Lemons and blueberries are a famous culinary pair – but I decided to switch it up and use blueberries and limes together. No, the fact that I had no lemons on hand had nothing to do with this innovation. Okay, a little.
And of course this meant making a lime curd. Making curd of any kind sounds really intimidating – until you make it. Punk Domestics has a catalogue of curds that shows how truly wondrous curds are – check it out. I love making lemon curd in my blender – so subbing lime juice and zest was all I needed to do.
I love no-cook desserts in the summer – and this one is creamy, tart, sweet and luscious. SO yummy. I love leaving the blueberries raw and whole – they add such a nice pop of freshness. This recipe makes six little tarts – and takes only about 20 minutes of prep time – plus you need to factor in at least 4 hours of chill time.
NO COOK BLUEBERRY LIME CURD TARTS
For lime curd:
5 large eggs
1/2 cup lime juice (requires 4 to 6 limes, depending on size)
1 tablespoon lime zest (zest of about two of the limes)
1 cup sugar
8 tablespoons butter, cubed
4 ounces graham crackers, broken into pieces
2 toffee candy bars (such as Heath Bars), chopped
1 teaspoon cinnamon
4 ounces butter, melted
One cup fresh or frozen thawed blueberries
Blend the eggs, lime juice, lime zest, sugar and 8 tablespoons butter in blender for exactly 5 minutes – the curd needs to “cook” from the heat of your blender, so do not cut the blending time short.
Place the graham crackers, toffee candy bars and cinnamon into a food processor. Whirl until small crumbs, about 10 pulses. Remove and stir in the melted butter. Press mixture into 8 mini tart pans.
Pour blender mixture into 8 mini tart pans. Top each tart with a single layer of fresh blueberries. Let chill 4 hours, or until set. Serve dusted with a little powdered sugar and lime zest if desired.