Lime Mousse Tart with Blackberries

Sometimes in the dead of winter, there’s just nothing better than a little taste of summer.  If you’re craving the sweetness of the summer months or are looking for an easy summer dessert to bring to your next family gathering, this Lime Mousse Tart with Blackberries is a refreshing twist on the popular ice box pie.

This pie is so easy to make and most of the time is just spent waiting for everything to set.  It’s great to make in advance and keeps for up to a week in the fridge (then the crust starts to get a wee bit soggy).  You could also serve this with a tart Blackberry Sauce, but I think the limes give this pie enough tartness for my taste.

If you don’t like blackberries, you could also garnish with strawberries, as strawberries and lime are a winning combination.

Word to the wise, make sure your pretzels are ground super fine…almost to the point of looking like flour.  Otherwise you’ll have a chunky crust that is difficult to work with and it will take up a good portion of the tart pan.

Lime Mousse Tart with Blackberries Recipe

lime-mousse-tart-with-blackberries-recipe

Ingredients:

Filling

  • 1 14-ounce can sweetened condensed milk
  • 1 tablespoon finely shredded lime peel (zest of 1 lime)
  • 2/3 cup lime juice (need 2-3 limes, depending on size)
  • 1/4 cup granulated sugar
  • 2-4 drops green food coloring (optional)

Crust

  • 2 cups pretzels, finely crushed
  • 2 tablespoons packed brown sugar
  • 1/4 cup butter, melted and cooled

Topping

  • 1 1/2 cups whipping cream
  • Fresh blackberries

 

Instructions:

  1. In a medium bowl, combine sweetened condensed milk, lime peel, lime juice, and granulated sugar.  If desired, stir in food coloring until light green.  Cover and chill about 30 minutes or until slightly thickened.
  2. Preheat oven to 375 degrees F.  In a medium bowl, combine crushed pretzels and brown sugar.  Add butter; toss to combine.
  3. Press pretzel mixture evenly into the bottom and up the sides of a 9″ fluted tart pan with a removable bottom.
  4. Bake for 8-10 minutes or until firm.  Cool completely on a wire rack.
  5. In a clean bowl, beat whipping cream with an electric mixer on medium until soft peaks form.  Fold whipped cream into lime mixture.
  6. Carefully spoon mixture into prepared cooled crust.  Chill for at least 6 hours or up to 24 hours or until firm.
  7. Serve with whipped cream and fresh blackberries.

 

What’s your favorite ice box pie?
Do certain fruits work better than others?

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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