For the base
1 1/2 cups all purpose flour
1 tsp salt
1/2 cup unsalted butter (room temperature)
1/4 cup granulated white sugar
1 large egg, lightly beaten
For the filling
1/2 cup lime juice (about 4-5 limes)
1 tblsp lime zest
2 egg yolks
400ml can sweetened condensed milk
½ tsp vanilla extract
1 1/2 cups of fresh of frozen raspberries
3 tblsp of caster sugar
Preheat oven to 170. Grease a 9 inch tart pan or pie dish with butter.
Sift the flour and salt into a large mixing bowl and set aside. With and electric mixer, beat the butter until it softens then add the sugar and continue to beat until light and fluffy. Slowly add the beaten egg until incorporated and mix on a low intensity until combined. Add in the flour mixture and mix just until a dough forms. Remove and bring together into a large with your hands. Flatten out the dough into a thick frisbee, wrap with cling film and refrigerate for about an hour.
In a large saucepan, place the raspberry and sugar together and simmer on low heat for about 10 minutes. Remove from heat and let cool.
Roll out your pastry on a lightly floured surface – to about 5-10mm thick. Gently lay pastry in your pan and press into the bottom and sides. Roll a rolling pin over top again to get rid of any extra pastry. Prick the bottom of the dough a few times then blind bake (with pastry weights if you have them ) for about 10 minutes.
Let cool slightly then pour the raspberry mix evenly over the base of the tart.
Whisk together the egg yolks, vanilla, condensed milk, lime juice and lime zest. Pour on top of the raspberry – trying not to mix the layers together too much.
Bake for about 15 – 20 minutes or until set (should be a slight wiggle in the center). Cool then refrigerate for as long as you can possible wait (an hour ideally) and enjoy!