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These key lime blueberry tarts are surprisingly light and a great summer dessert since it is officially blueberry season! I used the store bought tart shells but also provided the tart shell recipe for all the homemade tart lovers. To be honest these store bought tarts have a great buttery, flaky texture without all the work. While the store bought tarts might not be quite as good as homemade, these tarts make this a very quick recipe to assemble and really the lime filling is what this dessert is all about. 

makes 34 tarts

4 eggs

2/3 c. fresh key lime juice

3/4 c. sugar

6 tbsp unsalted butter

2 tsp of grated key lime rind

Whisk together first 4 ingredients in a saucepan over medium-low heat. Whisk constantly for 12 minutes or until mixture has thickened. Stir in lime rind. Pour mixture through a wire mesh strainer into a bowl. Cover mixture and refrigerate 4 to 6 hours. 

2 c. fresh or frozen blueberries

1/8 c. orange juice 

1/2-3/4 c. sugar (depending on sweetness of berries)

Combine all of the ingredients and cook over medium-low heat until mixture thickens. 

1 1/4 c. all-purpose flour

3/4 c. cake flour

1 1/2 tbsp sugar

3/4 tsp salt

1/4 tsp baking powder

1 c. butter, cut up

1/4 c. shortening 

6 tbsp cold water

In a food processor, pulse flours, sugar, salt and baking powder. Add butter and shortening and pulse until crumbly. Add cold water, 1 tablespoon at a time, pulsing after each addition. Remove dough and wrap in plastic wrap. Chill at least 2 hours. Once 2 hours have passed, make 1- inch balls of dough and press dough balls into miniature tart pans. Prick tarts with a fork. Bake at 375°F for 13 minutes or until golden. Once tarts are cool, spoon lime mixture into tarts and top with cooled blueberry mixture and serve.