You are here:
  1. Home
  2. Baking - sweet
  3. Lime and Raspberry Tart


1 Lime and Raspberry Tart

2 Baking - sweet recipes
3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Lime and Raspberry Tart

Print:
Print recipe
Create a variant
I'm cooking this today
4

Ingredients

  • Shortcrust Ingredients
  • 270 g plain flour
  • 2 tbsp caster sugar
  • 130 gcold 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 gfrozen or fresh raspberries
Add to shopping list
  • 6
    1h 3min
    Preparation 3min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 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.

10

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

Other users also liked...

Comments

Add a comment

  • wonderful recipe

    Submitted by Queenofhearts1 on 24. February 2022 - 19:33.

    wonderful recipe

    Login or register to post comments

  • Simple and very very nice

    Submitted by JackJane on 5. August 2021 - 16:56.

    Simple and very very nice

    Login or register to post comments

  • love it! might cook it sumday. eet looks...

    Submitted by ChefPiggyCooks on 22. December 2020 - 15:14.

    love it! might cook it sumday. eet looks deelishus!

    Login or register to post comments

  • delicious, I used greek yoghurt instead of sour...

    Submitted by RebeccavW on 23. July 2020 - 12:38.

    delicious, I used greek yoghurt instead of sour cream and worked perfectly.
    I also used honey and maple syrup instead of sugar.

    Login or register to post comments

  • If using frozen fruit will it need to be thawed...

    Submitted by Rach1612 on 2. September 2018 - 10:57.

    If using frozen fruit will it need to be thawed and blotted on paper towel to reduce moisture? Thanks.

    Also thinking of substituting the raspberries for pears. Will let you know how it turns out if I do this.

    Login or register to post comments

  • This was excellent. I made it with a coconut and...

    Submitted by karlabrooks on 28. April 2018 - 17:15.

    This was excellent. I made it with a coconut and lime crust to be gluten free. I will try it again with the shortcrust another time.

    Login or register to post comments

  • Delicious!

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

    Delicious!

    Login or register to post comments

  • :love:  :love:  :love:  this

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

    Love  Love  Love  this is divine!!!!

    Login or register to post comments

  • 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.)

    Login or register to post comments