Blackberry Lime Tarts
Lime tarts with lime juice, cream cheese, and blackberries
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.
Notes
Substitutes
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 The Bowl
Chill your mixing bowl before beating the whipped cream to help it whip easily.Sugar Amount
If you like a sweeter blackberry sauce, increase the sugar to taste. However, the tart filling is sweet enough to compensate for a less-sweet blackberry sauce.Yield
Makes 8 mini-tarts.Nutrition
Calories: 447kcalCarbohydrates: 39gProtein: 5gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 85mgSodium: 166mgPotassium: 122mgFiber: 2gSugar: 25gVitamin A: 1122IUVitamin C: 6mgCalcium: 66mgIron: 1mg
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