Blackberry Lime Tart
Yield: 16" x 14" tart
INGREDIENTS
SHORTBREAD CRUST
1½ c. flour9 Tbsp. butter pinch of salt⅓ c. powdered sugar2 egg yolks2 Tbsp. milk
BLACKBERRY LIME CUSTARD
⅓ c. lime juice (about 3 large limes) zest of 1 lime1 6 oz. clamshell of blackberries¼ c. sour cream1 can sweetened condensed milk
WHIPPED CREAM
1 c. cream¼ c. powdered sugar
DIRECTIONS
1. Make the shortbread crust: Place flour, butter, and salt in the bowl of a mixer fitted with a paddle attachment. Combine on low speed until the butter has broken up and the mixture resembles pea-sized crumbs. Add in the powdered sugar, yolks, and then the milk. Combine until smooth, scraping down sides as needed. Remove the dough from the bowl and form into a disk. Wrap in plastic wrap and chill for 30 minutes.
2. Roll out the dough to roughly 8" x 16" between two pieces of parchment
