|
LIME
AND RASPBERRY TART
1
quantity or 250 g sweet shortcrust pastry
300 g raspberries
Confectioners' sugar
FILLING
1/2 cup lime juice
1 1/2 cups cream
1/2 cup coconut cream
1/2 cup caster (superfine) sugar
4 eggs, lightly beaten
Roll
out pastry until it's 1/8 inch thick. Place
pastry in a deep 9 inch round tart tin and
refrigerate for 30 minutes. Line pastry
shell with non-stick paper and fill with
baking weights or rice. Bake shell in a
preheated 350°F oven for 5 minutes.
Remove weights and paper, and bake for a
further 5 minutes.
|
 |
To
make filling, combine lime juice, cream, coconut
cream, sugar and eggs. Pour filling into pastry
base and cook for 25 minutes or until just set.
Refrigerate tart until it's cold and top with
raspberries to serve.
Serves
6 to 8.
[The
New Cook, Donna Hay]
|
