This Blackberry Lime Tart is cool and refreshing plus light and fluffy. Made with a shortbread crust that never gets soggy, this tart will satisfy a sweet tooth and wow your friends! It is easy to make and can be made into one large pie tart or about 8 mini tarts. Click here to jump to the recipe.
To keep the recipe easy and manageable, try preparing and baking the crust the day before. This gives the crust a chance to cool and also keeps the tasks quick and short. The next day, whip up the lime filling and add to the crust, decorate with blackberries and flowers, and blend extra blackberries into a sauce.
This is one recipe that looks and tastes like it is chef-made. You will be surprised at how well the crust holds together after removing it from the tart pan. Plus, it stays crispy even after holding the filling and sitting in the refrigerator for a day or two – if the tarts last that long!
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Passive Time | 30 minutes |
| Servings |
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- 1 cup all-purpose flour
- 1/4 cup almond flour
- 1/3 cup powdered sugar
- 6 tablespoons butter, cubed
- Shortening for greasing pans
- 8 4-inch tart pans with removable bottoms
- 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
- 1/2 cup plus 1 tablespoon granulated sugar
- Blackberries for garnishing the tarts
- Edible flowers and mint leaves (optional)
- 1 cup fresh blackberries
- 1 teaspoon granulated sugar
- 1 tablespoon water
Ingredients
Crust Ingredients
Fill Ingredients
Blackberry Sauce Ingredients
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- Preheat the oven to 350 degrees Fahrenheit. Grease 8 4-inch tart pans or a 10-inch single pan with 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).
- 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 blended well, scraping down sides of the mixing bowl.
- Gently fold in the whipped cream until well blended with the cream cheese mixture.
- Divide and place 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 down on the ring. The flat bottom can be removed by inserting a thin knife between the metal pan circle and the crust to separate the two.
- 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 spoon in a pattern on the side of the dessert plate and place the tart next to the sauce for serving.
*In the absence of a food processor, you can use a pastry cutter to cut the butter into the dry crust ingredients and mix well with your hands.
**Chill your mixing bowl before beating the whipped cream to ensure that it whips easily.
If you like a sweeter blackberry sauce, increase the sugar to taste.ย However, the tart filling is sweet enough to compensate for a less sweet blackberry sauce.
Makes 8 mini-tarts.