Incredibly simple to make, the filling for this tart miraculously turns into lime curd in the oven. You could replace the raspberries with blueberries or blackberries if you prefer.
SERVES: 6-8
PREP TIME: 25 min
COOK TIME: 35 min
READY TIME: 1 hour
CALORIES: 406 (per serving)
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INGREDIENTS
- 1 quantity or 250 g (8 oz) sweet shortcrust pastry
- 300 g (10 oz) raspberries
- Icing (confectioners) sugar
FILLING:
- ½ cup (4 fl oz) lime juice
- 1½ cups (12 fl oz) cream
- ½ cup (4 fl oz) coconut cream
- ½ cup caster (superfine) sugar
- 4 eggs, lightly beaten
INSTRUCTIONS
1 Roll out pastry until it’s 3 mm (1/8 inch) thick. Place pastry in a deep 23 cm (9 inch) round tart tin and refrigerate for 30 minutes.
2 Line pastry shell with non-stick paper and fill with baking weights or rice. Bake shell in a preheated 180°C (350°F) oven for 5 minutes.
3 Remove weights and paper, and bake for a further 5 minutes.
4 To make filling, combine lime juice, cream, coconut cream, sugar and eggs. Pour filling into pastry base and cook for 25 minutes or until just set.
4 Refrigerate tart until it’s cold and top with raspberries to serve.
NUTRITION FACTS
Calories: 406 Kcal
Fat: 18.1 g
Sodium: 500 mg
Carbs: 53 g
Protein: 5.7 g
NOTE
- For this recipe, you will need a 13- by 4-inch rectangular tart pan with a removable fluted rim, available at specialty cookware shops.