly… the jelly didn’t fully solidify in the unopened jars. I put the one that I opened in the refrigerator, however, and the jelly had a great texture. I really encourage you guys to try this recipe… While it looks a bit unusual, the taste has such a zing. Next time I might filter out the bits of lime zest and mint, or perhaps I would try to cut them smaller.

I used half regular mint, and half orange mint that we grow in our garden. The orange mint is much more mild and sweet and has a slight citrus scent that went quite nicely with the lime, but standard mint works well too.

Mojito (Lime and Mint) Jelly
Adapted from Cookin’ With Cyndi
Makes 5 half-pints

2 tablespoons lime zest
3/4 cup lime juice
3/4 cup freshly packed mint leaves, finely chopped
1 3/4 cups water
4 cups sugar
Green liquid food coloring
3 oz liquid fruit pectin

The jars must be completely sterilized. Put the glass jars, lids, and a funnel into a large pan and cover with water. Boil for 20 minutes, or follow the directions that come along with the lids. When the jars are removed from the water they will dry off almost immediately, so wait until the jelly is nearly ready.

Combine zest, juice, mint, and water in a 4 quart saucepan and stir in sugar. Bring mixture to a boil over high heat, constantly stirring. Add a few drops of food coloring and stir in fruit pectin. Bring to a full rolling boil for one minute, then remove from heat and skim off the foam with a metal spoon.

Pour the jelly into hot, sterilized jars, using the sterilized funnel and leaving 1/4″ headway in each jar. Cover immediately with lids and screw on the bands finger tight. Process the jars in boiling water for 5-10 minutes, then cool jars on wire racks.

I made an 8″ tart and a small 4″ tart from this recipe, which originally makes a 9″ tart.

Sweet Shortcrust Pastry
Makes a 9″ tart

225g (8oz) all purpose flour
30g (1oz) sugar
2.5ml (½ tsp) salt
110g (4oz) unsalted butter, cold (frozen is better)
2 (2) egg yolks
2.5ml (½ tsp) almond extract (optional)
15-30ml (1-2 Tbsp) cold water

Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.

Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.

Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes.


125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar
3 (3) eggs
2.5ml (½ tsp) almond extract
125g (4.5oz) ground almonds
30g (1oz) all purpose flour

Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.

Mojito Bakewell Tart
Makes a 9″ Tart

1 recipe Sweet Shortcrust Pastry (see above)
1 recipe Frangipane (see above)
1 cup Mojito Jelly (see above)

Place the chilled dough disc on a lightly floured surface. If it’s overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes.

Preheat oven to 200C/400F.

Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 35 minutes.

The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.

When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.

Printer Friendly Version – Mojito Bakewell Tart with Mojito Jelly

I also highly recommend you check out the other Daring Bakers’ versions of this tart. From chocolate to lemon curd to more flavors of jam than I can list, every creation is super special. Thanks again for the great challenge!

Update: I’m giving away a jar of the Mojito Jelly! Post a comment to be entered… Ends July 6th, 2009.

Entry filed under: Daring Bakers, Pies/Tarts. Tags: , , , , , , .

IT’S SUMMER! Mojito Jelly Giveaway

53 Comments Add your own

  • 1. Mary Alpineberry  |  June 27, 2009 at 12:38 am

    Your mojito tart is so creative!

  • 2. lisamichele  |  June 27, 2009 at 12:54 am

    What a fantastic idea. Like I’ve told you before, you are one creative and talnted baker/cook at 17! I wish I could try your tart right now, along with the nice, cold mojito! Beautifully done!

  • 3. Mélanger  |  June 27, 2009 at 1:08 am

    Ohhh, fabulous combination. LOVE the mojito! :)

  • 4. Cristine  |  June 27, 2009 at 2:08 am

    What a fantastic idea! Looks great!

  • 5. Angela  |  June 27, 2009 at 3:34 am

    Looks fab, and I could really go for one of your mojitos right now! Beautiful photos – the green looks stunning!

