I found this recipe in King Arthur Flour Bakers Catalogue and thought it looked and sounded good and it sure was. Loved by my whole family. I had to go and buy the tart pan didn't have an 9 inch removable bottom pan and neither did my local bed bath and beyond so I bought the 10 inch or was it the 11 inch gotta go measure it, well it worked out fine, I just used a little more of the graham cracker crumbs. We all loved the tartness of the key limes but they are so small my sister in law was sick of squeezing them. I am thinking this would be so good with lemon curd in place of the key limes. What do you think? That's the way I will make it next time, I never see key limes here in Costa Rica. Here is the recipe from King Aurthur I don't believe I changed anything but the pan size. Enjoy it!
1 1/2 cups of graham cracker crumbs
3 Tablespoons sugar
1/8 teaspoon salt
5 Tablespoons of unsalted butter melted
3 large egg yolks
14 oz can sweetened condensed milk
1/3 cup Key lime juice
2 teaspoons finely grated lime zest, zest before you squeeze the limes
2 1/2 to 3 cups fresh blueberries
1/2 cup water
pinch of salt
1 teaspoon key lime juice
3 Tablespoons sugar
1 Tablespoon cornstarch
Preheat oven to 350
Mix the crust ingredients and press into the tart pan with removable bottom
Whisk together the egg yolks, condensed milk, lime juice and the lime zest until combined.
Pour the filling into the crust and bake for 18 to 20 minutes until just set.
Remove the tart from the oven and place on a rack to cool to room temp. for 1 to 2 hours before you add the topping.
Rinse the berries and set aside all but 3/4 cup to dry
Stir together the water, salt, lime juice, sugar and cornstarch in a medium saucepan set over medium heat and cook until the sugar has dissolved
Add the 3/4 cup of blueberries and bring to a boil.
Remove the topping from the heat and pour it over the reserved berries and set aside to cool for 5 minutes. Pour the topping onto the tart letting it spread to the edges
Chill the tart for several hours before serving.