Olive Magazine

Raspberry lime curd tart

Published: March 25, 2015 at 3:05 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 8

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.

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Try this raspberry lime curd, then check out our Manchester tart, Bakewell tart, lemon and lime tart and more sweet tart recipes.

Ingredients

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

Method

  • 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.

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