Blueberry Key Lime Tart - cooking recipe

Ingredients

CRUST
1 1/2 cups graham cracker crumbs
3 tablespoons sugar
5 tablespoons melted butter
FILLING
3 large egg yolks
1 (14 ounce) can sweetened condensed milk
1/3 cup key lime juice
2 teaspoons finely grated lime zest
TOPPING
2 1/2 - 3 cups fresh blueberries
1/2 cup water or 1/2 cup fruit juice
1 pinch salt
1 teaspoon lime juice
3 tablespoons sugar
1 tablespoon cornstarch

Preparation

Preheat the oven to 350\u00b0F.
TO MAKE THE CRUST:
Mix the ingredients and press them into a 9\" removable bottom tart pan or 9\" pie plate. Bake for 10-12 minutes, until lightly browned. Place on a rack to cool. Reduce the oven heat to 325\u00b0F.
TO MAKE THE FILLING:
Whisk together the the egg yolks, condensed milk, and lime juice and zest until well blended; the mixture will thicken almost immediately. Pour into the crust and bake for 18-20 minutes, till just set. Remove from the oven, and cool at room temperature for several hours before topping.
TO MAKE THE TOPPING:
Rinse the berries, and set aside all but 3/4 cup 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 till the sugar has dissolved. Add the 3/4 cup berries, and bring to a boil. Remove from heat, pour over the reserved beries and spoon onto the cooled tart.
Chill for several hours.