Raspberry lime curd tart
- Preparation and cooking time
- Total time
- A little effort
- Serves 8
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.
