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Blackberry Lime Napoleon Recipe

Blackberry Lime Napoleon Recipe

A light and refreshing spring time dessert, this Blackberry Lime Napoleon Recipe has layers of puff pastry, homemade lime curd, fresh blackberries and whipped cream.

Course Dessert
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Author Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com

Ingredients

  • Homemade Lime Curd:
  • 4 large egg yolks
  • 3/4 cup granulated sugar
  • 3 large limes, juiced and zested
  • 4 tablespoons room temperature unsalted butter
  • 1/8 teaspoon Kosher salt
  • --
  • Blackberry Lime Napoleon:
  • 1 puff pastry sheet
  • 3 teaspoons granulated sugar
  • 1 cup prepared lime curd
  • 1 (13-ounce) can original Reddi-wip
  • 2 pints fresh blackberries
  • 2-3 limes, optional, for garnish, zested

Instructions

  1. Preheat oven to 400 degrees Line a baking sheet with parchment paper.
  2. Cut puff pastry sheet into 6 even rectangles. Arrange puff pastry rectangles on parchment paper lined baking sheet, sprinkle each rectangle with approximately ½ teaspoon sugar.
  3. Bake puff pastry at 400-degrees F for 12-15 minutes or until puffed and lightly browned. Let cool.
  4. Meanwhile, to make lime curd, place a small strainer over a bowl and set aside.
  5. Heat a large, heavy saucepan over medium-low heat. Add egg yolks and sugar and whisk until well blended and pale yellow in color. Slowly whisk in lime juice and zest, butter and salt. Cook over medium-low heat, whisking constantly, for 5-6 minutes, or until sauce is thickened and deep yellow in color. Curd must not come to a boil. Curd is ready when it coats the back of a spoon but is still liquid enough to pour.
  6. When the curd has thickened, pour it at once into the strainer positioned over the bowl. Using the back of a spoon or a rubber spatula, press until only the coarse residue remains. Set aside to cool.
  7. To assemble napoleons, split each puff pastry rectangle in half creating two layers.
  8. Spread 1-1½ tablespoons lime curd onto the bottom half of the puff pastry. Top lime curd with blackberries (approximately 6-8 blackberries per napoleon). Top blackberries with a generous dollop of Reddi-wip. Top Reddi-wip with the remaining half of the puff pastry.
  9. Serve immediately topped with an additional dollop of Reddi-wip, 1-2 blackberries and fresh lime zest, if desired.

Recipe Notes

Lime curd can be made ahead of time and stored in a small glass jar in the refrigerator for 2-3 weeks.

Store bought lime curd may also be used. Simply skip the steps in the recipe for making your own.