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- Step 1
Combine eggs, cream, sugar, lime rind and juice, and food colouring in a bowl. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.
- Step 2
Make the pastry following the recipe opposite to the end of step 4. Roll out pastry on a lightly floured surface to a 3mm-thick disc. Line a round 23cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Place in the fridge for 30 minutes to rest.
- Step 3
Preheat oven to 200°C. Cover pastry base with baking paper and fill with pastry weights, rice or dried beans. Bake in preheated oven for 10 minutes. Remove the paper and weights, rice or beans. Bake for a further 8 minutes or until golden. Remove from oven and reduce oven temperature to 160°C.
- Step 4
Strain the lime mixture through a fine sieve into a jug. Pour into pastry case. Bake in oven for 30 minutes or until just set. Remove from oven and set aside to cool completely. Place in the fridge for 1 hour to chill.
- Step 5
Sprinkle tart with raspberries. Cut into wedges and serve with cream
You can make this tart up to 1 day ahead. Store in an airtight container in fridge.