Sunday Edition: Blackberry Key Lime Tart

Part of me has always been a little jealous of those with summer birthdays. There are so many great outdoor activities (pool parties, barbecues, etc) to partake in that just can't be done during my cold November birthday. Plus, I've always enjoyed the lighter desserts of the season as opposed to those during the fall. Both are equally delicious, but summer desserts usually leave me feeling satisfied instead of stuffed.

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
Serves 12-14

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.


  1. Oh dear! That sounds delicious! Now I'm hungry. For a tart. I wonder if I can find one near my office...

  2. I just celebrated my birthday a little late (I'm a June baby) and requested a key lime pie instead of cake! Something about the heat, I guess! Yours looks divine -- I'm going to try this next time!

  3. Oh my goodness! My mouth is watering right now. Yum yum!

  4. This looks and sounds heavenly. Thanks for sharing


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