LIME TART WITH
1 1/2 cups flour
1/2 cup unsalted butter
5 tablespoons sugar
1 egg yolk
1 teaspoon chopped lemon peel
1/2 teaspoon vanilla
1 egg yolk
1 cup sugar
2/3 cup whipping
2 1/2 tablespoons lime juice
1 1/2 tablespoons chopped lemon peel
2 tablespoons lime juice
1 teaspoon chopped lime peel
2 1/2 pints baskets raspberries
1 tablespoon sugar
Combine crust ingredients in a food processor. Process until it forms in a
ball. Refrigerate and roll to 12-inch round to fit in a 10-inch tart with
Line crust with foil or parchment paper. Fill with dry
beans or pie weights. Bake until crust is set. About 15 minutes. Remove beans
and foil. Continue baking until crust is golden. Transfer to a rack and cool.
Whisk eggs, yolk and sugar together in medium bowl. Gradually
mix in cream, lemon and lime juices and chopped peels. Pour filling into crust.
Bake until filling is set, about 40 minutes. Cool to room temperature on rack.
Puree raspberries with sugar in blender. Strain. Dust tart with
powdered sugar. Garnish with berries and serve with sauce.