Sunday Edition: Blackberry Key Lime Tart
This past week was my husband's birthday, and when I asked him what he would like me to make he surprised me by requesting this scrumptious blackberry key lime tart instead of the standard birthday cake. I found this recipe online a few years ago and have only made the tart twice, but I guess it left an impression. While I can make a great cake, dealing with frosting one in 100 degree weather wasn't something I was looking forward to doing. Luckily, I was given a reprieve. This tart turned out wonderful with such a smooth texture, almost like a cheesecake, and a little bit of kick from the lime juice and zest. If you get the chance this summer, I highly recommend trying this recipe. The interesting combination of blackberries and limes is not one to be missed.
What are some of your favorite summer desserts? I'd love to hear some new ideas!
Blackberry Key Lime Tart
from Sweet Life Kitchen
20-30 key limes (about 3/4 c juice)
1 1/2 T zest
2 cans sweetened condensed milk
1/2 cup sour cream
2 tsp sugar
1 1/4 c crushed graham cracker
1/2 stick butter, melted
2 T sugar 1 T brown sugar
2 pt fresh black berries
1 key lime for garnish
-Preheat oven to 350-degrees and grease a tart pan.
-Mix the crumbs, sugars and butter in a bowl, evenly moistening the crumbs and sugar. Press the graham cracker crust into the tart pan & bake 8 minutes...let cool. You can also just buy a crust, but I like a super thick crust and it always tastes best when you make it fresh!!
-Mix the lime juice, sweetened condensed milk, lime zest, sour cream and sugar in a medium bowl with a hand mixer (or stand mixer with whisk attachment).
-Pour key lime filling into cooled pie crust. Bake at 350 for about 8 minutes, but don't let the top brown at all.
-Cool to room temp, then place some plastic wrap over the top so it doesn't form a skin, refrigerate for 1-2 hours or until chilled thoroughly.
-Toss the blackberries with a few teaspoons of sugar in a medium bowl, and pour over chilled tart.