This Blackberry Key Lime Tart is a twist on traditional key lime pie with the addition of blackberries not only makes it pretty but tasty.
Sweet Recipea’s is turning 13 in a about a week.
This isn’t about the blog anniversary but how much blogging has changed in ways that make me sad.
My last blog post is a prime example.
Those that have read this blog or follow me on social media know that my dogs are a giant part of my life.
I mean we chose the house we bought based on our dogs needs more than our own.
This year I had a soul crushing loss in my life.
I mean I realize maybe dogs are not important to you but they are to me and my husband.
So it’s disheartening to look back at when Crazy Cocker Spaniel died and I had many, many comments from readers.
And I had emails from readers.
Even I had gifts sent to me from readers.
Now I don’t need the gifts but it’s rather sad that 1 person left a comment (thank you to the person who did comment) on the blog and not one person emailed.
Sure there were a couple dozen comments on FB and Instagram but wow times sure have changed.
Blogging used to be about connecting.
It used to be so much more than give me a free recipe and don’t ramble on about your life.
I met my matron of honor through this blog.
Made countless friends who were readers originally through this blog.
Inspired people to start their own blogs.
I think one of the things that is wrong with today’s society is that we no longer connect with people.
We can’t feel bad for them if we don’t have to get to know their story.
People don’t have time anymore to leave me a comment about the recipe or email me that they made a recipe.
But they do seem to find the time to complain that I have ads on my website or that they had to scroll through my rambling on about my life that they don’t give a crap about just to get to the recipe.
They have time for that.
Some days I wonder why I blog at all anymore?
I’m not one of those big bloggers bringing in the big bucks. I rarely break even most years if I’m lucky.
So I’m not blogging for the money.
But then I bake something like this Blackberry Key Lime Tart with Brown Butter Graham Cracker Crust and I want to share it with the world.
It’s times like that when I am reminded why I started blogging in the first place.
I wanted to share recipes.
And so I will.
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want more recipes? Try these:
Mini Key Lime Ice Cream Pies with Raspberry Sorbet Middles
Blackberry Key Lime Tart
Ingredients
- 1 brown butter graham cracker tart shell (recipe follows)
- Brown Butter Graham Cracker Crust:
- 1 ¾ cups crushed graham cracker crumbs
- 1/3 cup powdered sugar
- 7-8 TBSP brown butter
- 1/8 tsp. Salt
- For the Filling:
- 2/3 cup key lime juice, fresh if possible
- 1/4 cup heavy whipping cream
- 1/3 cup cream cheese, at room temperature
- 1 can (14 ounces) sweetened condensed milk
- 1 to 2 teaspoons finely grated lime or key lime zest, divided
- 4 egg yolks
- 1/3 cup pureed blackberries, seeds strained out
- whipped cream, for garnish
Instructions
- Instructions:
- For the crust:
- In a large bowl add the graham cracker crumbs, powdered sugar, and salt.
- Add about 7 TBSP melted butter.
- Mix until combined.
- If it seems like it needs more butter add the remaining TBSP (mine too the full 8 TBSP).
- Pour contents into a tart or pie pan and press to form a shell.Bake crust for 15 minutes at 325F.
- For the tart:
- Whisk sweetened condensed milk with the egg yolks.
- Whisk in cream cheese.
- Stir in whipping cream and lime juice.
- Stir in 1 to 1 1/2 teaspoons lime zest.If it seems too clumpy due to cream cheese you can put it in a blender or food processor and blend until smooth.
- Divide filling in half and place into separate bowls.
- Add 1/3 blackberry puree into one of the key lime fillings and mix until combined.
- Alternating with 1/3 cup blackberry filling and 1/3 regular key lime filling pour the filling into the prepared tart pan.
- Swirl with a knife.
- Bake at 325° for 15 to 20 minutes.
- Refrigerate for at least 8 hours or overnight.
- Add whipped cream and garnish with blackberries if desired.
