Raspberry lime curd tart
Serves 8
A little effort
Total time:
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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- 350g shortcrust pastryfresh or frozen
- 3 egg yolks
- 125g caster sugar
- 50g unsalted buttermelted
- 250ml half-fat crème fraîche
- 2 tbsp plain flour
- 1 limezested 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.
