Delicious Blueberry And Blackberry Tart

Delicious Blueberry And Blackberry Tart


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Nothing like its name, this blueberry and blackberry tart will leave you smiling. Indulge in this delicious mix of berries and let your tastebuds run wild!

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Time needed

2.5 hour preparation + 35 min cooking

Serving Size / Yield

8-10 servings


  • Filling:
  • 3 eggs
  • 3 egg yolks
  • 1 cup sugar
  • ¾ cup fresh lime juice
  • 6 tablespoons unsalted butter
  • Topping:
  • 12 ounces fresh blackberries
  • 6 ounces fresh blueberries
  • 1 tablespoon blueberry jam
  • Crust:
  • ½ cup unsalted butter, room temp.
  • ¼ cup sugar
  • 1 egg yolk
  • 1 ¼ cup all purpose flour
  • 1 pinch of salt

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Set a fine metal strainer over a bowl for later use. Whisk eggs, egg yolks and sugar in a medium bowl (glass or metal). Whisk in the lime juice. Set the bowl over a large saucepan of lightly boiling water, without letting the bowl’s bottom touch the water. Whisk until curd thickens, about 6 minutes. Pour the curd immediately over the set strainer and add butter to the strained curd. Let stand for 1 minute and whisk until smooth. Use plastic wrap, pressing it directly onto the surface of the curd. Refrigerate for 2 hours, or until cold.

Combine the butter and sugar in a bowl, beating with electric mixer until smooth. Add yolk and blend. Using a low setting, add flour and salt to mix, creating clumps in the mixture. Using your hands, knead the mixture until dough-like consistency. Transfer the dough into a 9-inch tart pan, with a removable bottom. Break the dough into pieces, and then press the dough evenly up the sides and bottom of the pan. Cover and chill for 1 hour. Once cooled, bake at 375°F for 30-35 minutes.

Spread the lime curd evenly on the baked crust. Arrange blackberries on the edge of the tart. Place the blueberries in the center of the tart. Place the blueberry jam in a bowl and heat for 15 seconds, or until melted. Whisk jam to blend. Add water by the teaspoon, until thick. Brush the jam over the berries. Chill uncovered.

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