Perfect for summer entertaining, you’ll get rave reviews. Thank you Ina Garten for the Lime Curd recipe!
1 cup vanilla wafer crumbs
1 cup crisp macaroon crumbs
1/4 cup (1/2 stick) butter, melted
1/2 cup key lime juice at room temperature (takes about 10-15 key limes or 4 regular limes)
1/4 cup freshly grated lime zest
1 1/2 cups sugar
1/4 pound (1 stick) unsalted butter, softened
½ pint whipping cream
½ cup sour cream
2 tbsp. powdered sugar
1 tbsp. lime zest
Prickly Pear Syrup (available at www.desertusa.com)
Preheat the oven to 350 degrees F.
Mix cookie crumbs and melted butter until thoroughly incorporated. Pat evenly into a removable bottom 10-11”tart pan. Bake for 6-8 minutes or until just golden. Remove from oven to cool.
Remove the zest of the limes with a zester, being careful to avoid the white pith. Squeeze the limes to make 1/2 cup of juice and set the juice aside.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest. Add– the eggs, one at a time, and then add the lime juice and salt. Mix until combined.
Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat and set aside.
Fill the tart shell with warm lime curd and allow to set at room temperature. Refrigerate after it cools.
Whip the cream to stiff peaks, fold in the sour cream, powdered sugar and lime zest and mix until smooth.
Top tart slices with a dollop of the whip cream mixture, drizzle with prickly pear syrup and sprinkle with fresh blueberries.