Blueberry Citrus Tart

Directions

1. 1
   Using a food processor or mini-chopper, pulse the graham crackers until finely ground. In a medium bowl, combine the graham cracker crumbs, brown sugar and melted butter. Stir until fully combined.
2. 2
   Lightly butter or grease a 9 tart pan with removable bottom. Line the bottom of the pan with parchment paper. Press the crust mixture evenly into the bottom of the pan. (Tip: A flat-bottomed glass helps pack the crust mixture down evenly.)
3. 3
   Bake crust at 350F for 15 minutes.
4. 4
   Remove from oven and let cool.
5. 5
   Using a medium saucepan, add blueberries and lime juice; place over medium-low heat. Cover and cook for 12-15 minutes, or until blueberries are very soft.
6. 6
   Press mixture through a fine-meshed sieve into a separate saucepan. (Note: Goal here is to get all of the pulp while removing the skins from the blueberries.)
7. 7
   Using a medium mixing bowl, whisk together the heavy cream, egg, egg yolks and sugar.
8. 8
   Transfer this mixture into the saucepan with the blueberry puree.
9. 9
   Place pan over medium-low heat and cook, stirring often, until mixture thickens and coats the back of a wooden spoon, about 5-7 minutes. (Tip: If you have a kitchen thermometer, cook mixture until it reaches 170F.)
10. 10
    Remove from heat and add butter several pieces at a time, stirring after each addition until butter has completely melted and is well combined.
11. 11
    Transfer mixture into cooled crust.
12. 12
    Place in refrigerator to chill for at least 1 hour before serving.
13. 13
    {Optional}
14. 14
    Garnish with fresh whipped cream before serving.