Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with silicone or foil cupcake liners, set aside. In a bowl cream together ricotta and cream cheese until smooth.

Then add vanilla, lime juice, 1/3 cup of sweetener, and nutmeg. Once mixed well add in egg yolks creaming together until smooth, set aside.

In another small bowl mash ½ cup of blackberries with remaining sweetener. Set aside. Fill muffin tins about ½ full, dividing equally. Top cheese mixture with 1 tablespoon of mashed blackberries, using a knife swirl around.

Bake tarts in preheated oven for 20-25 minutes or until tarts are puffed up and no longer jiggle. Allow to cool. Once cooled top with remaining blackberries and sprinkle with basil.