When your ordinary-but-still-delicious Key lime pie looks a little mundane at the picnic, it's time to rethink the presentation. Slipping it into a tart pan gives it a bit of elegance, while a blueberry topping adds a splash of color and the texture of fresh blueberries. The flavors are cool and soothing on a hot summer night.
Preheat the oven to 350°F.
To make the crust: Mix the ingredients and press them into a 9" removable bottom tart pan or 9" pie plate.
Bake for 10 to 12 minutes, until lightly browned. Place on a rack to cool.
Reduce the oven heat to 325°F.
To make the filling: Whisk together the egg yolks, condensed milk, and lime juice and zest until thoroughly combined.
Pour the filling into the crust and bake for 18 to 20 minutes, until just set.
Remove the tart from the oven, and place it on a rack to cool at room temperature for 1 to 2 hours before topping.
To make the topping: Rinse the berries, and set aside all but 3/4 cup (128g) to dry.
Stir together the water or fruit juice, salt, lime juice, sugar, and cornstarch in a medium-sized saucepan set over medium heat, cooking until the sugar has dissolved.
Add the 3/4 cup (128g) berries, and bring to a boil.
Remove the topping from the heat, pour it over the reserved berries, and set aside to cool for 5 minutes. Pour the topping onto the tart, letting it spread to the edges.
Chill the tart for several hours before serving. Serve with whipped cream, if desired.
Storage information: Store tart, well wrapped in the fridge for several days.
