Remember that blueberry curd I made last week? Well... I knew I couldn't let it go to waste... not that, that would happen since I couldn't stop myself from eating it straight from the jar.
I knew if I didn't make a dessert with it Hubs wouldn't get to try it... because this girl... has ZERO self control!
He has a thing for cream pies and such... but hates anything with chunks of cooked fruit. Lemon curd tarts are one of his favorite. So I knew this was going to be a hit!
Buttery graham crust ( I used brown butter to give it a richer flavor), filled with sweet blueberry curd then topped with a tart lime meringue. OH.MY.GOD.
Then as a little experiment... I froze half it to see how it would last. It thawed perfectly and was just as good a few days later!
Blueberry Curd Tart w/ Lime Meringue
Ingredients for the Brown Butter Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 tbs of browned butter
Mix ingredients together with a fork. Press on the bottom of a 10 inch tart pan (preferably one with removable bottom)
Place crust in the freezer for 15 minutes. Remove and then bake at 350 for 7-10 minutes. Or until it is nice and crisp. Remove from oven and cool to room temp (or place in the freezer to speed up the process!)
Ingredients for the filling:
1 batch blueberry curd (for the recipe CLICK HERE)
2 egg whites
1/4 cup sugar
1 tbs of lime zest
In the bowl of your electric mixer beat your egg whites on high until soft peaks form. Add in your sugar and lime zest. Return mixer to high and beat until you have stiff peaks.
When your crust has cooled spread blueberry curd on the bottom.
Top with meringue. (I piped dollops on mine but you can just spread it over with a spoon if you'd like)
Place tart under your broiler for about 30-60 seconds to toast the tips of the meringue. Watch it carefully so it doesn't burn.
Remove from broiler and serve!