Raspberry and Lime Custard Tart Recipe

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Raspberry and Lime Custard Tart
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Ingredients
12
Count
Nutrition
2158
Calories
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Ingredients:

Directions:

  1. Make shell: In a bowl with a pastry blender or in a food processor blend or pulse together flour, butter, shortening, and salt until mixture resembles coarse meal. Add 2 tablespoons ice water and toss or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing with a fork or pulsing to incorporate, to form a dough. On a work surface with heel of hand smear dough in 3 or 4 forward motions to make dough easier to work with. Form dough into a ball and flatten to form a disk. Chill dough, wrapped in plastic wrap, at least 1 hour and up to 24.
  2. On a lightly floured surface with a floured rolling pin roll out dough into a 16- by 7-inch rectangle (about 1/8 inch thick). Fit dough into a 13- by 4-inch rectangular tart pan with a removable fluted rim. Chill shell, covered, 1 hour, or until firm.
  3. Preheat oven to 400° F.
  4. Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 10 minutes. Remove weights or rice and foil and bake shell until pale golden, about 5 minutes more. Cool shell in pan on a rack. Shell may be made 2 days ahead and kept in pan, covered, at room temperature.
  5. Reduce temperature to 250° F. and transfer pan to a baking sheet.
  6. Make custard: Whisk together custard ingredients.
  7. Pour custard into tart shell. Bake tart on baking sheet in middle of oven 30 minutes and transfer to rack to cool. (Custard will continue to set as tart cools.) Tart may be prepared up to this point 1 day ahead and chilled, covered.
  8. In a small saucepan cook 1 cup raspberries and sugar over moderately low heat, mashing with a fork and stirring occasionally, 5 minutes and pour through a fine sieve into a small bowl, pressing hard on solids. Discard solids and cool raspberry mixture. Remove rim of tart pan and transfer tart to a platter. Pour cooked raspberry mixture over custard and arrange remaining 2 cups raspberries on top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2157.61 Kcal (9033 kJ)
Calories from fat 669.89 Kcal
% Daily Value*
Total Fat 74.43g 115%
Cholesterol 685.23mg 228%
Sodium 973.09mg 41%
Potassium 633.72mg 13%
Total Carbs 330.11g 110%
Sugars 154.63g 619%
Dietary Fiber 24.12g 96%
Protein 40.74g 81%
Vitamin C 119.4mg 199%
Vitamin A 0.1mg 4%
Iron 5.4mg 30%
Calcium 864.8mg 86%
Amount Per 100 g
Calories 158.35 Kcal (663 kJ)
Calories from fat 49.16 Kcal
% Daily Value*
Total Fat 5.46g 115%
Cholesterol 50.29mg 228%
Sodium 71.42mg 41%
Potassium 46.51mg 13%
Total Carbs 24.23g 110%
Sugars 11.35g 619%
Dietary Fiber 1.77g 96%
Protein 2.99g 81%
Vitamin C 8.8mg 199%
Iron 0.4mg 30%
Calcium 63.5mg 86%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 48.6
    Points
  • 57
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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