Lemon Lime Tart with Raspberries
Servings: 10
Calories: 215kcal
Equipment
- 8" Tart Pan with Removable Bottom
Ingredients
- 1 frozen pie crust
- 1 cup sugar
- 4 eggs
- 1 cup heavy cream
- 1/2 cup fresh lemon juice
- 1/2 cup fresh lime juice
Instructions
- Preheat oven to 350°
- Roll out the pastry to fit an 8" removable-base tart pan.
- Prick a few holes in the pastry and line with parchment paper.
- Fill the pastry with rice or baking weights and bake for 10 minutes.
- Remove the baking weights and paper and bake for an additional 10 minutes.
- To make the filling, place the sugar, eggs, cream and fruit juices into a bowl and mix to combine.
- Pour the filling into the tart shell, reduce the oven to 315°and bake for 25-30 minutes or until the filling is just set.
- Refrigerate the tart until firm.
- Top with raspberries, slice, and serve!
Notes
You can adjust the amount of fruit juices to your liking. Add more lemon and less lime or vice versa depending upon your preference. The more lime used, the more the tart tastes like a key lime pie.