This is the first time I made something with blackberries. It may also have been the first time eating them but I’m not sure. My dad bought them at the local market for super cheap and since we had a barbecue with the neighbours I was asked to make something with them. As I was looking for recipes and ideas for things to make with blackberries, I noticed that the combination blackberries with lime is made often. It sounded nice so I made a blackberry lime pie.
The recipe I found at Bella Eats, this blog is full of nice photos. I want to be better at food photos, taking pictures of food is something I like to do. I’m just not that pro yet and even if I was, it always can be done better right? Soon I will buy a new lens so I can make pictures closer and with a blurrier background.
Back to the pie again, the crust is made from shortbread dough. This crust MUST be made with a detachable bottom pan. I learned the hard way. My mom bought a new baking pan with a wavy edge, so we wanted to use that one. Well, that one had 1. no detachable bottom and 2. was two inches too big for the recipe. And because of the pan being a bit too big, the crust was thinner and baked a bit too long.
Then I wanted to get the crust out by turning it over very slowly (while holding it) and it broke! I panicked a little bit because I didn’t have a lot of time anymore to make another one. I looked at other recipes but they all required some hours in the fridge. So then I decided to make the same recipe of the crust again, because it tasted good, it just broke. This had to be in the fridge for an hour but I put it in the freezer for maybe 20 minutes and it came out okay. This time in a smaller pan with a detachable bottom and it came out good. Yay
I made the lime curd the night before, you had to do this au bain marie and use a thermometer. My thermometer wasn’t working properly so I’m not sure if it reached the exact right temperature.
The lime curd tasted really yum and looked beautiful. After the lime curd is in the crust I topped it of with the blackberries. The neighbors seemed impressed and they found it very very tasty. We ate the broken crust too, as cookies with our coffee. This pie is worth trying!
- 3 large eggs
- 3 large egg yolks
- 1 cup sugar
- ¾ cup fresh lime juice
- 6 tbsp (3/4 stick) unsalted butter, cut into 6 pieces
- (3) 6-ounce containers fresh blackberries
- 1 tbsp blackberry jam
- ½ cup (1 stick) unsalted butter, room temperature
- ¼ cup sugar
- 1 large egg yolk
- 1¼ cups all purpose flour
- 1 large pinch of salt
- Set a fine metal strainer over a medium bowl and set aside. Whisk the eggs, egg yolks, and sugar in another medium metal bowl to blend. Whisk in lime juice.
- Set bowl over large saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk constantly until curd thickens and an instant-read thermometer inserted into curd registers 178ºF to 180ºF, about 6 minutes. Immediately pour curd through prepared strainer set over bowl.
- Add butter to warm strained curd; let stand 1 minute, then whisk until blended and smooth. Press plastic wrap directly onto surface of curd, covering completely. Refrigerate until cold, about 4 hours.*
- Using an electric mixer, beat the butter and sugar in a medium bowl until well blended, 1 to 2 minutes. Add egg yolk; beat to blend. Add flour and salt and mix on low speed until mixture resembles large peas. Using hands, knead in bowl just until dough comes together.
- Transfer dough to a 9-inch diameter tart pan with removable bottom. Break dough into pieces, then press dough evenly up sides and onto bottom of pan. Cover and chill 1 hour.**
- Preheat oven to 350ºF. Uncover crust and bake until golden brown, about 35 minutes. Cool completely in pan on rack.
- Remove sides from tart pan and place crust on plate. Spread lime curd evenly in baked crust. Arrange blackberries in concentric circles on top of tart.
- Place am in small microwave-safe bowl. Heat in microwave until jam is melted, about 15 seconds. Whisk to loosen and blend, adding water by teaspoonfuls if thick. Brush jam over berries.*** (I only brushed jam over the outer ring, because I liked how they looked without the glaze.)
- *Lime curd can be made up to 2 days ahead. Keep chilled. ***Tart can be made up to 8 hours ahead. Chill uncovered. **Dough can be made 1 day ahead. Keep chilled