Let’s indulge in a bit of springtime flavor with my favorite fresh lime tart with blackberry sauce! After all, National Pi Day is tomorrow, and a tart is a kind of “pie,” so this tart is the perfect way to celebrate!
{Video: Key Lime Tart with Blackberry Sauce | 1:18}
I love the simple things in life. Really and truly! As I sit and think about what makes me the happiest, the things that come to mind really are – to put it simply – very simple! A freshly made bed, sunlight being diffused through my white Roman kitchen shades, going for a walk, a face mask, burning my favorite candle, the smell of dinner cooking, and of course, a good simple dessert to enjoy over a weekend.
This fresh lime tart with blackberry sauce is a “simple thing” that Ryan and I enjoyed as part of a Sunday supper to satisfy a craving for the flavors of warmer weather. And then it got really cold and snowed Monday morning! I’m so over the cold weather – thankfully I’ve resisted the urge to plant anything outside yet, so I didn’t have any plants ruined by the frost!
A key lime tart was the first tart I ever learned how to make – I think I was in college at the time – and my mom and I were working our way through an annual subscription to Martha Stewart’s FOOD magazine when we stumbled upon the recipe I’m sharing with you today. It has been a family favorite for many years now, and I always get the urge to make it in the springtime (and maybe once again in the summer!). I haven’t changed anything about the tart recipe itself – it is so good and simple! But this year I’ve added a fresh blackberry sauce because I’m loving the blackberry + lime combo right now. I’m thinking a good blackberry limeade will be in order once we get our garden going and plant some fresh mint!
I hope you get the chance to give the tart a try! Let me know in the comments below, or upload a picture to Instagram, Facebook, or Twitter (be sure to tag me) – I would love to see what you create and will be sure to give you a shout out!
Tell me, what “simple things” are you loving right now? I’d love to hear about it!
If you like this fresh lime tart, be sure to check out my Summery Mango Granita with Sweet Chile Milk or these Spring Cutout Cookies with Buttercream Frosting!
Lime tart adapted from Martha Stewart.
- 10 whole graham crackers (2 ½ x 5 inches)
- 4 tablespoons unsalted butter, melted and cooled
- 2 tablespoons granulated sugar
- ¾ cup freshly-squeezed lime juice
- 1 (14 ounce) can sweetened condensed milk
- ¼ cup granulated sugar
- 4 large egg yolks
- Pinch of Kosher salt
- Extra lime slices or lime zest for garnish
- ¼ cup water
- ¼ cup sugar
- 1 tablespoon lime juice
- 2 cups blackberries plus extra for garnish
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Preheat oven to 350℉. Place a 9’’ tart pan with a removable bottom on a baking sheet. Set aside.
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Place the graham crackers and 2 tablespoons of sugar in the bowl of a food processor and pulse until a fine cracker crumb is formed. With the food processor running, gradually pour in the melted butter (alternatively, you can crush the crackers in a plastic bag with a rolling pin, place the crumbs in a bowl, and stir in the melted butter and sugar). The mixture should have the texture of damp (but not wet) sand.
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Place the cracker mixture into the bottom of the tart pan. Use clean hands to distribute the mixture evenly across the bottom of the pan and up into the sides.
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Bake the crust for ten minutes, remove from the oven and allow to cool slightly. Keep the oven on while you make the tart filling.
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In a large bowl, combine the lime juice, sweetened condensed milk, ¼ cup sugar, egg yolks, and salt by whisking for about a minute. Pour into the still-warm crust in the tart pan. Place the pan on a baking sheet and bake for 20-25 minutes or until the center is just set (but wiggles slightly). Remove the tart from the oven and let cool on a wire rack for 30 minutes before transferring to the refrigerator. Chill for 4-6 hours before serving.
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In a small saucepan, combine the water, sugar, and lime juice. Heat over medium-low heat until the sugar has completely dissolved. Remove from heat and let cool slightly.
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Combine the fresh blackberries and the sugar syrup in a blender until smooth. Transfer to a bowl and chill until you are ready to serve the tart.
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Carefully remove the ring from the tart pan by gently pushing up from the bottom portion of the pan. Place the bottom portion (with the tart on top) on a serving platter or cake stand. Garnish the top of the tart with lime slices (or zest) and fresh blackberries. Slice and serve with a spoonful of blackberry sauce on top.
- Leftover tart and blackberry sauce will keep in the fridge for up to 3 days.
- If you prefer for the blackberry sauce to be seedless, feel free to press it through a fine mesh strainer prior to serving. I leave the seeds in to give a textural contrast to the smooth and silky tart.
Shop the kitchen tools I use to make this recipe:
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