  • 6. Rosa  |  June 27, 2009 at 4:38 am

    Wow, what a great tart! I love your choice of filling! Awesome idea!



  • 7. Frenchie  |  June 27, 2009 at 5:08 am

    This is a great idea! I love that you are starting to follow your passion at such a young age. Stick with it!

  • 8. Anula  |  June 27, 2009 at 5:44 am

    Lime and mint jelly! what a great idea! I’m sure it was delicious! You did a great job :) Cheers.

  • 9. Anula  |  June 27, 2009 at 5:55 am

    Lime and mint jelly! what a great idea! I’m sure it was delicious! You did a great job :) Cheers.
    Sorry… forgot to say great post – can’t wait to read your next one!

  • 10. sara  |  June 27, 2009 at 7:08 am

    That lime and mint jelly sounds amazing! Yum. :) I love the idea of doing a mojito themed tart!!

  • 11. Lauren  |  June 27, 2009 at 9:11 am

    Your tart looks amazing =D. I love the idea of lime and mint jelly, sounds wonderful!!

  • 12. Aparna  |  June 27, 2009 at 9:34 am

    Very unusual jelly/ jam and I can see this DB challenge turned out to be a winner every which way. :)

  • 13. nutmegnanny  |  June 27, 2009 at 9:45 am

    How creative and super tasty looking. Great job:)

  • 14. Marta  |  June 27, 2009 at 9:48 am

    Hahahaha mojito jelly! hat a great idea Elissa! I think you did a fantastic job with this tart, very creative and completely season appropriate! Love it!

  • 15. Natalie  |  June 27, 2009 at 10:20 am

    What an excellent idea.. mohitos and bakewell tart! :))
    I should definitely try it out next time around.

  • 16. Lori  |  June 27, 2009 at 11:21 am

    Beautiful. What a great idea. And the jam, well I cut and pasted it and it will definitely be in my kitchen fairly soon.

  • 17. Amanda  |  June 27, 2009 at 12:02 pm

    Mmmm… I just had a mojito the other night. What a great idea for a jam!

    P.S. My tart is cooling now and I absolutely cannot wait to cut into it. :)

  • 18. isa  |  June 27, 2009 at 12:17 pm

    Very creative! Your pictures are gorgeous. Awesome job!

  • 19. Valerie  |  June 27, 2009 at 12:20 pm

    Amazing job! I had guessed “kiwi” for the jelly, but looks like I was way off… Very creative flavour ideas, excellent!

  • 20. jillian  |  June 27, 2009 at 12:21 pm

    The mojito jam sounds great and very summery! /i like the creative pairing.

  • 21. Lolah  |  June 27, 2009 at 12:25 pm

    Your mojito jam must be delicious. A great idea!

  • 22. rhyleysgranny  |  June 27, 2009 at 1:47 pm

    How wonderful your tart looks. Beautiful photography :)

  • 23. anna  |  June 27, 2009 at 2:29 pm

    Ooh, I love the mojito jelly! I’ve been thinking of trying mint jelly sometime, and my boyfriend would LOVE this. He adores mojitos.

  • 24. BitterSweet  |  June 27, 2009 at 2:45 pm

    Fascinating jam, I’ve never heard of anything like it! Sounds like it would be very refreshing in this tart.

  • 25. Dragon  |  June 27, 2009 at 3:14 pm

    The lime/mint jelly is outstanding! Great job on this month’s challenge.

  • 26. Barbara  |  June 27, 2009 at 3:50 pm

    This is the most creative jelly I’ve seen. Great job!

  • 27. Y  |  June 27, 2009 at 3:56 pm

    Oh my! I love mojitos in the Summer. I’ll have two cups of that tart please! ;)

  • 28. Lorraine @NotQuiteNigella  |  June 27, 2009 at 5:14 pm

    That is such a beautifully creative idea! I can really see how lime and mint would be lovely and refreshing :D

  • 29. elra  |  June 27, 2009 at 10:03 pm

    This is incredibly unique. I love the choice of your jam. Sounds so scrumptious!

