Blackberry Lime Tart with Edible Flowers

Layers of buttery shortbread, tangy lime curd, and sweet blackberry coulis join together to make this gorgeous blackberry lime tart.


– butter – sugar – all purpose flour – lime juice – egg yolks

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.


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