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Pretzel Crusted Lime Mousse Tart with Blackberry Sauce

Recipe by I've made this dish about 4 times now and it is delish... I took it to work and one comment was"it was so good I licked the plate" . Another person wants me to make a whole one for them. Too funny. This is truly one of those great summer dessert recipes.


  • 2 c. pretzels, finely crushed (1cup)
  • 2 Tbl packed brown sugar
  • 1/4 c. butter, melted
  • 1 14 oz can sweetened condense milk
  • 1 Tbl finely shredded lime peel
  • 2/3 c. lime juice
  • 1/4 c. granulated sugar
  • 1 1/2 c. whipping cream
  • Black berry suace recipe next
  • 3 1/2 c. fresh or frozen blackberries
  • 1/4 c. granulated sugar
  • 1/4 c. lime juice
  • 1 1/2 tsp. cornstarch


Preheat oven to 375 F. I crush pretzels in a food processor so they look like crushed graham crackers. In a med bowl combine crushed pretzels and brown sugar. add butter; toss to combine. (smells like fresh baked pretzels) Press pretzel mixture evenly in the tart pan and up the sides. (press so its hard so you can remove it from the tart pan). bake 8 to 10 minutes then let cool.In another bowl, combine sweetened condense milk, lime peel, lime juice and sugar. Cover and chill about 30 minutes or until slightly thickened.In a clean and chilled bowl beat whipping cream with an electric mixer until soft peaks form. I go alittle past soft peaks. Fold whipped cream into lime mixture. Carefully spoon mixture into prepared crust. Chill for at least 6 hours up to 24 hours. ( i think it firms up nicer if you do at least 12 hours).Blackberry SauceI make the sauce when i am about an hour ready to serve the dish. I also halve the recipe because otherwise its too much sauce. Half works better. In a med saucepan combine blackberries, sugar, lime juice and cornstarch. cook and stir over med heat until thickened. Cook and stir for 2 minutes more. Press through a fine mesh sieve in to a small bowl. Discard solids. Cover and chill for up to 3 days. In a med saucepan combine

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