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Raspberry Lime Tart

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Ingredients
  Refrigerated pie dough 7 1⁄2 Ounce (Half Of 15 Ounce Package, Such As Pillsbury)
  Fat free sweetened condensed milk 10 Tablespoon (1/2 Cup Plus 2 Tablespoons)
  Frozen limeade concentrate 1⁄2 Cup (8 tbs), thawed
  Grated lime rind 1 1⁄2 Teaspoon
  Fresh lime juice 1 Tablespoon
  Salt 1⁄8 Teaspoon
  Eggs 2 Large, lightly beaten
  Egg whites 2 Large, lightly beaten
  Fresh raspberries 2⁄3 Cup (10.67 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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Raspberry
Cook Time: 
40 Minutes

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