mini blackberry lime tarts;

blackberry lime tarts;

Individual blackberry key lime pie tarts, a perfectly light summery treat. A buttery graham cracker crust layered with blackberry compote and topped with tart and sweet key lime filling.

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Summer is H-O-T when you live in a swamp (the Washing DC area), and these mini blackberry lime tarts are a cool, sweet, and lightly refreshing summer treat. A co-worker actually told me of a dog park nearby to my work that had wild blackberries growing. So naturally, we took Kenichi there and while it’s still early in the season, I was able to snag several handfuls of wild blackberries! They’re so cute and tiny, and make for the perfect garnish to these tarts.

If you do decide to forage your own wild blackberries, keep in mind that blackberry bushes are prickly. They have lots of thorns and they’re great at snagging your clothes. Especially in a wild setting if they’re overgrown and not in neat little lines like a farm would plant, you’ll want to cover up. Through no planning of my own I happened to wear long leggings and bring a sweatshirt, and boy, was I glad I did. Also make sure to check for ticks if you’re in woody, overgrown areas.

Of course, if you don’t have access to wild blackberry bushes, don’t worry–these tarts can be made with regular sized blackberries as well! But I have to say, the little wild blackberries are the perfect size for a garnish on these mini blackberry lime tarts. I also snagged a couple of new growth basil leaves from my basil plant to round out the look. You can always use lime zest or lime slices which may be more accessible though. Or serve them plain and let the flavors speak for themselves!

I just love key lime pie, and the addition of a sweet blackberry compote adds another layer of complexity to these mini blackberry lime tarts. I love making miniature, single-serve dishes because it ups the crust-to-filling ration. And for a good key lime pie, you need to balance all the filling with a nice graham cracker crust. If you’d prefer to make a whole tart to share at a potluck or with a large family, check out this recipe over at sweet cayenne! But I find these miniature crusts provide the perfect ratio, in my opinion.

A nice chilled lime pie, with smooth, crisp filling–tart, but cut with sweet is just such a perfect summer dish. What are your favorite summer desserts? Be sure to drop me a comment with recipes or ideas I should try out! After a long day of playing out in the sun, just kick back and relax in the evening with one of these delicious, cool mini blackberry lime tarts. Sounds like a perfect summer day to me!

secrets to success;

• I made these mini blackberry lime tarts using wild blackberries, but don’t worry! You can make these with regular blackberries you find in a grocery store as well.
• I use these pre-made 3″ mini graham cracker crusts to save myself a step, but if you prefer to make your own, just crush graham crackers and combine with melted butter, then bake for a few minutes so they set up. You can press the crust into muffin tins, but the cavities will have a slightly different volume than the pre-made crusts so you’ll need to adjust the recipe accordingly.
• For garnish I used wild blackberries I picked and new growth basil leaves from a plant I grow. But if you don’t have access to those options, go for some pretty lime zest, or even thin slices of lime. Or serve them bare and let the flavors speak for themselves!

Check out these other delicious summer recipes.

• Firecracker cookie bars are a great summer treat–complete with fireworks, in your mouth!
• For a cool treat, try this strawberry crunch ice cream cake.
• Grilling out? Then of course you need the the best burger rub.

blackberry lime tarts;

Individual blackberry key lime pie tarts, a perfectly light summery treat. A buttery graham cracker crust layered with blackberry compote and topped with tart and sweet key lime filling.

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Oven Temp: 350°

Servings: 6

Author: bestwithchocolate.com

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Ingredients

blackberry compote;

• ½ cup wild blackberries (If using regular sized blackberries, give them a rough chop or throw in an extra 2-4 berries to account for the extra air pockets in measuring)
• 1 Tbsp + 1 tsp sugar
• 1 Tbsp water
• ½ tsp key lime juice

blackberry lime tarts;

• 6 mini graham cracker crusts (3 inch)
• 1 cup sweetened condensed milk (slightly less than 1 14oz can)
• ¼ cup key lime juice
• 2 egg yolks
• wild blackberries, basil leaves, lime zest, lime slices (optional, for garnish)

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Instructions

blackberry compote;

• In a small pan, add all ingredients: ½ cup blackberries, 1 Tbsp + 1 tsp sugar, 1 Tbsp water, and ½ tsp key lime juice.
• Turn heat to medium. Using a spatula or spoon (note that blackberries may stain wooden utensils), smush the blackberries some to release some juices. Bring mixture to a boil.
• Once mixture is boiling, reduce the temperature and simmer 5-10 minutes or until everything is dissolved.
• Once reduced by ⅓, remove from heat and transfer compote to a small bowl or jar until cool.

blackberry lime tarts;

• In a medium bowl, add 1 cup sweetened condensed milk, ¼ cup key lime juice, and 2 egg yolks and mix to combine.
• Remove the graham cracker crusts from their packaging. Layer in ~1 tsp of blackberry compote in the bottom of each tart.
• Add in key lime mixture to the top of the shells. I find I use more than ⅛ cup filling, but less than ¼ cup filling. I also try to use a spoon or spatula to add the mixture from the outside in, otherwise the blackberry filling can creep up the sides. (Still delicious, but may not look quite as pretty! If it does, you can also run a toothpick through the mixture and make a swirled pattern as if it was intentional.)
• Gently shake the shells to make the filling smooth and place the 6 tarts on a baking sheet. Bake for 10-15 minutes at 350° (mine take 13) until set. You can check by removing them from the oven and shaking them. You should see very minimal jiggling.
• Wait for the tarts to cool, then garnish as desired! I used wild blackberries and basil leaves to garnish, but you can also use lime zest or lime wedges if you have those on hand.

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