Blueberry Key Lime Tart
Indulge in the vibrant flavors of this Blueberry Key Lime Tart, a refreshing dessert that perfectly balances zesty citrus with sweet, juicy blueberries. Featuring a buttery graham cracker crust baked to golden perfection, the tart is filled with a creamy key lime custard made from sweetened condensed milk and fresh key lime juice. Topped with a colorful, sugary blueberry garnish and optional whipped cream, this dessert is as visually stunning as it is delicious. Ready in just 40 minutes (plus chilling time), this easy-to-make tart is the ultimate combination of tangy and sweet, perfect for summer gatherings or anytime you crave a citrusy, fruity treat. Serve it chilled for a cool and satisfying dessert that will leave everyone begging for seconds!
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Recipe Information
Ingredients
- 200 grams Graham crackers
- 100 grams Unsalted butter, melted
- 50 grams Granulated sugar
- 395 grams Sweetened condensed milk
- 120 ml Key lime juice
- 2 teaspoons Key lime zest
- 3 large Egg yolks
- 200 grams Fresh blueberries
- 2 tablespoons Powdered sugar
- 120 ml Whipping cream (for optional garnish)
- 1 handful Fresh mint leaves (optional garnishing)
Instructions
Preheat your oven to 180°C (350°F).
In a food processor, crush the graham crackers into fine crumbs.
Mix the graham cracker crumbs, melted butter, and granulated sugar in a bowl until the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom and sides of a 9-inch tart pan with a removable bottom. Use the back of a spoon or the bottom of a measuring cup to ensure it's firmly packed.
Bake the crust in the preheated oven for 8-10 minutes, until lightly golden. Remove from oven and let it cool completely.
In a mixing bowl, whisk together the sweetened condensed milk, key lime juice, key lime zest, and egg yolks until smooth and well combined.
Pour the filling into the cooled crust, spreading it evenly.
Bake the tart for 10-12 minutes in the preheated oven, or until the filling is just set. It should jiggle slightly when gently shaken.
Remove the tart from the oven and let it cool to room temperature, then refrigerate it for at least 2 hours to allow the filling to firm up.
Meanwhile, toss the fresh blueberries with powdered sugar in a small bowl to coat them lightly in sweetness.
Once the tart has chilled, garnish the top with the sugared blueberries. For a decorative touch, add whipped cream dollops and fresh mint leaves if desired.
Slice the tart into wedges and serve cold for a refreshing and tangy treat.
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 164 mg | 7% | |
| Total Carbohydrate | 59.7 g | 22% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 49.2 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 166 mg | 13% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 251 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
