Blueberry Tartlets with Lime Curd

I too thought the curd was too runny. The lime flavor was overpowering and a bit too tart for my taste. Next time I will reduce the amount of lime juice.

• queryrunne

• Chicago

• 4/14/2010

This is a light, and satisfying dessert. It was a huge hit! The lime and blueberries go beautifully together. However, I like to cover the entire tart in blueberries as opposed to sprinkling just a few. Also, the crust was exceptional! I always refer back to this recipe every time I make a tart, its the only pastry crust recipe I use now! I defineltey reccomend this dessert. Who doesn't love a light, fruity tart?

• Anonymous

• Calgary, Alberta

• 11/29/2007

I love this recipe, it is a great combination. I've made it for many fuctions and gotten rave reviews. I also think it makes a beautiful presentation.

• Melon

• Las Vegas

• 7/17/2006

Absolutely delicious.....the tart in the photo was done by a food stylist tho. That much lime curd would have been way too tart. With just a thin layer of curd and more blueberry sauce, it was wonderful. Crust was like a short bread cookie. Rave reviews from all who tried the tarts.

• susiepi

• Vermont

• 7/7/2005

Great recipe, I just added my own spin to things. I added chopped candied ginger to the crust (when adding the whipping cream) and to carry the flavor over I added candied ginger to the blueberry topping as well, 2/3 way through cook time!!! I also garnished the plates with edible flowers, very pretty. The only glich I found was that the crust only made 6 tartlets and there was only enough curd to fill four. Luckily that was just enough for my guest and there wasn't a teaspoon left on their plates!

• juliees

• Sudbury, MA

• 9/4/2004

I used all of the curd and all of the blueberry and I had just enough (mine had more berries and less curd than the pic). The curd was not too tart or too sweet. I did two batches of 4 and estimated the bake time. Boyfriend and family loved it!!! yummmmy!!!

• Anonymous

• Walnut Creek, CA

• 8/19/2004

I doubled the curd recipe and make an 8" tart. Although I followed the directions and refrigerated the tart until serving, the curd didn't hold up well when cut. I thought the taste was a bit too tart. If the curd held up, it would make a very nice presentation. Didn't think there was anything extraordinary about this recipe. Next time I'll try another curd recipe and keep the blueberry topping.

• Anonymous

• Oregon

• 8/5/2004

These were delicious. I used puff pastry shells instead of the crust, it was very easy and the combination of lime curd and blueberries was great. I also put a little whipped cream on top. Next time I'm going to try it with the little phyllo shells.

• Anonymous

• Martinsville, NJ

• 7/14/2004

I've made this repeatedly for company, and it's always a hit. I've started to cheat a little bit-- these days, I use raspberries on top, and rather than make the cooked topping, I melt some seedless raspberry jam. All the taste without all the work!

• Anonymous

• Phoenix, AZ

• 2/27/2004

contrary to most people, I actually think there was too much crust here. I used a larger tart pan and found the crust to be just so-so. For all that butter, it was pretty dry and tough. I would rather use a regular pie crust in the future. The lime curd was very, very good - maybe a tad too sweet, but really a perfect pair for the blueberries. If I could give 2 1/2 stars and a maybe, that would really be my vote

• Anonymous

• New york, NY

• 7/31/2003

The blueberries & lime curd make an awesome combination. The crust was eh, but that could have to do with my skill--or lack thereof. In any case, this is a nice flavor change. I used all of the curd (didn't think it was going to be enough but flavor is pungent). Enjoy!

• Anonymous

• Mill Valley, CA

• 6/30/2003

I made 16 1.5 X 2" tartlettes - wow! Fairly easy and bursting with flavor. Not too sweet, not too tart, very pretty presentation. Everyone raved. As a few of the others here, I did not use all of the curd. I think you could get away with halving the curd recipe given - the curd itself is VERY tart, you only need a little bit.

• ( )

• Memphis, TN

• 10/22/2002

The incredible color of a half-dozen little fluted tarts was just gorgeous!. Lime is an exciting change from lemon. A bit time consuming but makes for a very impressive desert. I found I had at least a cup of curd leftover. Raspberries would be tasty as well.

• Lynda

• Lexington, MA

• 9/13/2002

I made 6-4 1/2 inch tartlets. They had a small amount of curd in each and plenty of blueberries. I thought that the combination was perfect. Too much curd may overwhelm the delicate blueberry flavor. I made them over the course of 2 days and froze the unbaked shells before baking. This made the whole process very easy. I'm sure that other fruit could be easily substituted.

• Anonymous

• Columbus, OH

• 8/15/2002

Made the curd and used it to fill homemade donuts. A little sprinkling of cinnamon and sugar on the donuts and yum! Best of all, this recipe was a cinch.

• soyamiso

• Houston, TX

• 7/27/2002