Blueberry Key Lime Tart
- Ready In:
- 4hrs 45mins
- Ingredients:
- 13
- Serves:
-
10
ingredients
-
CRUST
- 1 1⁄2 cups graham cracker crumbs
- 3 tablespoons sugar
- 5 tablespoons melted butter
-
FILLING
- 3 large egg yolks
- 1 (14 ounce) can sweetened condensed milk
- 1⁄3 cup key lime juice
- 2 teaspoons finely grated lime zest
-
TOPPING
- 2 1⁄2 - 3 cups fresh blueberries
- 1⁄2 cup water or 1/2 cup fruit juice
- 1 pinch salt
- 1 teaspoon lime juice
- 3 tablespoons sugar
- 1 tablespoon cornstarch
directions
- Preheat the oven to 350°F.
-
TO MAKE THE CRUST:
- Mix the ingredients and press them into a 9" removable bottom tart pan or 9" pie plate. Bake for 10-12 minutes, until lightly browned. Place on a rack to cool. Reduce the oven heat to 325°F.
-
TO MAKE THE FILLING:
- Whisk together the the egg yolks, condensed milk, and lime juice and zest until well blended; the mixture will thicken almost immediately. Pour into the crust and bake for 18-20 minutes, till just set. Remove from the oven, and cool at room temperature for several hours before topping.
-
TO MAKE THE TOPPING:
- Rinse the berries, and set aside all but 3/4 cup to dry. Stir together the water or fruit juice, salt, lime juice, sugar, and cornstarch in a medium-sized saucepan set over medium heat, cooking till the sugar has dissolved. Add the 3/4 cup berries, and bring to a boil. Remove from heat, pour over the reserved beries and spoon onto the cooled tart.
- Chill for several hours.
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RECIPE SUBMITTED BY
Books and cooking are my passions...I love cookbooks by default. I will begin working on a Masters in English this coming fall...hopefully I'll still have time to cook! Someday I'd like to be able to publish my own cookbook from my family's recipes, but for now I'm just going to concentrate on getting my degree and becoming a better cook. I have an amazing boyfriend who, at 30, is just learning how to like vegetables and two rad, stripey cats.