Cashew Crusted Blackberry & Lime Tart

February 13, 2015


Here it is…the day before Valentine’s Day! Oh and it also happens to be Friday the 13th, which is a bit disconcerting. Anyhoo… Have you baked up a little something special for your sweetie? I know some folks were suspicious that my Valentine would be getting those irresistible Salted Peanut Butter & Nutella Sandwich Cookies that I blogged about a few days ago. Now those were right up my alley! Alas, as I mentioned, the husband does not have any trouble resisting Peanut Butter treats whatsoever. (Yay! More for me…) No. Definitely. NOT up his alley. Nor likely anywhere on his map! So I’d have been a pretty horrible wifey to offer those up to him. Luckily I’m not that clueless and know exactly what he likes. Believe you me I have earned some serious Valentine’s Day points from him by making this Cashew Crusted Blackberry & Lime Tart. For the husband, and perhaps some other of you fruit dessert loving folks out there, this is the dessert that is irresistible.


So what we’ve got here is a crispy graham cracker/cashew crust holding a creamy, sweet and tart lime curd filling, all crowned with the husband’s favourite fruit, fresh blackberries. Yup…this might possibly be the confection of his dreams!


And the big win for me, besides my darlin’s everlasting devotion (just imagine the fluttering cupids), is that it was really pretty easy to make. Truth be told, I made this over a couple of days, lime curd first, crust the next and saved the final assembly until I was ready to surprize him.


Though I will say that the crust and filling are both pretty quick and low impact to make, so this tart could easily be made on the day you need it. Like maybe tomorrow?


So if you’ve got a significant other like mine who will shun the chocolate dessert to make a beeline straight for the fruit filled offering, take note of this Valentine’s Day indulgence. You know what they say…the way to a man’s heart and all that!


Cashew Crusted Blackberry & Lime Tart

  • Servings: One 9 inch Tart
  • Difficulty: easy
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recipe adapted from: My Cup is Full and Food Network (for the Cashew/Graham Crust)


For the Cashewed Graham Cracker Crust:

  • 2 cups cashews, finely ground
  • 1 cup graham cracker crumbs (digestive biscuits are a good substitute for grahams)
  • 1/2 cup sugar
  • 3/4 cup melted and cooled butter

For the Lime Curd Filling:

  •  1 stick (4 oz.) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs, at room temp
  • 2 egg yolks, at room temp
  • 1/3 cup plus 4 tablespoons (5 oz.) fresh lime juice

For the Topping:

12 ounces fresh blackberries

Fresh whipped cream for serving


Preheat the oven to 350 degrees F.

Grease a 9-inch tart pan and set aside. In a small bowl, mix together the cashews, graham cracker crumbs, 1/2 cup sugar, and the melted butter. Press crumb mixture into the bottom and sides of the tart pan.

Bake the crust for 8 -10 minutes until it is set. Set aside to cool on wire rack.

Next, make the lime curd (just a note, you could make up the lime curd a day or two beforehand and store in the fridge covered with plastic wrap).

In the bowl of an electric mixer, beat the butter and sugar until light and fluffy.

Add the eggs and yolks one at a time, incorporating each fully before adding the next.

Pour in the lime juice and continue to mix until combined (you may need to scrape down the sides and bottom of your bowl). This is the point at which I have to tell you not to freak out, because I might have, just a bit. Once you add the lime juice, your lovely creamy sugar/butter/egg mixture will go all curdled. Just take a deep breath and say “All will be fine.” As you heat and whisk the mixture in the next step, the lovely creamy mixture will once again appear.

Pour the curd mixture into a medium saucepan and cook over medium heat, stirring continually with a whisk until the mix is smooth.

Increase the heat a touch and keep whisking until the mixture has thickened and has reached a temperature of 170 degrees Fahrenheit

Remove the curd from the heat and transfer to a heat-resistant bowl (such as glass), and cover with plastic wrap pressed to the top of the curd. Allow it to come to room temperature and then chill it in the refrigerator before putting in the crust.

Once the crust is cooled and your curd is chilled, scoop the curd into the center of the crust, spreading evenly to the edges with the back of a spoon.

Finally, arrange your berries over the top of the tart.


Cashew Crusted Blackberry & Lime Curd Tart brought to you by: Runcible Eats (


Apple Blackberry Crumble

March 4, 2012

Here it is, Apple Blackberry Crumble for day 4 of my St. Patrick’s Day 2012 recipe offerings. (That means 13 more yummy St. Patrick’s Day recipes are on their way…stay tuned!) I know apples and blackberries aren’t in season during St. Patrick’s Day, however I’m sure most folks have access to some fresh apples and blackberries and if not, I suppose frozen would do in a pinch. Fruit crumbles are a very popular dessert in Ireland. Blackberries, which in the late summer,can often be found growing wild in Irish hedgerows, are a particular favourite of my husband, so I just couldn’t resist making this dish when I saw it posted on Edible Ireland (Fantastic blog by the way, you should definitely check it out!). You can bake this in one baking dish and serve it family style, but I made it in individual ramekins.

