The blackberry sauce and lime cream can be made ahead of time and refrigerated until ready to assemble the tart.
My daughter Jessica loves this tart and wanted to share it with friends at a party. Instead of using Sweet Tart Pastry she decided to make a Graham Cracker Crust and used a deep dish pie pan instead of a tart pan. The results: Everyone raved about this dessert; and the graham cracker crust is possibly even better than a tart pastry for this recipe!
Help: Sweet Tart Pastry | Blackberry Sauce
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- See recipe for Sweet Tart Pastry
- 1 cup granulated sugar
- Freshly grated zest of 3 limes (about 3 tablespoons)
- 4 large eggs
- ¾ cup freshly squeezed lime juice (about 4 to 6 limes)
- 1 cup (2 sticks) plus 5 tablespoons unsalted butter, room temperature, cut into tablespoon size pieces
- See recipe for Blackberry Sauce
- Prepare and fully bake Sweet Tart pastry in a 10 inch tart pan with a removable bottom. Cool completely before assembling the finished tart.
- In a medium-size heavy bottom saucepan add the sugar and lime zest. Rub the sugar and zest together between your fingers until the sugar is moist and very fragrant. Tip: rubbing the sugar and zest releases the oil and flavor from the zest. Add the eggs and lime juice and whisk with a wire whisk until thoroughly combined.
- Place the saucepan over medium-low heat. Cook and stir with a rubber spatula in a figure eights pattern around the edge of the pan and into the center, making sure to scrape the rubber spatula across the bottom of the pan. Cook until mixture is thickened, about 7 to 10 minutes, or registers 180 degrees using a candy or instant read thermometer to gauge the temperature. Do not allow mixture to boil or the eggs may curdle. Remove pan from heat. Tip: A heat-resistant rubber spatula is best for stirring because it can scrape the entire bottom of the pot to help prevent the egg from clumping together and coagulating.
- Immediately pour the hot lime mixture through a fine-mesh sieve into the container of a blender to strain out the lime zest pieces and any bits of egg that may have curdled. Let mixture stand, stirring occasionally, until it cools to 140 degrees F., about 10 minutes.
- Turn the blender on to high speed and add the butter, a few pieces at a time. Once all the butter has been added continue to blend on high speed for another 3 minutes.
- Pour the cream into a bowl and press a piece of plastic wrap directly on the surface of the lime cream to prevent a skin from forming. Let cool to room temperature before adding to the baked tart shell or refrigerate until ready to use. The cream will continue to thicken as it cools.
- Prepare Blackberry Sauce and let cool to room temperature before adding to the tart or refrigerate until ready to use.
- Pour the cooled Lime Cream into the fully baked and cooled tart shell. If the lime cream has been refrigerated use a rubber spatula to stir the cream and loosen it and then spoon into the tart shell. Refrigerate 1 to 2 hours.
- Spoon about 1 cup of blackberry sauce over lemon cream. Refrigerate tart until ready to serve. Refrigerate leftovers.