Blackberry Lime Tarts are the perfect dessert to elevate any gathering, combining a zesty lime flavor with the sweetness of fresh blackberries. Not only are they visually stunning, but their light and fluffy texture will leave your guests satisfied and yearning for more!
Refreshing Blackberry Lime Tarts
Indulge in this cool and refreshing Blackberry Lime Tart, a dessert that combines lightness and fluffiness in every bite. With a shortbread crust, this tart not only satisfies your sweet tooth but also has a pretty presentation. Plus, it’s straightforward to prepare, making it suitable for either one large pie tart or about eight mini tarts.
Prepare the Crust Ahead of Time
To streamline your baking process, consider preparing the crust (in 4-inch tart pans with removable bottoms) a day in advance. By taking this small step, you allow the crust to cool completely. This not only enhances its texture but also helps you save time on the day you plan to serve your tarts. By prepping ahead, you create a more manageable baking experience. Then, you’ll only need to focus on making the filling and assembling the tarts the next day. Plus, having the crust ready allows you to finish quickly with minimal last-minute effort!
Create the Creamy Lime Filling
On day two, whip up the lime filling and pour it into the cooled crust. Then, get creative with garnishes—decorating the tart with blackberries and edible flowers adds a beautiful touch. Additionally, blend some extra blackberries into a sauce for a flavorful drizzle that brings everything together.
Enjoy Blackberry Lime Tarts Any Time
You will be amazed at how well the crust holds up after you remove it from the tart pan. Additionally, it stays crispy even after you fill it and refrigerate it for a day or two. However, be warned: these delightful tarts may not last long! Get ready to impress your guests with this elegant dessert that looks and tastes like it came straight from a professional kitchen.
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Blackberry Lime Tarts
Equipment
- (8) 4-inch tart pans iwth removable bottoms
Ingredients
Crust Ingredients
- 1 cup all-purpose flour
- ¼ cup almond flour
- ⅓ cup powdered sugar
- 6 tablespoons butter, cubed
- shortening or butter for greasing pans
Fill Ingredients
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- (1) 8-ounce package cream cheese, softened
- 2 teaspoons lime zest
- 3 tablespoons fresh lime juice
- ½ cup plus 1 tablespoon granulated sugar
- blackberries for garnishing the tarts
- edible flowers and mint leaves for deocrating (optional)
Blackberry Sauce Ingredients
- 1 cup fresh blackberries
- 1 teaspoon granulated sugar
- 1 tablespoon water
Instructions
Directions for Crust
- Preheat the oven to 350°F. Grease eight 4-inch tart pans or a 10-inch single pan with a removable bottom.
- Place all the crust ingredients in a food processor and blend until the mixture is well mixed but coarse.*
- Divide the crust mixture between the tart pans. Then press the crust mixture firmly into the greased tart pans.
- Bake 15 to 20 minutes, or until lightly browned.
- Cool completely (approximately 30 minutes).
Directions for Filling
- In a glass or metal bowl, beat the whipping cream until stiff peaks form. Then add the powdered sugar and beat to incorporate. Set aside.**
- In a mixing bowl, beat the cream cheese at medium speed until smooth.
- Add lime zest, lime juice, and granulated sugar. Beat until well blended, scraping down sides of the mixing bowl.
- Gently fold in the whipped cream until well blended with the cream cheese mixture.
- Divide the cream cheese mixture into the cooled tart shells. Garnish with blackberries, edible flowers, and leaves.
- Remove the tart rims before serving by holding the bottom of the pan and pulling the ring down. The flat bottom can be removed by inserting a thin knife between the metal pan circle and the crust to separate the two.
Directions for Blackberry Sauce
- Wash blackberries and drain. In a mini-chopper or blender, place the blackberries, water, and sugar. Blend until smooth. The seeds will still be present in the sauce. Spoon the sauce over the tarts, or drizzle it in a pattern on the side of the dessert plate, and place the tart next to the sauce for serving.