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!)
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 260 Gram plain flour
- 2 Tablespoon Golden Caster Sugar
- 130 Gram Butter cold, cubed
- 1 egg yolk
- 60 Gram creme fraiche - homemade or sour cream Recipe
- 1 Teaspoon Vanilla - Bean Paste BUY
- 3 limes, zest and juice
- 150 Gram Golden Caster Sugar
- 3 eggs
- 130 Gram creme fraiche - homemade or sour cream Recipe
- 20 Gram Cornflour or cornstarch
- 200 Gram frozen raspberries
- 1 Punnet fresh raspberries and 1 extra lime
Place flour, sugar and butter into Thermomix 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. Trim edges. Place into freezer for at least 10 minutes.
Preheat oven to 180ºC and blind bake for 20 minutes. Remove baking beans. Reduce oven temperature to 160ºC.
Place zest and sugar into Thermomix bowl and mill 10 sec/speed 10.
Add remaining ingredients except raspberries and mix 10 sec/speed 5. Place the frozen raspberries into the pastry base.
Pour filling into pastry shell. Bake for 40 minutes or until custard is just wobbly in centre.
Garnish with fresh raspberries before serving as well as the finely grated zest of 1 lime.