Whew! The name is a mouthful but it belies how truly easy this tart was to make. I spent the early part of the last weekend preparing for a much-anticipated dinner with a couple of blogger friends you might know (more on this in upcoming post) and by Sunday morning, I realized that I had nothing to take with me to our friends’ Super Bowl party. This is what I came up with to avoid slaving away in the kitchen. Would you care to know what inspired this creation?
I had a large container of fresh, organic blueberries that I intended to serve with chocolate cake Saturday evening but silly me, I completely forgot about them until we were almost finished with dessert. I certainly couldn’t let them go to waist and I didn’t have the energy to make a cake or prepare a traditional tart crust. Instead, I made a gingersnap crust out of my current favorite store bought cookie from The Graceful Cookie. They’re chewy and laced with a bit of molasses but they’re not cloyingly sweet. They’re also not oily–they translated well as a tart crust which is why I’m sharing the brand here. The crust was a big hit with my friends.
For the tart’s filling, I also took the easy route. I had no time to make a custard and chill it before leaving for the party so yes, I used a pre-made curd. If you’ve read some of my other posts you might have gathered that I prefer to make dishes from scratch, but you know, using a good-quality curd worked just fine here. If you have a favorite lemon curd recipe, by all means, use that instead. In this case, though the curd from the jar was already creamy, bright and rich, I stirred in a couple of tablespoons of fresh lime juice to up the freshness factor even more. Topped with fresh blueberries, a bit more lime juice, lime zest and powdered sugar, I was out of the kitchen in no time and headed to a fun Super Bowl party!
Before I go on to the recipe, here’s another treat for you. The good people at CSN Stores are giving my readers another opportunity to win a $5o gift certificate. With this gift, you can be closer to owning new modern dining room furniture or this crepe pan. I’ve been eyeing it since my first CSN giveaway and I have yet to purchase it. You could very well own one before I do!
And because I’m always curious to know what is on other people’s lists, you can tell me what you would like to buy with your CSN gift code. With over 2oo online stores, they’re bound to have a few items on your wishlist. Just submit your answer here and you will be officially entered in the giveaway. You will have until Monday, Feb. 14 at 8 pm PST to enter and I will use a random number generator to select the lucky winner. (Disclosure: The contest is valid only for U.S. and Canada residents.)
Have a great week!
*** Time’s Up: Entries for the giveaway are no longer being accepted. Stay tuned for the winner on the next post. Thanks so much for participating! ***
Key Lime Blueberry Ginger Tart
- Gingersnap Cookies (I used a 10 oz box of The Graceful Bakery brand cookies from Draeger’s)
- 6 tablespoons melter butter
- Key Lime Curd (I used an 11.5 ounce jar of Stonewall Kitchen’s Key Lime curd and used all but about 2 tablespoons)
- 2 – 3 tablespoons fresh lime juice (I used about 2 tbsp to stir into the curd and another tablespoon to drizzle over the tart)
- Zest of one lime (I stirred a little into the curd and the rest I used to sprinkle over the tart)
- Powdered sugar, for dusting
- 2 1/4 cups fresh blueberries
Preheat your oven to 350ºF.
Use a food processor to turn the cookies into fine crumbs and transfer to a bowl. Add the melted better to the gingersnap crumbs and mix well. Press the mixture onto the bottom and sides of a 9.5 inch tart pan with a removable bottom. Bake in the oven for about 12 minutes or until the crust is a deep golden brown. Remove from oven and allow to cool completely on a wire rack.
Once the crust has cooled to room temperature, spread the curd over it. You can do what I did and stir in a bit of fresh lime juice and lime zest before spreading over the crust. Next, top with the blueberries and add the remaining lime juice and lime zest. Sprinkle with powdered sugar immediately before serving.