Raspberry Lime Tart
Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic.
My daffodils are blooming and the temperatures are hovering between 60° and 70° — and that can mean only only thing :: Spring is in the air! How better to celebrate the change of seasons than to make a beautiful Raspberry and Lime Tart!?
You’ll need to add this one to your recipe box! Not only is it refreshingly delicious, it’s surprisingly simple – even with the extra few steps for the cookie crumble crust.
There’s really 2 steps to this tart : the cookie crumb crust and the filling. Let’s start by talking about the crust.
This crust is made by pulsing cookies (I used store-bought Danish wedding cookies), freeze-dried raspberries (available at Trader Joes and Amazon) and melted butter in a food processor until it’s an even, sandy texture.
Press the crumbs into the bottom and sides of a 12.5″x8.5″ tart pan with removable bottom. Bake the crust to set : 8-10 minutes at 350°. (Allow the crust to cool completely before filling)
While the crust is cooling, combine the filling ingredients :
- lime juice + zest
- sweetened condensed milk
- cream cheese
- whipped cream
Allow the filling to chill (1 to 2 hours).
Once the crust has cooled completely, spread a layer of raspberry jam in the bottom of the crust, top with the chilled lime filling and garnish with a little sweetened whipped cream and some freeze-dried raspberry dust.
This tart screams Spring! The flavors of tart raspberry and tangy lime are the perfect partnership. The raspberry jam layer is an unexpected treat – really making this dessert extra fancy – with no effort!
This Raspberry Lime Tart is simple, speedy and the perfect delicious treat to welcome in the new season.
Raspberry Lime Tart
- 12 oz box Danish wedding cookies (or another biscuit/shortbread type cookie)
- 1 oz freeze dried raspberries, more for garnish
- 1/2 stick, 4 oz melted butter, salted
lime tart filling ingredients
- 14 oz can sweetened condensed milk
- zest of 4 limes
- 1/2 c fresh squeezed lime juice (approximately 4 limes)
- 8 oz block cream cheese (use the real, full fat version for best results)
- 1/3 c raspberry preserves (room temperature)
- 1 c heavy whipping cream
- 1 T pulverized dehydrated raspberries
- 1/2 lime sliced
- zest of 1 lime
- 1/2 c heavy whipping cream
- 1/4 c confectioner’s sugar
Preheat over to 350°. In a food processor, pulse cookies and dehydrated raspberries until the texture of sand. While the food processor is on, add melted butter.
Press the crumbs into a prepared 12.5″x8.5″ releasing tart pan. Be sure to evenly press in the bottom and up the sides.
Bake the crust at 350° for 8-10 minutes, watch closely over the last 2 minutes to prevent burning.
Allow the crust to cool completely, at least 1 hour.
In a medium mixing bowl, using a hand mixer, combine first five tart filling ingredients.
In a second, medium mixing bowl, using a hand mixer, beat the heavy whipping cream until medium-soft peaks form (about 1-2 minutes).
Fold the heavy whipping into the mixing bowl containing the other filling ingredients.
Refrigerate to set filling for 1-2 hours.
Meanwhile, make the whipped cream garnish by combing the zest, heavy whipping cream and confectioner’s sugar with a hand mixer, whipping to medium soft peaks. Refrigerate until ready to assemble.
After the crust is cool and filling is set, spread the raspberry jam over the bottom of the crust. Top with chilled tart filling, spreading evenly.
Garnish with sweetened lime whipped cream, a few lime slices and a sprinkle of pulverized freeze-dried raspberries.
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