Blueberry Key Lime Tart

Blueberry key lime tart layered with citrus custard and a blueberry topping that makes this key lime tart with blueberry topping hard to resist. It’s the kind of dessert that gets passed around the table with everyone sneaking in extra bites.

This Blueberry Key Lime Tart Has It All

I’ve made a lot of key lime desserts over the years, but this Blueberry Key Lime Tart might be my favorite variation. The creamy lime custard is everything I love about the classic, and then I topped it with blueberries that turn it into a key lime tart with blueberry topping I actually crave.

What I like most is how the blueberry layer changes the whole vibe. It’s still tangy and citrusy at its core, but the fruit brings in a juicy sweetness that makes it feel more like a blueberry lime tart made for sharing. Every slice looks like it belongs on a platter in the center of the table.

For this one I stick with my tried and true brand of bottled key lime juice, so it’s not a project dessert. No mountain of limes to juice, just a citrus and blueberry tart I can make anytime of year. The flavor is steady and the topping makes it stand apart from every other variation I’ve tried.

The Reasons This Tart Is A Favorite

• The blueberry topping makes it more than a classic key lime tart with blueberry topping.
• Using good quality bottled key lime juice means I can make it year-round and skip squeezing a pile of limes.
• It shows up at the table looking dramatic, which is exactly what a blueberry lime tart should do.
• The mix of creamy custard, crunchy crust, and juicy blueberries keeps every bite interesting.
• Making it the day before works in your favor. The flavors settle and it slices easier.

Ingredients

Nothing tricky here, just the basics that make this citrus and blueberry tart work every time.

• Graham crackers – The start of every good crust.
• Butter – Melted so the crumbs hold tight.
• Sweetened condensed milk – The creamy heart of the filling.
• Key lime juice – I stick with Nellie & Joe’s bottled juice, no need to juice a mountain of limes.
• Lime zest – A little extra citrus punch.
• Egg yolks – They help the filling get that custardy set.
• Sugar and salt – Just enough to keep the flavors in check.
• Blueberries – Fresh berries make this feel like more than just a pie with blueberry sauce.
• Fruit juice or water – I like apple juice here for a little background sweetness.
• Cornstarch – Thickens the topping so it stays put.
• Whipped cream – Totally optional, but never a bad idea.

How to Make This Blueberry Key Lime Tart

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (the crust)
  Smash up the graham crackers, stir in sugar and melted butter, and press it all into the tart pan. A quick bake gives you that golden base.
• Step Two (the filling)
  Whisk the condensed milk, lime juice, zest, yolks, sugar, and salt. Pour it into the crust, almost to the top but not quite.
• Step Three (bake and chill)
  Bake until the edges are set and the center still wiggles a little. Let it cool down, then chill it in the fridge until firm.
• Step Four (the topping)
  Cook juice, sugar, lime, salt, and cornstarch until it comes together, then stir in a cup of blueberries and let it boil. Pour it over the rest to turn this into a blueberry lime tart that looks ready for the table.
• Step Five (finishing touch)
  Spread the blueberry topping over the tart, chill it again, and bring it to the table with lime slices and whipped cream if you feel like it.

Recipe Tips

• Use the flat side of a measuring cup to press the crust in snug and even.
• Rotate the tart halfway through baking so the filling sets the same all around.
• Give the blueberry topping a few minutes to cool before you spread it or it can slide right off.
• Making it the day before works in your favor. The flavors settle in and it slices easier, which makes this citrus and blueberry tart even better the next day.

Store, Slice, Freeze

• Store: Cover and keep in the fridge for 3 to 4 days.
• Slice: Run a sharp knife under hot water and wipe it dry between cuts for neat slices.
• Freeze: Lay slices on a sheet pan to flash freeze so the topping firms up, then wrap them tight. Thaw in the fridge. This way the blueberry lime tart still looks just as good when you bring it back out.

FAQs

• Can I use bottled juice for this tart?
  Yes. I stick with Nellie & Joe’s bottled key lime juice. It saves you from juicing dozens of tiny limes and keeps this citrus and blueberry tart doable anytime of year.
• Can I make the tart ahead of time?
  Absolutely. Bake and chill the tart the day before, then add the blueberry topping closer to serving. The flavor holds, and it slices even easier the next day.
• Can I use frozen blueberries for the topping?
  You can. Just thaw and drain them well first so the topping isn’t watery. I like to mix a handful of thawed berries into the sauce, then fold in the rest gently so this key lime tart with blueberry topping still looks fresh.
• Do I need a tart pan with a removable bottom?
  It helps. The crust stays intact and you can lift the tart out neatly. If you only have a pie dish, it’ll work too, but expect a little more effort when slicing.
• How long does it need to chill before serving?
  At least three hours after adding the topping. Overnight works even better if you want clean, easy slices.

More Key Lime Recipes

If you’re as into lime desserts (and drinks) as I am, here are a few more recipes worth checking out:

• Key Lime Pie Dip – quick, creamy, addictive.
• Key Lime Tart – the classic custard.
• Key Lime Pie Cookies – graham cracker crust, creamy middle.
• Key Lime Pie – sweet-tart favorite.
• Key Lime Cupcakes – zesty little cakes.
• Key Lime Pie Bars – tall custard, bakery-style.

