Blueberry Key Lime Tart

• 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

1. Preheat the oven to 350u0b0F.
2. TO MAKE THE CRUST:
3. 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 325u0b0F.
4. TO MAKE THE FILLING:
5. 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.
6. TO MAKE THE TOPPING:
7. 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.
8. Chill for several hours.

graham cracker crumbs, sugar, butter, filling, egg yolks, condensed milk, lime juice, lime zest, topping, fresh blueberries, water, salt, lime juice, sugar, cornstarch

Taken from www.food.com/recipe/blueberry-key-lime-tart-240762 (may not work)