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Lime and Raspberry Tart


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Ingredients

  • Shortcrust Ingredients
  • 270 g plain flour
  • 2 tbsp caster sugar
  • 130 g cold butter cubed
  • 1 egg yolk
  • 60 g sour cream
  • 1 tsp almond, essence (optional)
  • Lime Raspberry Filling Ingredients
  • Zest and juice 3 Limes
  • 200 g sugar
  • 3 eggs
  • 130 g sour cream
  • 20 g cornflour
  • 200 g frozen or fresh raspberries
  • 6
    3min
    Preparation 3min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
  • 9
5

Recipe's preparation

  1. Crust Method

    Place
    flour, sugar and butter into TM bowl and mix for 5 seconds on speed 5.



    Add
    remaining ingredients and mix for a further 10 seconds on speed 5.



    Tip
    out onto floured ThermoMat and press into a disc.



    Roll
    out to fit a 18-20cm flan tin with removable base. Do not trim edges. Place in
    freezer for up to 3 hours but at least 30 minutes.



    Preheat
    oven to 180ºC and blind bake for 20 minutes. Remove beans. Trim edges neatly to
    the rim of the flan tin. Reduce oven temperature to 160ºC.

    Filling Method



    Place
    zest and sugar into TM bowl and mill for 10
    seconds
    on speed 10.



    Add
    remaining ingredients except raspberries and mix for 10 seconds on speed 5.



    Pour
    filling into pastry shell. Sprinkle raspberries on top and bake for 40 minutes
    or until custard is just wobbly in centre.



    Dust
    with icing sugar and cool completely before serving with ice cream or whipped
    cream.

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Comments

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  • Delicious!

    Submitted by reneeneden on 24. October 2014 - 06:29.

    Delicious!

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  • :love:  :love:  :love:  this

    Submitted by KristenK on 28. November 2013 - 21:12.

    Love  Love  Love  this is divine!!!!

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  • Very, very nice! I used a

    Submitted by shelly_w on 18. October 2013 - 20:19.

    Very, very nice! I used a biscuit base, instead of the shortcrust pastry. 

    Definitely needs to be served with cream or ice cream - it is very sweet - but VERY delicious  tmrc_emoticons.)

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