  • 30. Monica h  |  June 27, 2009 at 10:08 pm

    I guessed lime and basil- so very close!

    This looks so interesting. I bet the flavors are incredible together.

  • 31. Maris  |  June 27, 2009 at 10:56 pm

    I love drinking mojitos – I guess there’s no reason why I wouldn’t like the same flavors in dessert!

  • 32. Monica h  |  June 27, 2009 at 11:34 pm

    I have an award for you!

  • 33. Jo  |  June 28, 2009 at 12:00 am

    Great job and a lovely twist to your tart. Love the flavour!

  • 34. LegalAlien  |  June 28, 2009 at 12:26 am

    I always love a drink renditition in the kitchen, and I never think about it!!
    Beautiful pics, my favourite is the one with squeezed limes.

  • 35. raquel  |  June 28, 2009 at 8:15 am

    awesome! would love to taste that mojito by itself but it sounds really wonderful in a tart! very , very creative. excellent job!!!!

  • 36. Debby  |  June 28, 2009 at 8:18 am

    Monica, from Lick the Bowl Good, sent me your way because of your award. I see why. This is a lovely tart. I made my first batch of jam last week and I got excited that it turned out well. I love mojitos! What a great jelly! Great job.

  • 37. Sarah  |  June 28, 2009 at 4:23 pm

    That is such an insanely cool idea! And your photos are lovely!

    I’ve never seen your photo before… it is SO pretty!

  • 38. Meeta  |  June 29, 2009 at 12:07 am

    this has to be the most innovative and unique filling for a bakewell! lovely!

  • 39. asti soehoed  |  June 29, 2009 at 6:28 am

    Great idea! Mojito bakewell tart sounds delish!

  • 40. Olga  |  June 29, 2009 at 11:32 am

    ooh I LOVE mojitos!!!!!!!!! how creative.

  • 41. Baking Monster  |  June 29, 2009 at 1:03 pm

    This is so creative and look great! This recipe has a lot of steps, but you made a amazing product of it, great job!

  • 42. Holly  |  June 29, 2009 at 2:08 pm

    Genius idea! I wonder if you could make your jelly into a mango mojito jelly – that is my fave!

  • 43. morgana  |  June 30, 2009 at 11:09 am

    Mojito jelly!!!! What an original version and what a good looking Bakewell tart. I love it.

    Good, good job.

  • 44. jasmine  |  July 1, 2009 at 8:43 am

    Very happy you liked this challenge. The jelly sounds amazing…

    Thanks for participating.

  • 45. bakingobsession  |  July 1, 2009 at 9:09 pm

    It looks fantastic!

  • 46. kristen  |  July 5, 2009 at 7:48 pm

    wow mojito! your tart sounds and looks fabulous.
    i’m about to go and comment on your flag cake. i do have to say that you are incredibly talented and creative.

  • 47. Jonna  |  July 10, 2009 at 1:57 am

    Love your blog and the beautiful photos! Great Bakewell tart and the 4th of July cake is just amazing. And thanks for visiting my blog as well!

  • […] I also received my jar of Mojito Jelly from Elissa of 17 and Baking. I won this just little jar of jelly in her very first giveaway. […]

  • 49. Amycat  |  July 19, 2009 at 5:35 am

    What a great idea for a jelly!! Very innovative indeed. By the way I only just stumbled onto your blog 20 minutes ago and I’m already addicted and subscribed. I love a good food blog, and this definitely fills that description. Awesome work, very inspiring.

  • […] Now back to the giveaway….last week I finally received my gift. A small jar of her homemade Mojito Jelly. Yum! I couldn’t wait to try it. She sent a very sweet letter along with the jelly saying her […]


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Elissa Bernstein

I'm Elissa: a 17 (now 21) year old baker in Seattle Boston juggling creative nonfiction workshops, subway maps, and my passions for writing, baking, and photography. Photo above © Michelle Moore

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