For the crust:
1 3/4 cups all-purpose flour (135g)
1 pinch of salt
1 pinch of baking powder
3 tablespoons cold unsalted butter, cut into cubes
3 1/2 tablespoons cold vegetable shortening, cut into cubes
3 tablespoons ice-cold water
Canned black beans for achating the crust
For the filling:
4 cups frozen raspberries (600g)
1 1/2 cups confectioners' sugar (270g)
1 tablespoon grated lime rind
1/2 cup ice-cold water (120ml)
1/4 cup cornstarch
For decorating:
1 cup heavy cream, whipped with 1 tablespoon confectioners' sugar (240g)
1/2 cup toasted almonds, slivered (75g)
For the crust:
1 3/4 cups all-purpose flour (135g)
1 pinch of salt
1 pinch of baking powder
3 tablespoons cold unsalted butter, cut into cubes
3 1/2 tablespoons cold vegetable shortening, cut into cubes
3 tablespoons ice-cold water
Canned black beans for achating the crust
For the filling:
4 cups frozen raspberries (600g)
1 1/2 cups confectioners' sugar (270g)
1 tablespoon grated lime rind
1/2 cup ice-cold water (120ml)
1/4 cup cornstarch
For decorating:
1 cup heavy cream, whipped with 1 tablespoon confectioners' sugar (240g)
1/2 cup toasted almonds, slivered (75g)
In a food processor, combine the flour, salt, and baking powder
Pulse until well mixed
Add the cold butter and shortening
Pulse until the mixture resembles coarse crumbs
Pour in the ice-cold water and pulse 8 to 12 times, until the dough starts to form
Turn the dough out onto a floured surface and knead it into a ball
Chill the dough for at least 30 minutes
Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch
Cut out a circle of dough, about 18 cm in diameter
Wrap the dough in plastic wrap and refrigerate for at least 4 hours or overnight
Preheat the oven to 200°C (hot)
Roll out the chilled dough on a lightly floured surface to a thickness of about 1/8 inch
Cut out a circle of dough, about 35 cm in diameter
If the dough starts to stick to the work surface, dust with a little more flour
Line a 21 cm tart pan with the dough and press the dough into the corners and up the sides
Poke a few holes in the bottom of the crust and bake for 20 minutes, or until lightly browned
Remove from oven and let cool
For the filling: In a saucepan, combine the frozen raspberries, confectioners' sugar, and grated lime rind
Cook over medium heat, stirring occasionally, until the berries start to break down
Add the ice-cold water mixed with cornstarch and cook, stirring constantly, until the mixture thickens
Remove from heat and let cool
For decorating: Whip the heavy cream with confectioners' sugar until stiff peaks form
Spoon the whipped cream over the cooled tart and sprinkle with toasted almonds
559 calories per slice
Note: 1
This dough can be made ahead of time
Wrap it in plastic wrap and refrigerate for up to 2 days or freeze for up to 2 months
If frozen, thaw overnight before using.