Why This Tart Stands Out

This Blueberry Key Lime Tart keeps the creamy lime custard you expect but tops it with a burst of fresh blueberries. Simple to make, easy to chill ahead, and the kind of dessert that feels a little extra without trying.

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Print Recipe

4.86 from 7 votes

Blueberry Key Lime Tart

This Blueberry Key Lime Tart layers creamy lime custard in a graham cracker crust with a fresh blueberry topping. It’s a citrus and blueberry tart that’s simple to make ahead and serve chilled.

Prep Time25 minutes mins

Cook Time30 minutes mins

Chilling3 hours hrs

Total Time3 hours hrs 55 minutes mins

Course: Dessert

Cuisine: American

Keyword: blueberry key lime tart, blueberry lime tart, citrus and blueberry tart, key lime tart with blueberry topping

Servings: 8

Calories: 375kcal

Author: Cathy Pollak

Equipment

• 9" fluted tart pan with removeable bottom Makes slicing and serving easy.
• measuring cups and spoons For accuracy.
• Saucepan For preparring the blueberry topping.

Ingredients

Crust:

• 10 sheets (140 g) graham crackers
• 3 tbsps (37 g) granulated sugar
• 5 tbsps (70 g) butter melted

Filling:

• 1 can (14 oz / 396 g) sweetened condensed milk
• ½ cup (120 ml) bottled key lime juice (my favorite brand) or fresh
• zest of two limes (regular or key limes)
• 4 egg yolks room temperature
• ¼ cup (50 g) granulated sugar
• ¼ tsp (1 g) table salt

Blueberry Topping:

• 3 cups (450 g) fresh blueberries divided
• ½ cup (120 ml) fruit juice (apple) or water
• ⅛ tsp (0.5 g) table salt
• 1 tsp (5 ml) bottled key lime juice
• 3 tbsps (37 g) granulated sugar
• 1 tbsp (8 g) cornstarch
• lime slices for garnish optional
• whipped cream optional

Instructions

• Preheat the oven to 350°F (175°C).
• For the crust: Pulse the graham crackers in a food processor, or crush in a sealed plastic bag until finely ground.
  10 sheets (140 g) graham crackers
• Stir crumbs with sugar and melted butter until evenly coated.
  3 tbsps (37 g) granulated sugar, 5 tbsps (70 g) butter
• Press mixture into the bottom and sides of a 9–10 inch (23–25 cm) tart pan with a removable base. Bake 8–10 minutes, until lightly golden. Set aside or chill to firm.
• For the filling: In a medium bowl, whisk sweetened condensed milk, key lime juice, lime zest, egg yolks, sugar, and salt until smooth.
  1 can (14 oz / 396 g) sweetened condensed milk, ½ cup (120 ml) bottled key lime juice, zest of two limes , 4 egg yolks, ¼ cup (50 g) granulated sugar, ¼ tsp (1 g) table salt
• Pour the filling into the cooled crust, leaving a little space at the top.
• Bake at 325°F (165°C) until the edges are set but the center is slightly jiggly, about 25–30 minutes. Rotate halfway for even baking.
• Cool to room temperature, then refrigerate at least 2 hours or overnight until firm.
• Carefully remove the tart from the pan and set on a serving plate.
• For the topping: Rinse the blueberries and set aside.
  3 cups (450 g) fresh blueberries
• In a medium saucepan, whisk fruit juice or water, salt, lime juice, sugar, and cornstarch. Cook over medium heat until the sugar dissolves.
  ½ cup (120 ml) fruit juice (apple), ⅛ tsp (0.5 g) table salt, 1 tsp (5 ml) bottled key lime juice, 3 tbsps (37 g) granulated sugar, 1 tbsp (8 g) cornstarch
• Add 1 cup (150 g) of blueberries and bring the mixture to a boil.
• Remove from the heat and pour over the remaining blueberries, stirring gently to coat. Let cool 5 minutes.
• To finish: Spoon the blueberry topping over the chilled tart, spreading to the edges. Refrigerate at least 3 hours before serving. Garnish with lime slices and whipped cream, if desired.
  lime slices for garnish, whipped cream

Notes

• Bottled key lime juice is best for this tart. Fresh key limes work too, but you’ll need a lot of them.
• Apple juice works well for the topping, but white grape juice or even water can be used.
• Frozen blueberries are fine. Thaw and drain them first, then stir a few into the sauce and fold in the rest gently.
• A pie dish can stand in for a tart pan. You’ll just serve it straight from the dish instead of lifting it out.

 

For optimal outcomes when preparing this blueberry key lime tart, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

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Nutrition

Nutrition Facts

Blueberry Key Lime Tart

Amount Per Serving (170 g)

Calories 375 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 8g50%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 135mg45%

Sodium 250mg11%

Potassium 225mg6%

Carbohydrates 55g18%

Fiber 2g8%

Sugar 40g44%

Protein 7g14%

Vitamin A 550IU11%

Vitamin C 7mg8%

Calcium 140mg14%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Blueberry Key Lime Tart? I’d love to hear how it turned out — leave a comment below and let me know.

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