|Recipes » Spring & Summer Recipes|
Key Lime & Blueberry Coffee Tart
By: Jodi - Altadena, CA - 2016 Recipe Contest
Featured ingredient: Blueberry Cobbler Coffee 8 oz. Ground
- 10-12 graham crackers (enough to make 1½ cups of crumbs)
- ¼ cup Door County Blueberry Cobbler Ground Coffee
- 2 tablespoons sugar
- 6 tablespoons melted sweet butter
- ¼ teaspoon kosher salt
- Zest and juice from 6 key limes (or enough to get ½ cup juice)
- ½ cup sugar
- ½ teaspoon kosher salt
- 3 large eggs
- 6 tablespoons sweet butter
- ½ cup chilled heavy cream
- 2 tablespoons powdered sugar
- 1 cup blueberry jam
- 1 cup fresh blueberries
- ½ cup strongly brewed Door County Blueberry Cobbler Ground Coffee
- ¼ cup elderberry juice (can substitute blueberry juice if elderberry proves difficult to find)
- ½ teaspoon kosher salt
- Preheat oven to 350° degrees.
- Roughly break up graham crackers and add to a food processor. Pulse until graham crackers become fine crumbs.
- Measure 1 ½ cups graham cracker crumbs into a large bowl. Add sugar, coffee, butter, and salt, and mix together until everything is fully incorporated. Using the flat bottom of a measuring cup, press the mixture evenly onto the bottom and up side of a 9-inch oven safe pie plate.
- Bake 10 minutes, then set the pie plate aside to cool completely.
- Prepare a large bowl filled with ice and water. Place a smaller bowl inside and set aside.
- Set a heatproof bowl over a pot of simmering water and whisk together Key Lime juice, zest, sugar and salt.
- Beat the eggs in a separate bowl and slowly incorporate them into the juice/sugar mixture, whisking constantly.
- Once mixture is all incorporated and thick enough to hold the marks of the whisk, remove from the heat. Pour through a fine mesh strainer (to catch any scrambled egg bits) into the bowl that you’ve set over the ice bath. Continue whisking until mixture has cooled to room temperature.
- In a separate bowl (or stand mixer), beat the cream and powdered sugar until it holds stiff peaks.
- Fold the stiff cream in to the key lime mixture. Pour filling into crust and bake 15 minutes. Allow pie to cool completely, then cover with plastic wrap and refrigerate overnight.
- Place jam, blueberries, coffee, juice and salt in a skillet set over medium heat and bring to a simmer.
- Continue simmering until most of the blueberries have popped open and the contents of the skillet have reduced and thickened back to jam consistency (about 15 minutes).
- Remove from heat and allow to cool completely. Transfer to a bowl and cover with plastic wrap. Refrigerate overnight.
- When ready to serve, remove tart and topping from refrigerator. Spread topping over tart, slice into wedges, and enjoy.