Blueberry Lime Tart
Tart is basically a crisp dough outer shell with some sort of sweet or savory filling. Perfect for brunches or laid back breakfast it is elegant and fancy. The outer shell can be made with a phyllo dough or even puff pastry.
During our vacations over the years especially while visiting Europe, tars are a common sight and bake shops are filled with all kinds of tart creations. To make up for the missed vacation this year due to coronavirus I thought it is perfect to make this tart. Since its summer and berries are easily available this is a perfect way to use any kind of berries.
Phyllo sheets are the most delicate pastry sheets you’ll ever work with. They are extremely thin almost to the point that they tear easily and must be extra careful while working with it. Always keep the unused sheets covered with a damp cloth while working.
Let’s get started now.
About 40 minutes
- 1 ¼ cup fresh blueberries
- ½ cup jaggery or brown sugar
- ¼ tsp salt
- ¾ tbsp arrowroot powder
- 1 tbsp water
- 1 ½ tsp lime zest
- 4 lime leaves, optional
- 6 phyllo sheets
- 5-6 tsp ghee
- Butter or ghee to grease muffin pans
In a pan add the blueberries, jaggery, salt, lime zest and lime leaves. Place on medium heat. Mix arrowroot powder with 1 tbsp water and add to the blueberry mixture.
Cook for 10-15 minutes or until the mixture has thickened like a jelly. Set aside to cool. Discard the lime leaves.
On a clean surface place 1 phyllo sheet. Brush some ghee all over and carefully place another sheet on top of it. Brush with some more ghee. Repeat with the remaining sheets by brushing ghee and layering on top of one another.
Prepare the muffin pan by greasing. Cut the phyllo sheets into 6 equal squares. Place each square in the muffin pan and a tbsp of cooled filling in each phyllo square.
Preheat the oven to 350 degree F. Bake the tarts for 15-17 minutes until the phyllo is golden brown and crisp. Remove from the oven and cool on wire racks. Serve for breakfast or brunch.
This is best when freshly made, if you have any leftovers refrigerate and bake in a preheated oven for 10 minutes and serve.
This recipe can be easily doubled according to your preferences.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
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