Ingredients

The following ingredients have 8 Servings
  • 350g shortcrust pastry, fresh or frozen
  • 3 egg yolks
  • 125g caster sugar
  • 50g unsalted butter, melted
  • 250ml half-fat crème fraîche
  • 2 tbsp plain flour
  • 1 lime, zested and juiced
  • 150g raspberries

Instruction

  • Heat the oven to 200c/fan 180c/gas 6. Roll the pastry out on a floured surface to ½cm thick and use to line a 23cm loose-based tart tin. Line with baking parchment and baking beans or dried beans and blind bake for 10 minutes. Remove the baking parchment and bake for 5 more minutes or until the pastry looks dry and lightly golden. Turn the oven down to 180c/fan 160c/gas 4.
  • Whisk the egg yolks, sugar, melted butter, crème fraîche, flour, lime zest and juice together in a bowl, with a pinch of salt and pour into the pastry case.
  • Sprinkle the raspberries over and cook for 30-40 minutes, or until the filling is just set. Allow to cool completely on a cooling rack and serve at room temperature or chilled with cream or ice cream.