Raspberry Lime Tart
|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|
|Eggs||2 Large, lightly beaten|
|Egg whites||2 Large, lightly beaten|
|Fresh raspberries||2⁄3 Cup (10.67 tbs)|
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.