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Lime Raspberry Tart

Rate this recipe
3 rating(s)
  • Makes: 8 servings  
  • Prep Time: 15 minutes 
  • Baking Time: 30 minutes 
  • Freezing: not recommended 

Ingredients

Crust:

300ml1 1/4 cups Robin Hood® Best for Cake and Pastry Flour

30ml2 tbsp icing sugar

½ cup 125ml butter

Filling:

3 egg yolks, beaten

300ml1 can Eagle Brand® Regular or Low Fat Sweetened Condensed Milk

125ml½ cup lime juice

375ml1 ½ cups 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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