Raspberry Lime Tart

Ingredients

• 322 g Shortcrust pastry (Prepared in advance, refrigerated)
• 20 g Unsalted butter (for greasing the pan) (At room temperature)
• 250 g Fresh raspberries (Not frozen, for the coulis)
• 170 g Granulated sugar (coulis)
• 120 ml Fresh lime juice (About 3 limes)
• 2 pcs Whole eggs (At room temperature)
• 4 pcs Egg yolks
• 25 g Cornstarch
• 150 g Granulated sugar (lime cream)
• 150 g Unsalted butter (lime cream)
• 80 g Unsalted butter (hazelnut cream)
• 80 g Toasted hazelnut powder (Sift before use)
• 15 g All-purpose flour
• 50 g Mascarpone
• 80 g Granulated sugar (hazelnut cream)
• 1+1 pcs Whole egg + yolk (hazelnut cream) (At room temperature)
• 200 g Neutral cold glaze (Can be bought or homemade)
• a few drops ml Green food coloring
• 20 g Powdered sugar (For finishing)
• 100 g Fresh raspberries (decoration) (Whole, for plating)

Instructions

1. Prepare the shortcrust pastry

   Remove the pastry from the refrigerator, lightly flour the work surface and knead it with the palm to soften, then roll it out to 3 mm thickness with a rolling pin.

   Time: PT20M

2. Line the pan

   Butter the inside of the 26 cm tart ring, place the pastry, gently press it against the bottom and form a small edge by pressing the excess with the rolling pin, then cut the excess with a knife.

   Time: PT5M

3. Chill the tart base

   Place the tart base in the refrigerator for 1 hour so it firms up completely.

   Time: PT1H

4. Blend the raspberries

   Put the 250 g of raspberries in the blender and blend for 1 minute in several passes, scraping the sides between each pass.

   Time: PT3M

5. Add sugar to the coulis

   Incorporate the 170 g of granulated sugar into the raspberry purée and mix.

   Time: PT2M

6. Cook the raspberry coulis

   Pour the mixture into a saucepan, bring to a boil and let boil for 2 minutes once the surface is covered with small bubbles.

   Time: PT2M

   Temperature: 100°C

7. Cool the coulis

   Remove from heat, transfer to a container and let cool at room temperature.

   Time: PT10M

8. Prepare the lime cream – mixture

   In a bowl, whisk 120 ml of fresh lime juice, 4 egg yolks, 150 g of sugar and 25 g of cornstarch until a homogeneous mixture is obtained.

   Time: PT5M

9. Cook the lime cream

   Pour the mixture into the saucepan, bring to a boil and cook for 1 minute while stirring constantly until thickened.

   Time: PT5M

   Temperature: 100°C

10. Temper the cream

    Remove from heat and let warm up to 50 °C (about 10 minutes).

    Time: PT10M

    Temperature: 50°C

11. Incorporate butter into the cream

    Add the 150 g of unsalted butter cut into small dice and whisk until fully incorporated.

    Time: PT3M

12. Freeze the cream

    Pour the cream into a 22 cm mold placed on a sheet of parchment paper and place in the freezer until solidified.

    Time: PT30M

13. Apply the raspberry coulis

    Once the cream is firm, remove from freezer, pour the cooled raspberry coulis over the base and refreeze for a few minutes to set the coulis.

    Time: PT10M

14. Prepare the hazelnut cream – butter‑mascarpone base

    In a bowl, cream 80 g of unsalted butter with 50 g of mascarpone until a smooth paste is obtained.

    Time: PT3M

15. Add sugar to the hazelnut cream

    Incorporate 80 g of granulated sugar and mix with a whisk.

    Time: PT2M

16. Incorporate egg and hazelnut powder

    Add 1 whole egg + 1 yolk, then 80 g of hazelnut powder and 15 g of flour, mix vigorously until a homogeneous cream is obtained.

    Time: PT5M

17. Pipe the hazelnut cream

    Fill a pastry bag fitted with a large tip and pipe the hazelnut cream over the entire surface of the set cream.

    Time: PT5M

18. Refrigerate the assembled tart

    Place the tart in the refrigerator for 1 hour so the hazelnut cream firms up.

    Time: PT1H

19. Preheat the oven

    Preheat the oven to 170 °C.

    Time: PT10M

    Temperature: 170°C

20. Bake the tart

    Bake the tart for 20‑25 minutes until the crust is golden and the centre is slightly set.

    Time: PT25M

    Temperature: 170°C

21. Cool the tart

    Remove the tart from the oven, place on a rack and let cool at room temperature.

    Time: PT10M

22. Prepare the marbled glaze

    Mix the neutral cold glaze with a few drops of green food coloring until a uniform shade is achieved.

    Time: PT5M

23. Apply the glaze

    Pour the glaze over the surface of the tart, spread with a palette knife and create a marbled effect by drawing lines with a fork.

    Time: PT5M

24. Set the glaze

    Return the tart to the freezer for a few minutes so the glaze sets properly.

    Time: PT5M

25. Finishing and plating

    Unmold the tart, dust the edge with powdered sugar, lightly torch the cream to brown it, then arrange the fresh raspberries around and serve.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of Shortcrust pastry: plain pastry, sweet pastry
• Instead of Unsalted butter (for greasing the pan): margarine
• Instead of Fresh raspberries: frozen raspberries
• Instead of Granulated sugar (coulis): cane sugar
• Instead of Fresh lime juice: fresh lemon juice
• Instead of Cornstarch: potato starch
• Instead of Unsalted butter (lime cream): margarine
• Instead of Unsalted butter (hazelnut cream): margarine
• Instead of Toasted hazelnut powder: almond powder
• Instead of Mascarpone: cream cheese
• Instead of Neutral cold glaze: vanilla ice cream
• Instead of Green food coloring: matcha powder
• Instead of Fresh raspberries (decoration): blueberries

Equipment Needed

• Rolling pin
• 26 cm tart ring
• Parchment paper
• Baking sheet
• Mixing bowl
• Immersion blender or food processor
• Saucepan
• Whisk
• Silicone spatula
• Pastry bag with large tip
• Oven
• Refrigerator
• Freezer
• Kitchen torch (optional)
• Palette knife (optional)
• Kitchen scale

Critical Steps — Do Not Skip

• Roll the dough to a uniform thickness of 3 mm.
• Bring the raspberry coulis to a boil for 2 minutes.
• Cook the lime cream until boiling and thickened.
• Incorporate the butter into the cream at 50 °C.
• Bake the tart at 170 °C for 20‑25 minutes.
• Use the torch to brown the cream before serving.

Chef Tips from the Video

• Use fully ripe raspberries for a more intense flavor.
• Sift the hazelnut powder to avoid lumps in the cream.
• For a more pronounced marbled effect, add the coloring in small touches and spread with a fork.

Troubleshooting

Storage

Refrigerator: Store the tart in the refrigerator, covered with plastic film, 2‑3 days.

Freezer: Wrap tightly and freeze up to 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the shortcrust pastry and keep it refrigerated for 24 hours before use.
• The lime cream can be made the day before and frozen.
• The neutral cold glaze can be prepared ahead and kept in the refrigerator.