Lime Tart With Blackberries and Blueberries (photo and recipe by Bon Appetit, June 2010)

This was the most perfect looking dessert I ever made. I say that in part because I’m not a great decorator, and desserts often need an artistic touch to look as well as they taste. I wish I had taken a picture because for once my version looked just like Bon Appetit’s. Unlike some other tarts I have made in the past, the flavor was nicely balanced. The custard is not too overbearingly sweet or sour, and it is offset perfectly by the unadultered fresh berries and buttery crust. Next time I’m going to try the crust and lime curd with fresh strawberries from the farmers’ market!

I did have one problem with this recipe though. The time it took to thicken the curd was definitely not 6 minutes. My arm was ready to fall offf. It was more like a half hour and the temperature never did reach 180 degrees. I even checked my thermometer afterwards to see if it was broken and it was fine. I’m not sure what happened. I noticed others who made the recipe had similar comments.

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: michaelwbeyer@hotmail.com

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