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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.
How fun!!
These look so good, I should try more recipes with puff pastry!
I just barely saw these puff pastry cups at the store yesterday! I debated whether to buy them or just the regular sheets. The sheets won out because I was making sausage rolls and thought the cups might be too desserty for such meaty fare. And you, an introvert? I never would have guessed!
Ha people say that to me but so I must hide my fear well!!
Ha. I am cracking up. I don’t think of you as an introvert…I guess because I know you…therefore we talk. And to be honest, we met…walking down the street in Austin, Texas…we didn’t know each other…and you talked to me…so maybe you’re coming out of your shell?
These look amazing by the way…let’s face it, puff pastry is kind of the best thing ever invented.
Let’s hope it sticks. Either that or I’d already had wine!! LOL 🙂
I hear you. I don’t like talking in front of other people either. Unless someone turned my nerd button on. These tarts, though, they’re crazy. Only three ingredients? Wow. Must make these.
I need to get my hands on those pastry cups! I love having quick and easy options available for last minute guests!
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