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Lime and Raspberry Tart

A tart with a sharp lime filling softened by coconut cream. The pastry is made in a food processor from flour, caster sugar and butter, brought together with iced water and rested in the fridge before rolling, which stops it shrinking as it bakes. Rolled thin and pressed into a deep tart tin, it is chilled again and blind baked with weights until set. The filling combines lime juice with cream, coconut cream, caster sugar and lightly beaten eggs, poured in and baked gently until just firm. Finished with fresh raspberries and a dusting of icing sugar.
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Ingredients Method Notes

Ingredients
  

  • 2 c Plain flour
  • 3 tbsp Caster sugar
  • 155 g Butter chopped
  • Iced water
  • 1/2 c Lime juice
  • 1 1/2 c Cream
  • 1/2 c Coconut cream
  • 1/2 c Caster sugar
  • 4 eggs lightly beaten
  • Raspberries
  • Icing sugar

Method
 

  1. Place flour, sugar and butter in a food processor and process until mixture has formed fine crumbs. Add enough iced water to form a soft dough. Remove dough from food processor and knead lightly, wrap in plastic wrap and refrigerate for 30 minutes before rolling to prevent shrinkage when baked. Roll out pastry until it's 3mm thick. Place pastry in a deep 23cm round tart tin and refrigerate for 30 minutes. Line pastry shell with non-stick paper and fill with baking weights or rice. Bake shell in a preheated 180ºc oven for 5 minutes. Remove weights and paper, and bake for a further 5 minutes.
  2. Combine lime juice, cream, coconut cream, sugar and eggs. Pour filling into pastry case and cook for 25 minutes or until just set. Refrigerate tart until it's cold and top with raspberries to serve. Sprinkle with icing sugar

Notes

Source: Marie Claire – Cooking Pg. 148