Thank you to Oregon Berries for sponsoring today’s recipe for Blackberry Lime Tart.
Layers of buttery shortbread, tangy lime curd, and sweet blackberry coulis join together to make this gorgeous blackberry lime tart. Topped with blackberries and edible flowers for an elegant touch, it makes a beautiful addition for your next summer brunch, bridal shower, or dinner party. Make it the day ahead so that it has time to chill and take some of the stress out of your summer entertaining. Read on to learn from my mistakes and get yours right the first time with my tips and tricks.
Can I just gush for a second about how beautifully this blackberry lime tart turned out!?! After three failed attempts at getting it just right, I think this beauty deserves a moment of our admiration. The layers are thick and rich, and the Oregon blackberries added the perfect jewel tone to the top.
When it comes to summer desserts, it’s hard for me to choose between citrus and berries. Citrus is bright and refreshing, while the berries are delightfully sweet and full of flavor. Lucky for me that sweet and tangy combination makes lime and berries taste like they were made for each other.
Read on and learn what mistakes I made and how I fixed them, or grab the blackberry lime tart recipe and start baking! Berry season has begun and you won’t want to miss out.
Before I jump into the recipe, I want to take a moment and thank Oregon Berries for sponsoring this post.
Did you know that 90% of the US grown blackberries you find in the freezer at your grocery store are grown right here in Oregon? We have ideal growing conditions for all kinds of berries, but blackberries grow so easily here, both on farms and in the wild.
Living in the pacific northwest I can easily find Oregon blackberries in the grocery and for a few weeks out of the year I can find them on the canes growing down the street from my house. If you are ever out this way, we have you-pick berry farms where you can spend the day collecting all kinds of blackberries or raspberries. If that’s too far to travel, check your freezer section!
For this tart I opted for a shortbread crust. When it comes to shortbread people have strong opinions on the temperature of the butter. Some sincerely believe you should only ever use cold butter, while others think that the butter should be room temperature, creamy, and fluffy. Truth is, they both work, but they both give you different results.
The cold butter version is going to result in a flakier crust. This is the type of crust I want when I pick something up and eat it with my fingers. I use the cold butter method in my classic lemon bar recipe and I’ll use it to make shortbread cookies.
The room temperature butter version calls for whipping the butter until it’s light and fluffy then creaming with the sugar. It results in a crumbly texture, the type of crust I want for a dessert I’m going to eat with a fork. I use the room temperature method for this recipe and for my citrus dream tart.
The lime curd in this recipe was the reason this blackberry lime tart failed the first three times. I was making my curd wrong, making too much, and then baking it at the wrong temperature. This most important of these was my method for making curd.
On my first attempt I wanted to do this as a no bake recipe, relying on the egg yolks to make the filling set. Instead, it oozed out all over the table. After a quick chat with one of my chef friends I learn that I’ve been skipping a step in making my curd – the double boiler.
The way I was taught included the belief that the double boiler was unnecessary if you strain the curd when you are done. While this is true, part of what you are straining out is the egg yolk, which is what makes the curd set up. It works if you are spreading curd on a biscuit, but not if you are making a tart.
To Set Up A Double Boiler
- Grab a small to medium size pot and fill with 2 inches of water. Bring to a boil over medium high heat.
- Grab a metal mixing bowl that sits just inside the top of the pot. It will block the steam from escaping, but should not be deep enough to touch the water.
- Be careful not to let the bottom of the pot boil dry.
As the curd cooks, you must continue to whisk it the entire time. If it stops moving the yolks will start to cook and your curd will not set up correctly. The curd will cook partially on the stove top, set up partially in the oven, then completely set up once it chills.
Coulis is a fancy word for fruit or vegetable puree. It’s made by cooking fresh or frozen fruit until it’s has softened, often with sugar and a small amount of liquid. The result is a syrupy, sticky, sauce.
A basic coulis was not going to firm up enough to create a blackberry layer on top of the curd. It would happily run down the sides and taste good, but I really wanted the layers for this tart. So, I turned to my old friend gelatin.
