Lime Raspberry Tart | Recipes

Lime Raspberry Tart

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Makes:8 servings

Ingredients

Crust:

1 ¼ cups 300mL Robin Hood® Best for Cake and Pastry Flour
2 tbsp 30mL icing sugar
125mL ½ cup butter

Filling:

3 egg yolks, beaten
1 can 300mL Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
½ cup 125mL lime juice
1 ½ cups 375mL fresh raspberries

Directions

  1. Crust: Preheat oven to 425°F (220°C). Combine flour and icing sugar in mixing bowl. Cream butter in large bowl of electric mixer and gradually blend in flour mixture until smooth. Press evenly in bottom and up the sides of a 9” (23cm) tart pan with removeable bottom. Prick well with fork and chill for 15 minutes. Bake in preheated oven for 8 to 10 minutes or until light golden. Remove and sprinkle with raspberries. Reduce oven temperature to 325°F (160°C).
  2. Filling: Whisk together egg yolks, sweetened condensed milk and lime juice. Pour into prepared crust.
  3. Bake in preheated oven for 30 minutes. Cool completely. Chill 1-2 hours. Serve topped with whipped cream.

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