This recipe for a fresh lime tart has a buttery graham cracker crust and beautiful fresh blackberry sauce on top. It is very easy to make and would be perfect for St. Patrick's Day or Easter! #baking #sweetcayenne
Fresh Lime Tart With Blackberry Sauce
Prep Time
10 mins
Cook Time
35 mins
Chill time
5 hrs
Total Time
45 mins

Lime tart adapted from Martha Stewart.

Course: Dessert
Servings: 8 slices
For the lime tart:
  • 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
For the blackberry sauce:
  • ¼ cup water
  • ¼ cup sugar
  • 1 tablespoon lime juice
  • 2 cups blackberries plus extra for garnish
For the lime tart:
  1. Preheat oven to 350℉. Place a 9’’ tart pan with a removable bottom on a baking sheet. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
For the blackberry sauce:
  1. 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.
  2. 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.
To serve:
  1. 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.

Recipe Notes