Lime Raspberry Flan

Serves 8-10
by Tenina Holder

Seriously I cannot go past the combo of Lime and Raspberries. Be it a dessert or a drink, count me in. My darling sis has a gorgeous lime tree that is laden with fruit right now, so lucky me! I get the fruits of her hard labours….of course she gets a little in return, like a slice of this (just one!)…I believe in Fair Trade, and this is exactly how it works!

Should you be looking for more Limey, Raspberry, Citrussy 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!)


  • Shortcrust pastry
  • 260 g plain flour
  • 2 tbsp caster sugar
  • 130 g cold butter, cubed
  • 1 egg yolk
  • 60 g sour cream
  • 1 tsp Vanilla - Bean Paste vanilla bean paste BUY
  • Filling
  • 3 limes, zest and juice
  • 200 g sugar
  • 3 eggs
  • 130 g sour cream
  • 20 g corn flour
  • 200 g frozen or fresh raspberries





Place flour, sugar and butter into Thermo bowl and mix 5 sec/speed 5.


Add remaining ingredients and mix 10 sec/speed 5.


Tip out onto floured Silpat mat and press into a disc.


Roll out to fit a 18-20cm flan tin with removable base. Do not trim edges. Place in freezer for at least 30 minutes.


Preheat oven to 180ºC and blind bake for 20 minutes. Remove baking beans. Trim edges neatly to the rim of the flan tin. Reduce oven temperature to 160ºC.




Place zest and sugar into Thermo bowl and mill 10 sec/speed 10.


Add remaining ingredients except raspberries and mix 10 sec/speed 5.


Pour filling into pastry shell. Bake for 40 minutes or until custard is just wobbly in centre.


Garnish with raspberries and dust with icing sugar and cool completely before serving with ice cream or whipped cream.

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