Julie says
Oh Peabody, I had missed your last post about Crissy! It is so very hard to lose them, and they leave such a hole in your hearts and lives – but they are also so worth it. I recently lost my 10 year old cat after a month of what we thought was a stomach bug but turned out to be cancer. Like Crissy, it was less than a day from the cancer diagnosis until he had to go, and I’m still reeling a month later. Take care and be gentle with yourself, I’m sorry…
Peabody says
I’m so very sorry about your kitty. They do leave a big void when they leave, but like you said they are so very worth it.
DPLK says
I’m very sorry for your loss. Your pups are so beautiful and it’s always wonderful to see them on the blog.
I’ve read your blog for years and years, and I very rarely comment in general (I’m not much of an online engager; I don’t have FB, just only joined Instagram because my kid’s preschool class started an account, etc). But I will always, always click from my RSS feed to read your whole post because I really enjoy whatever you have to say. I really admire you and your husband’s courage to adopt and care for so many senior Cocker Spaniels. And it’s always a breath of fresh air to read your approach to complex social issues. Dude, if you didn’t ramble, your blog wouldn’t be the awesome voice of reason and humor that it is. It’s truly a “diamond in the rough” these days.
I used to maintain a baking blog back in the day that was generally just for the benefit of friends and family and coworkers who asked for recipes of things I baked and shared. I think probably one of the driving forces for the changes you’re talking about is the shift from when everyone was doing it just for fun and as a hobby, into now it’s become a world for professionals and hopefuls to get the next cookbook deal. My RSS feed has gotten pretty…boring to read, to be honest, because while I still look forward to seeing different recipes, everything seems very formulaic these days…
Anyways, I just wanted to let you know that there are still people who love love love your unique voice, your positive self-image messages, your beautiful pups, and your delicious and creative recipes. And I hope you keep doing what you do for as long as you want to and are able to. (And the tart looks fabulous! and brown butter graham cracker crust = genius)
Peabody says
Yes, sadly many of the blogs these days are just one giant copy of the other with very little originality and like you said just trying to get a cookbook deal. 🙁 I miss the old days.
Willah says
Your ramblings are the reason I enjoy your blog, given that I don’t do a lot of baking. Animals leave a huge hole when they go. It’s their great design flaw that their lives are so much shorter than ours.
Peabody says
It’s so very true. It is their one design flaw. 🙁 We have a sign in the house near all of their ashes that reads If love could have saved you, you would have lived forever
Willah says
Ours have trees planted over them. Last year, when my faithful ancient girl finally had to go, my daughter (7) said, “Dig the hole deep, Mummy, so the tree’s roots can grow deep and strong and savour her lovely nutrients.” They’re never totally gone. x
Peabody says
That’s so very sweet.
Molly says
I had never heard that quote before, but it’s beautiful. I happened to comment on your last post because that same pain was so raw for me and my family and I could empathize – but like a previous commenter, I’ve never been good at online engagement whether directly on the blog or on social…been trying to improve that lately. But I always read everything you write because you come up with unique recipes and your voice is all your own. I get pretty bored with the blogs where everything is sponsored and the “recipes” take no thought, so I appreciate all your effort and have been reading for years, even though I’ve only recently left a few comments.
Peabody says
I’m so very sorry that you are going through it as well. It’s something that they are realizing more and more is just as hard and often harder than losing a human because of all the time you spend with your pets. I even know some businesses now have pet bereavement days, which is very nice.
Deb says
I hardly ever comment on blogs (or deal with social media or anything) but it would be sad for me indeed if you stopped blogging.
I’m was diagnosed diabetic some years ago, and stopped following a lot of baking blogs, but I never gave up on yours. I come here because you make me smile, as well as give me recipes to make for my friends (still love to bake even if i can’t eat it).
I was sorry to hear about your pup, and now I regret not saying anything. I know how profound an effect a pet can have on your life. We had a kitty from the pound who turned out to have kidney disease the SPCA hadn’t noticed. We cared for him as well as we could and made his last year really good. And he made that year good for us too. That’s how I do my best to remember him. as the kitty that made my life lovely and who loved me and loved life.
Just remember we’re out here, even if we don’t always comment.
Peabody says
That was so very sweet of you guys to give that kitty the best year he could have.
I appreciate you coming out to delurk and leave a comment. 🙂
I still read blogs that I can’t make anything from either. 🙂