It comes together quite quickly and easily. A truly rustic, home-style dessert it becomes spectacular when served up with dollop of freshly whipped cream or scoop of ice cream.

Apple Blackberry Crumble

recipe from: Edible Ireland


for the crumble topping:
1 3/4 Cup (200 g)  flour
1/4 Cup (50 g) caster sugar (fine sugar)
1/4 Cup (50 g) light brown sugar
1/4 Cup (25 g) oatmeal (optional)
1/4 teaspoon fine sea salt
1/2 Cup (100 g) butter, melted

for the filling:
6 to 8 apples, peeled, cored and chopped into bite-sized pieces (about 600 g/1 1/4 lb when prepped)
1/2 Cup (100 g) sugar
1 tablespoon corn starch
zest of 1 lemon
1 1/2 Cup (250 g) blackberries (frozen are fine)


Preheat the oven to 375°F (190°C).

To make the topping, combine the flour, caster sugar and brown sugar, oats and salt in a bowl. Stir in the melted butter, then squeeze the topping with your hands to make small clumps. Put the topping in the freezer while you prepare the filling.

Place the chopped apples, sugar, corn flour and lemon zest in a large bowl and stir together well. Add in the blackberries and stir gently.

Place the filling in a large ovenproof dish or individual dishes. Sprinkle the topping over the fruit, making sure it’s evenly distributed. Bake for 45 to 60 minutes, until the topping is golden and the filling is bubbling up. Allow to cool for 15 or 20 minutes before serving with cream or ice cream. A crumble is best eaten straightaway, but any leftovers make an excellent breakfast the next day.


Vanilla Bourbon Blackberry Jam

October 10, 2011

Jay loves blackberries. And the blackberries have looked great this year.

I have been wanting to make him a delicious blackberry treat for some time now. I had planned to make him some blackberry cupcakes filled with blackberry curd and topped with a lime cream cheese frosting for his birthday. Sounds awesome huh? But alas…you know that thing about plans and mice and men? Well, his birthday came and went and it didn’t happen 😦 He was kind enough to give me a rain check on those cupcakes though, so I’m determined to make good on my promise. Keep your eyes peeled for  the recipe here when I finally am able to make them appear. In the meantime, I was able to make him some Vanilla Bourbon Blackberry Jam.

It has blackberries and bourbon, Jack Daniels to be specific, both things of which Jay is quite fond. And, with this jam, he will still have the fresh taste of blackberries stored away, long after their season is over. That’s what I’m telling myself anyway…You know, a good dose of justification to assuage the old guilt.

I’m happy to report Jay loves the jam. He’s been eating it on toast every morning since its creation and says its very tasty! I’ll have to take his word for it. I really don’t care for blackberries. Don’t like those crunchy seeds in them, which ironically is one of the things about them that Jay really likes. But this recipe wasn’t for me, it was for my fantastic, understanding and patient (still waiting for those cupcakes) husband. Lucky me!

Vanilla Bourbon Blackberry Jam

Recipe adapted from See Brooke Cook

yields: 2 Half Pint (8 0z) Jars


  • 1 1/2 lbs  blackberries
  • 1 cup sugar
  • 1 Tbsp lemon juice and the zest of 1 lemon
  • 3 tablespoons of Bourbon – I used Jack Daniels – a favourite around here!
  • 1 tsp of vanilla extract
  • 1 Tbsp butter


Wash the blackberries and toss them into a preserving pan, or any stainless steel pan you have. Lightly mash the berries with a wooden spoon to break them open, add the rest of the ingredients, but not the butter, and stir. Let the mixture sit for about 10 minutes. Place a small plate in the freezer to test the jam’s consistency later if desired.

Fill a large pot with tap water. Submerge two 1/2 pint jars and their lids, making sure they are completely covered by the water. Boil the water.

After allowing the mixture to sit, start cooking it over medium-high heat. At this point, add the butter which will keep the mixture from frothing. The mixture will bubble vigorously. Eventually, the boil will subside to larger bubbles, but still bubble vigorously. Begin gently stirring the jam frequently to prevent it from sticking to the bottom of the pan.
After about 25 minutes you can begin testing the jam’s consistency if desired by placing a small amount on the cold plate, then allowing 30 seconds to pass. You can run your finger through it to see what the cooled consistency will be. Boil for a few minutes longer if you would like a thicker jam.

When the desired consistency is reached, ladle the jam into jars. If you’re going to gobble both jars up without delay, just place them in the refrigerator. If you would like to save one or both for later, screw rims onto jam jars. Using tongs, pick up the full jam jars and place them back into the boiling water for 5 minutes.

After 5 minutes, remove the jars and place them on the towel. As they cool, you should hear a ping type noise which tells you the jam jars are sealed. When you push down in the center of the top of the jar, there should be no click noise. Make sure the lids are sealed tightly. You’re done!


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