This lime and raspberry tart is great for afternoon tea in summer when the raspberries are fresh and sweet. It is also impressive enough to serve as dessert for a dinner party and goes particularly well with spicy Asian dishes.
Mum loved this recipe. Citrus and raspberries were two of her favourite things – she would even choose them over chocolate. Well, sometimes she would. This recipe is definitely suitable for taking tea with Mum.
It is based on a recipe by one of my favourite food editors, Donna Hay. I have made it countless times over the years and it always goes down well with our guests. It is a refreshing version of key lime pie – not as sweet and with a simple raspberry twist.
The recipe is simple. However, if you are making your own pastry (which I have to do because I can’t find decent shortcrust pasty here in Germany), it is reasonably time consuming. This is because of the need to have the pastry chill before blind baking.
What is blind baking? Blind baking is pre-baking a pie or tart crust without a filling. This helps prevent soggy pastry and pastry shrinkage. Basically, the oven heat causes the fat in the pastry to melt, resulting in steam which causes the bubbles in the pastry. To blind bake, line the pie or tart crust with baking paper and then fill the form with weights. These can be special pie weights, such as these, or just some dry beans, pasta, rice or lentils or even coins. I have some antique pie weights that belonged to one of my Mum’s special friends. The crust is pre-baked in the oven before the weights are removed and the filling added.
Make sure you use fresh raspberries for this recipe. Frozen raspberries, even when thawed, will make your tart soggy.
Use lime juice from a squeeze bottle. If you wish to use fresh lime juice (who knows, maybe you have a lime tree in your yard), strain it so that none of the flesh is in the juice.
Finally, be careful when you are taking the tart out of the oven. If you can see in the picture (bottom right), I accidentally got my oven mitt in the filling. Luckily, the raspberries help camouflage my mistake, but the oven mitt needs a wash.
Lime and raspberry tart
- 2 cups plain flour
- 1/2 cup and 3 teaspoons fine white sugar
- 150 g butter, chopped
- ice cold water
- 1 1/2 cups cream
- 1/2 cup coconut cream
- 4 eggs
- 1/2 cup lime juice
- pinch of salt
- Place flour, 3 tablespoons of sugar and butter into a bowl and then rub the butter into the flour and sugar until it forms a crumb consistency.
- Add just enough of the ice cold water to the crumb mix to form a dough.
- Form a ball with the dough, wrap it in plastic wrap and refrigerate for half an hour.
- Butter and flour a 23 cm (9 inch) flan tin.
- Roll out the pastry until it is approximately 3mm thick and use it to line the flan tin. Refrigerate for another 30 minutes.
- Line the pastry with baking paper and fill with weights. Blind bake in a pre-heated oven for 6 minutes.
- Remove the baking paper and weights and bake for another 6 minutes.
- Combine the cream, coconut cream, remaining sugar, eggs, salt and lime juice in a bowl. Mix until well combined.
- Pour into pastry base and cook for 30 minutes or until the tart has just set.
- Refrigerate until cold.
- Top with raspberries.