Blueberry Key Lime Tart #dessert #keylimepie #blueberry #Recipe #baking Pâte Sucrée * 21/2 cups all-purpose flour * ½ cup powdered sugar * 12 tbsp salted butter, cold and grated * 1 tbsp vanilla * 2 eggs * ⅓ cup cold milk Combine the flour, powdered sugar, and grated butter until crumbly. Add the eggs, vanilla, and milk, then mix just until a dough forms. Shape into a disc, wrap, and refrigerate for at least 1 hour. Roll into a 10-inch tart shell, place in the pan, and freeze for 15 minutes. Bake at 375°F for 25–30 minutes, or until golden brown. Let cool completely. Key Lime Filling * ¾ cup key lime juice * 1 cup sugar * 4 egg yolks * 4 tbsp cornstarch * 1 cup heavy cream * 2 cups whole milk * 2 tbsp salted butter, room temperature Whisk together the sugar, egg yolks, and cornstarch until smooth. Whisk in the heavy cream, milk, and key lime juice. Cook over medium heat, stirring constantly, until thickened. Remove from the heat, strain through a sieve and stir in the butter until smooth. Pour into the cooled tart shell and refrigerate until fully set. Blueberry Compote * 2 cups fresh blueberries * Juice of 1 lemon * ½ cup sugar * ½ cup water * 2 tsp gelatin, bloomed in ¼ cup cold water Combine the blueberries, lemon juice, sugar, and water in a saucepan. Bring to a gentle simmer until the berries begin to burst. Remove from the heat, stir in the bloomed gelatin until dissolved, and let cool to room temperature. Spread the cooled blueberry compote over the chilled key lime tart. Chill for another 30–60 minutes before slicing and serving. Marshmallow Fluff * 4 egg whites * 1 cup sugar * ¼ tsp cream of tartar * Pinch of salt * 1 tsp vanilla Whisk the egg whites, sugar, cream of tartar, and salt together in a heatproof bowl set over a pot of simmering water until the mixture reaches 160°F and the sugar has dissolved. Transfer to a stand mixer and whip on high for 8–10 minutes, until thick, glossy, and stiff peaks form. Mix in the vanilla during the last minute. - @chefsarahdevight