Raspberry lime curd tart

  • serves 8
  • Easy

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.



  • shortcrust pastry 350g, fresh or frozen
  • egg yolks 3
  • caster sugar 125g
  • unsalted butter 50g, melted
  • half-fat crème fraîche 250ml
  • plain flour 2 tbsp
  • lime 1, zested and juiced
  • raspberries 150g


  • Step 1

    Heat the oven to 200c/fan 180c/gas 6. Roll the pastry out on a floured surface to ½cm thick and use to line a 23cm loose-based tart tin.

    Line with baking parchment and baking beans or dried beans and blind bake for 10 minutes.

    Remove the baking parchment and bake for 5 more minutes or until the pastry looks dry and lightly golden.

    Turn the oven down to 180c/fan 160c/gas 4.

  • Step 2

    Whisk the egg yolks, sugar, melted butter, crème fraîche, flour, lime zest and juice together in a bowl, with a pinch of salt and pour into the pastry case.

  • Step 3

    Sprinkle the raspberries over and cook for 30-40 minutes, or until the filling is just set.

    Allow to cool completely on a cooling rack and serve at room temperature or chilled with cream or ice cream.