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Prep Time: 45 Minutes Cook Time: 240 Minutes |
Ready In: 285 Minutes Servings: 10 |
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This cool, refreshing treat from the King Arthur Flour Baker's Catalogue is a wonderful addition to any summer table. The combination of flavors in this tart is sublime, and I highly recommend making your own crust. Don't be put off by all the ingredients-the tart comes together pretty quickly, and you can whip up the the berry topping just before serving. Cook time includes cooling time. Ingredients:
1 1/2 cups graham cracker crumbs |
3 tablespoons sugar |
5 tablespoons melted butter |
3 large egg yolks |
1 (14 ounce) can sweetened condensed milk |
1/3 cup key lime juice |
2 teaspoons finely grated lime zest |
2 1/2-3 cups fresh blueberries |
1/2 cup water or 1/2 cup fruit juice |
1 pinch salt |
1 teaspoon lime juice |
3 tablespoons sugar |
1 tablespoon cornstarch |
Directions:
1. Preheat the oven to 350°F.
2. TO MAKE THE CRUST:.
3. Mix the ingredients and press them into a 9 removable bottom tart pan or 9 pie plate. Bake for 10-12 minutes, until lightly browned. Place on a rack to cool. Reduce the oven heat to 325°F.
4. TO MAKE THE FILLING:.
5. Whisk together the the egg yolks, condensed milk, and lime juice and zest until well blended; the mixture will thicken almost immediately. Pour into the crust and bake for 18-20 minutes, till just set. Remove from the oven, and cool at room temperature for several hours before topping.
6. TO MAKE THE TOPPING:.
7. Rinse the berries, and set aside all but 3/4 cup to dry. Stir together the water or fruit juice, salt, lime juice, sugar, and cornstarch in a medium-sized saucepan set over medium heat, cooking till the sugar has dissolved. Add the 3/4 cup berries, and bring to a boil. Remove from heat, pour over the reserved beries and spoon onto the cooled tart.
8. Chill for several hours.
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