Ingredients for Blueberry Key Lime Tart
- 1 1/2 cups graham cracker crumbs
- 1/2 cup granulated sugar
- 6 tablespoons melted butter
- 4 large egg yolks
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup key lime juice
- 1 tablespoon lime zest
- 1 pint (about 2 cups) fresh blueberries
- 1/4 cup water
- Pinch of salt
- 1 teaspoon fresh lime juice (optional)
- 1 tablespoon cornstarch
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How to Make Blueberry Key Lime Tart
- Preheat oven to 375°F (190°C). Prepare your pie crust (recipe not included, but highly recommended!). Press the dough into a 9-inch tart pan.
- Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment and bake for another 5 minutes, until lightly golden.
- Meanwhile, prepare the key lime filling: Whisk together the key lime juice, zest, sugar, eggs, and cornstarch in a medium bowl until smooth.
- Pour the key lime filling into the pre-baked tart shell.
- Bake for 20-25 minutes, or until the filling is set. Let cool completely on a wire rack (this will take about 1 hour).
- Just before serving, prepare the blueberry topping: In a small bowl, gently toss the blueberries with the sugar and cornstarch.
- Spoon the blueberry topping evenly over the cooled key lime filling. You can also add a dollop of whipped cream or a sprinkle of lime zest for garnish.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
147g
Fat
32g
Carbs
15g
