Blueberry Key Lime Tart with Biscuit Base
Inspired by techniques from King Arthur Baking.
A lime and condensed milk filling baked on a buttery biscuit base, finished with a thick blueberry topping.
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Method
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Equipment
- mixing bowl
- 23 cm loose-based tart tin or pie dish
- flat-bottomed glass
- baking tray
- whisk
- wire rack
- small saucepan
- spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 397 kcal |
| Protein | 6.7 g |
| Carbohydrate | 56.4 g |
| of which sugars | 43.9 g |
| of which free sugars | 38.2 g |
| Fat | 17.1 g |
| of which saturates | 9.6 g |
| Fibre | 2.1 g |
| Salt | 0.44 g |
Protein per 100 kcal
1.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Base
- 140 g digestive biscuit crumbs (about 9 biscuits)
- 25 g caster sugar
- 1 g fine sea salt or table salt a pinch
- 70 g unsalted butter, melted
Lime filling
- 3 large egg yolks
- 395 g tin sweetened condensed milk
- 80 ml key lime or ordinary lime juice
- 2 tsp finely grated lime zest
Blueberry topping
- 450 g blueberries
- 120 ml water
- 40 g caster sugar
- 1 tbsp cornflour (cornstarch)
- 1 tsp lime juice
- 1
Crumb case. heat the oven to 180 °C (160 °C fan). Stir the crumbs, sugar, salt and melted butter together, then press firmly over the base and up the sides of the tin with the glass.
- 2
Toast the base. bake on the tray for 10-12 min, until lightly browned, then cool on the rack. Turn the oven down to 160 °C (140 °C fan).
- 3
Filling. whisk the yolks, condensed milk, lime juice and zest together until smooth. Pour into the case and bake 18-20 min, just until set with a slight tremble in the middle. The middle firms up more as it cools, so take it out while it still trembles.
- 4
Rest. cool at room temperature for 1-2 h before adding the topping.
- 5
Topping. set aside 125 g of the blueberries. Stir the water, sugar, cornflour and lime juice in the pan over medium heat until the sugar dissolves, add the 125 g berries and boil 1-2 min, until glossy and thick.
- 6
Finish. pour the hot sauce over the remaining berries, leave 5 min, then spread over the tart to the edges. Chill at least 3 h before slicing.
Storage
Keep well wrapped in the fridge for up to 3 days.