Gelatin can be found in the baking aisle of your grocery and usually comes in either powdered or sheet form. The kind I am familiar with is the powdered form. You will need to bloom it in cold water, then add the warm berries to it and stir until it dissolves.
Let everything cool to room temperature before layering the coulis on top of the curd.
If you are unfamiliar with edible flowers, then I am so excited to introduce you to them! There are many types of flowers that are edible, when grown organically. You can’t just go pick them up from the florist, as the pesticides sprayed on many flowers make them toxic to humans.
Occasionally you will find them in the produce section of your local fancy grocery, but you can also source them on Amazon or through a local chef. You can also grow them in your own backyard – which is part of my plan for my garden next year.
The most common types I’ve found are zucchini blossoms, roses, lavender, pansies, hibiscus, and violets. Most of them have a minty or peppery flavor to them and can be used much the same way you would use herbs or vegetables. You can also freeze them into ice cubes or drop them into cocktails. For this tart they made a perfect edible decoration.
Wash the flowers gently in cold water and allow to dry flat on a towel. Line an airtight container with a paper towel and gently place the flowers on top. The flowers should keep in your fridge for a week or longer.
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Blackberry Lime Tart Recipe
Beautiful layers of crumbly shortbread, tangy lime curd, and blackberry coulis come together in this gorgeous blackberry lime tart. Decorated with blackberries and edible flowers this gourmet dessert will add an elegant touch to your next celebration.
This tart needs at least 3 – 4 hours in the fridge to firm up before serving. It can be made a day or two in advance and kept in the fridge uncovered. Do not decorate until it’s time to serve.
Blackberry Lime Tart
Blackberry Lime Tart. Layers of crumbly shortbread, lime curd, and blackberry coulis come together to delight your tastebuds in this elegant, gourmet dessert.
- 1/4 cup butter softened
- 3 TBSP sugar
- 1/2 cup all purpose flour
- 1/8 tsp salt
- 1/2 cup lime juice
- 1/2 cup sugar
- 4 egg yolks room temperature
- 4 TBSP butter diced
- 3/4 tsp gelatin
- 2 TBSP water
- 6 ounces blackberries fresh or frozen
- 1/4 cup sugar
- 1 TBSP lime juice
Preheat oven to 350 degrees. Line bottom and sides of a 6" round, springform pan with parchment paper.
Cream together sugar and butter until light and fluffy. Mix in flour and salt, stopping halfway through to scrape down sides. Mixture will be soft and crumbly.
Place shortbread in the bottom of the springform pan and press down evenly across the pan.
Bake at 350 degrees for 15 minutes. The edges will start to brown, but the center will still be white.
While the shortbread bakes, make the curd. Create a double boiler with a 1.5 quart saucepan and a small to medium sized metal mixing bowl.
In the saucepan add 2" of water and bring to a boil. In the mixing bowl combine together juice, zest, sugar, and egg yolks. Heat over medium heat, whisking constantly, until thickened enough to coat the back of a spoon. About 5 - 7 minutes.
Remove from heat and stir in diced butter.
Strain, using the back of a spoon to help separate any chunks fo yolk from the curd.
When the shortbread comes out of the oven, pour the curd on top. Return to the oven for an additional 10 - 15 minutes. Curd will set around the edges and be jiggly in the middle. It will not set completely in the oven.
Allow to cool at least 15 minutes before topping with coulis.
In a small mixing bowl bloom the gelatin with 2 tablespoons of cold water. Stir to combine and let sit.
In a small sauce pan combine the blackberries, sugar, and lime juice. Heat over a medium low heat for 5 - 7 minutes or until the blackberries are soft and falling apart.
Allow berries to cool, then strain through a metal sieve onto the gelatin, using the back of a spoon to separate the seeds from the pulp.
Stir together the blackberry puree with the gelatin.
Allow coulis to cool at least 15 minutes.
Pour cooled coulis on top of the cooled tart and gently spread it around the top.
Refrigerate 4 - 6 hours until completely chilled and firmed.
Decorate with edible flowers and blackberries. Running a row of blackberries around the edge will hide any unevenness around the edge.