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.
Oven Temp: 350°
Servings: 6
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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)
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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