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These Blackberry Key Lime Tarts are the best bit-sized treats out there. They have an amazing puff pastry crust with an even better filling – they’re perfect for anytime you want a sweet treat or an easy appetizer.
This recipe is just like a key lime pie, but in puff pastry form. These tarts have such light and yummy flavors that pair so well together. From the delicious lime to the fresh blackberries, everything about the recipe is perfection.
The key lime filling is almost like a custard and it is a hit every time. I love this recipe because you can really eat it whenever. It works in the summer because of the fruit flavors, but you can also serve a recipe like this around the holidays. Who doesn’t love something that works all year round?
Ingredients Needed
- Puff Pastry: I used Pepperidge Farms.
- Line Curd: Make it homemade or buy it from the store.
- Blackberries: Fresh blackberries are the best.
How to make Lime Tarts
- Bake puff pastry cups according to package directions (at 400°F for about 15-20 minutes, then press the center down with a wooden spoon). Let cool for 5 minutes.
- Fill with key lime filling and top with a fresh blackberry. Best if served the day they are made, but the lime curd can be made up to 3 days ahead of time and stored in the refrigerator.
Expert Tips
- Make as few or as many of these as you want. The package of puff pastry comes with 24 cups, bake however many you need. One recipe of lime curd will make more than you need for an entire package.
- If you have limes on hand, I like to add some lime zest on top!
- These will get soggy over time so they’re best made and served the same day.
Blackberry Key Lime Tarts Recipe
Ingredients
- 1 box Pepperidge Farm Puff Pastry Cups see note
- 1 recipe Homemade Lime Curd or a jar of lime curd from the store
- Fresh Blackberries
Instructions
- Note: make as few or as many of these as you want. The package of puff pastry comes with 24 cups, bake however many you need. One recipe of lime curd will make more than you need for an entire package.
- Bake puff pastry cups according to package directions (at 400°F for about 15-20 minutes, then press the center down with a wooden spoon). Let cool for 5 minutes.
- Fill with lime curd and top with a fresh blackberry. Best if served the day they are made, but the lime curd can be made up to 3 days ahead of time and stored in the refrigerator.
First off: HECK YEA. I totally blog because I am a MAJAH introvert too. I feel ya.
I also feel these tarts. Feel that they should go into my face that is! Lime, blackberry and puff pastry? YES PLEASE.
Looks like you had such a great BBQ! Pinned!
Sounds like you had a fantastic trip, Dorothy! And these blackberry tarts are just gorgeous! I agree, this dessert should definitely take over all other flavors. Pinned!
Sounds like a winning flavor combination for sure!
I love blackberries and key lime…I don’t know why I’ve never had a blackberry margarita. Maybe my future will be filled with beaches, margaritas, and the sun. ๐ A girl can dream. Dorothy, I love how easy this recipe is. I’m looking forward to trying these soon!
When I was a kid, my mom used to make this tuna cream sauce for pasta or to put over mashed potatoes or…wait for it…in Pepperidge Farm puff pastry cups! No lie. It was one of my favorite dinners. I wasn’t that into the tuna part, but it was worth it to eat the cups. And to eat the tops that you pull out of the cups, too.
I’m sure they’re much better with dessert. Especially key lime, which I love in anything. I think your blackberry/lime idea is pretty awesome!
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