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Raspberry Lime Tart
A decadent tart made with shortcrust pastry, filled with raspberry coulis, lime cream, silky hazelnut cream and a marbled green glaze. Decorated with fresh raspberries, it combines acidity, sweetness, and crunch.
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Cost Breakdown
Critical Success Points
- • 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.
Safety Warnings
- • Be careful of boiling water splashes when cooking the raspberry coulis.
- • Do not let melted butter become too hot to avoid burns.
- • Use the torch with caution, keep flames away from plastic surfaces.
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