Olive Magazine

Raspberry lime curd tart

Published: March 25, 2015 at 3:05 pm
  • 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.


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


  • 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


  • 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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