Here I am going over favorite recipes that I have not shared with all of you, the main reason? because the last couple of weeks have been busy one’s with what we all go through, errands, cooking recipes that some are major learning experiences, and I will share the good one’s because I do not wish for you to all go through the bad one’s they become “nightmares” so here we go…
The following Recipe was acquired via my favorite and only Flour that I have been using for the last 2 years.. none other than King Arthur Flour * now by all means this is not an ad, this is just my opinion on what flour and grains work for me. This tart is absolutely delicious and what makes it better is that is GLUTEN- FREE, this is a unique recipe as suggested by King Arthur Flour* they used a tart pan which makes it definitely look elegant when served, the blueberry topping makes it a perfect balance to the creamy, tangy filling. As always: ENJOY!!
Blueberry Key Lime Tart
A fantastic twist to an already delicious dessert.
Ingredients
- Crust:
- 1 1/2 cups graham cracker crumbs (gluten-free graham cracker crumbs, if desired)
- 3 tablespoons sugar
- 1/8 teaspoon salt
- 5 tablespoons melted butter
- Filling:
- 3 large egg yolks
- 14-ounce can sweetened condensed milk
- 1/3 cup Key lime juice (juice of 9 to 10 Key limes, if you can find them)
- 2 teaspoons finely grated lime zest
- Topping:
- 2 1/2 to 3 cups fresh blueberries
- 1/2 cup water or fruit juice
- Pinch of salt
- 1 teaspoon Key lime juice
- 3 tablespoons sugar
- 1 tablespoon cornstarch
Directions
- Step 1 Preheat the oven to 350°F.
- Step 2 To make the crust: Mix the ingredients and press them into a 9″ removable bottom tart pan or 9″ pie plate.
- Step 3 Bake for 10 to 12 minutes, until lightly browned. Place on a rack to cool.
- Step 4 Reduce the oven heat to 325°F.
- Step 5 To make the filling: Whisk together the egg yolks, condensed milk, and lime juice and zest until thoroughly combined.
- Step 6 Pour the filling into the crust and bake for 18 to 20 minutes, until just set.
- Step 7 Remove the tart from the oven, and place it on a rack to cool at room temperature for 1 to 2 hours before adding topping.
- Step 8 Topping: Rinse the berries, and set aside all but 3/4 cup to dry.
- Step 9 Stir together the water or fruit juice, salt, lime juice, sugar, and cornstarch in a medium-sized saucepan set over medium heat, cooking until the sugar has dissolved.
- Step 10 Add the 3/4 cup berries, and bring to a boil.
- Step 11 Remove the topping from the heat, pour it over the reserved berries, and set aside to cool for 5 minutes. Pour the topping onto the tart, letting it spread to the edges.
- Step 12 Chill the tart for several hours before serving.
- Step 13 Store tart, well wrapped in the fridge for several days.
