Zesty Lime and Raspberry Flan in the Thermomix – Easy Dessert Recipe
Seriously I cannot go past the combo of Lime and Raspberries. This Lime and Raspberry Flan is a refreshing and vibrant dessert that's perfect for the Christmas season! The tangy zest of fresh lime paired with the sweet tartness of juicy raspberries creates a stunning combination that’s both festive and delicious. It's a light and creamy treat that balances bright citrus flavors with a hint of sweetness, making it an ideal finish to your Christmas feast. Best of all, it’s quick and easy to make in your Thermomix, leaving you more time to enjoy the holiday cheer!
Should you be looking for more Limey, Raspberry, Citrusy recipes, you can’t go past some of the desserts in the most excellent For Food’s Sake, which I am hoping you all have a copy of…if not, WHY am I here??? (Just asking!)
Dessert Pizzas; Lime Raspberry
Lime And Raspberry Sponge Mess
Raspberry Lime White Chocolate Mousse
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Need
-
The Sour Cream pastry
- 260 Grams plain flour BUY
- 2 Tablespoons raw caster sugar BUY
- 130 Grams butter cold, cubed BUY
- 1 egg yolks
- 60 Grams Creme Fraiche (homemade) or sour cream Recipe
- 1 Teaspoon vanilla bean paste BUY
-
The Filling
- 3 limes zest and juice
- 150 Grams raw caster sugar BUY
- 3 eggs
- 130 Grams Creme Fraiche (homemade) or sour cream Recipe
- 20 Grams cornflour or cornstarch
- 200 Grams frozen raspberries
- 1 Punnet fresh raspberries and 1 extra lime, for garnish
Do
- 1
Pastry;
- 2
Place flour, sugar and butter into Thermomix bowl and mix 5 sec/speed 5.
- 3
Add remaining ingredients and mix 10 sec/speed 5.
- 4
Tip out onto floured Silpat mat and press into a disc.
- 5
Roll out to fit a 18-20cm flan tin with removable base. Trim edges. Place into freezer for at least 10 minutes.
- 6
Preheat oven to 180ºC and blind bake for 20 minutes. Remove baking beans. Reduce oven temperature to 160ºC.
- 7
Filling;
- 8
Place zest and sugar into Thermomix bowl and mill 10 sec/speed 10.
- 9
Add remaining ingredients except raspberries and mix 10 sec/speed 5. Place the frozen raspberries into the pastry base.
- 10
Pour filling into pastry shell. Bake for 40 minutes or until custard is just wobbly in centre.
- 11
Garnish with fresh raspberries before serving as well as the finely grated zest of 1 lime.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
