This is a super easy tart and tangy treat for all seasons, but is especially wonderful during summer berry season.
Ingredients
- 1 pack graham cracker
- 1/3 stick of butter
- 3 eggs
- 1 tsp vanilla extract
- ¾ cup of Lime Juice (I like Nellie and Joe's Key West Lime Juice, but any lemon or lime juice, especially fresh squeezed will work-if you use fresh juice add the zest too for extra zing.)
- 1 can sweetened condensed milk
- Fresh Blueberries (raspberries and blackberries will work too), 1 pt minimum.
- ¾ cup Greek yogurt (Cabot vanilla works great in this recipe and you don’t need the extra vanilla)
Crust
- Blitz/crush graham crackers and place in a bowl.
- Melt butter and pour over graham crackers and mix
- Use graham crackers to make a crust in the baking dish of your choice. This works in a 9x9 or a 9x13.
- Par-bake for 10 minutes at 350F.
Filling
- Mix sweetened condensed milk, Key Lime juice, and yogurt and vanilla using a whisk of hand mixer.
- When mixed add eggs and continue mixing until fully incorporated.
- Layer blueberries over crust and pour over tart filling.
- Add more berries as desired to maximize fruity goodness.
Cook at 350F for 20-35 minutes, depending on pan. Bigger pan will allow a shallower mixture and take less time. Remove from oven, filling should be firm with a slight jiggle.
Let cool for 30 minutes on counter then put in fridge for an hour until chilled.
Slice and enjoy.
