Raspberry Lime Tart Recipe
Ingredients
| Pillsbury package | 1/2 , refrigerated | |
| 1/2 cup plus 2 tablespoons fat-free sweetened condensed milk | ||
| 1/2 cup frozen limeade concentrate, thawed | ||
| Lime rind | 1 1/2 Teaspoon, grated | |
| Lime juice | 1 Tablespoon | |
| Salt | 1/8 Teaspoon | |
| 2 large eggs, lightly beaten | ||
| 2 large egg whites, lightly beaten | ||
| Raspberries | 2/3 Cup (16 tbs) | |
Directions
1. Preheat oven to 450°.
2. Press pie dough into bottom and up sides of a 9-inch round removable-bottom tart pan. Line bottom of dough with a piece of foil; arrange pie weights or beans on foil. Bake at 450° for 5 minutes. Carefully remove pie weights and foil; bake an additional 7 minutes. Cool completely on a wire rack.
3. Reduce oven temperature to 350°.
4. Combine condensed milk, limeade concentrate, lime rind, lime juice, and salt in a medium bowl, stirring with a whisk. Add eggs and egg whites; whisk until well blended. Pour mixture into cooled pie crust. Bake at 350° for 27 minutes or until set. Cool completely on wire rack. Top tart with raspberries before serving.
2. Press pie dough into bottom and up sides of a 9-inch round removable-bottom tart pan. Line bottom of dough with a piece of foil; arrange pie weights or beans on foil. Bake at 450° for 5 minutes. Carefully remove pie weights and foil; bake an additional 7 minutes. Cool completely on a wire rack.
3. Reduce oven temperature to 350°.
4. Combine condensed milk, limeade concentrate, lime rind, lime juice, and salt in a medium bowl, stirring with a whisk. Add eggs and egg whites; whisk until well blended. Pour mixture into cooled pie crust. Bake at 350° for 27 minutes or until set. Cool completely on wire rack. Top tart with raspberries before serving.
Chef
