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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.
Well, you look completely calm and collected, so I’m sure no one knew you were freaking out inside. I blog for the very same reasons. Put me in a room with people I don’t know, and it is going to be very awkward because I don’t talk! And those little pastry cups are absolutely adorable. I have only every used the sheets…that needs to change soon. And blackberry lime is one of my favorite combos!!!
It sounds as though you pulled off your hostessing duties perfectly! What a beautiful combination of flavors for these tarts.
Yay!! I am so proud of you for you. I know how hard that was for you to talk to a group. I am also in total love with this tart! I think we were both in a key lime mood this week!
Thank you Chandra!
Oh these tarts look very elegant!
Blackberry and lime sounds like a fantastic combination! And I’m with you on talking in front of groups of people, makes me want to run away! 🙂
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