Lime Curd Tart with Raspberries

Since someone in this household came home with a huge crate of limes last week ‘because they were on sale’ even though we really don’t use limes that much (anyone else know one of those people? Hahah), I’m trying to think of ways to use them before they all go bad. So here we go.

Ingredients

For the lime curd

5 large Egg Yolks

1/2 cup Granulated Sugar

1 1⁄2 tbsp Lime Zest

1⁄2 cup fresh Lime Juice (about 5 juicy limes)

1⁄8 tsp Salt

6 tbsp unsalted Butter, cut into pieces

150g fresh Raspberries, for topping

For the dough

8 tbsp unsalted Butter, melted and cooled

1/2 cup Sugar

1/2 tsp pure Vanilla Extract

1/2 tsp fine Sea Salt

1 1/4 cups All-Purpose Flour

In a large bowl, combine the melted butter and the sugar, and using a wooden spoon, stir to blend. Add the remaining ingredients and stir to form a dough. Transfer dough to the center of a buttered tart pan. Using the tips of your fingers, evenly press the pastry along the bottom and up the sides of the pan. Refrigerate for 1-2 hours or overnight.

Preheat the oven to 175 degrees celcius. Bake the crust until golden and crisp, about 25 to 30 minutes. Remove from oven and let it cool completely.

Place eggs, sugar, salt, juice, and zest in a medium saucepan. Whisk the ingredients together until smooth.

Place the pan over low heat. Stir constantly with a wooden spoon until the mixture thickens (4-5 minutes). Turn down the fire to its lowest setting and add the butter. Stir until smooth.

Pour the lime curd into the tart shell. Refrigerate, uncovered, for at least 2 hours. When ready to serve, top with the raspberries.