For the dough, you will need:
1 cup and 2 tablespoons of all-purpose flour (135 g)
1 pinch of salt
1 pinch of baking powder
3 tablespoons of cold unsalted butter, cut into small pieces
3 and a half tablespoons of cold vegetable oil, cut into small pieces
3 tablespoons of cold water
Raw kidney beans (for working the dough)
For the filling:
4 cups of frozen raspberries (600 g)
1 and a half cups of sugar (270 g)
1 tablespoon of grated lime peel
1/2 cup of water (120 ml)
1/4 cup of cornstarch
For decorating, you will need:
1 cup of heavy cream (240 g)
1 tablespoon of sugar
1/2 cup of toasted almonds, without skins, in slivers (75 g)
For the dough, you will need:
1 cup and 2 tablespoons of all-purpose flour (135 g)
1 pinch of salt
1 pinch of baking powder
3 tablespoons of cold unsalted butter, cut into small pieces
3 and a half tablespoons of cold vegetable oil, cut into small pieces
3 tablespoons of cold water
Raw kidney beans (for working the dough)
For the filling:
4 cups of frozen raspberries (600 g)
1 and a half cups of sugar (270 g)
1 tablespoon of grated lime peel
1/2 cup of water (120 ml)
1/4 cup of cornstarch
For decorating, you will need:
1 cup of heavy cream (240 g)
1 tablespoon of sugar
1/2 cup of toasted almonds, without skins, in slivers (75 g)
In a food processor, combine the flour, salt, and baking powder, and pulse until well mixed
Add the cold butter and oil, and pulse until the mixture resembles a grainy dough
Add the water and pulse for 8 to 12 times, until the dough starts to form
Place the dough on a surface and press it with your hands to form a ball
Shape it into a disk of 18 cm in diameter
Wrap it in plastic wrap and let it chill in the refrigerator for 4 hours or overnight
Unwrap and place the dough on a floured surface
Roll it out into a disk of 35 cm in diameter
If the dough sticks to the work surface, dust with more all-purpose flour
Shape it into a tart shell and press the edges and bottom
Poke holes in the bottom of the shell with a fork and let it chill for 30 minutes
Preheat the oven to 200°C (hot)
Line the shell with parchment paper and fill with kidney beans
Bake for 20 minutes or until the edges are lightly golden
Remove the beans and bake the shell for an additional 12 to 15 minutes, until it is well browned. Reserve
Prepare the filling: in a saucepan, combine the raspberries, sugar, and grated lime peel
Heat over medium heat, stirring occasionally
Let it simmer for 10 minutes
Add the water mixed with cornstarch and cook, stirring until thickened
Remove from heat, let cool, and spread on the baked tart shell
Decorate the tart: beat the heavy cream with sugar until stiff peaks form
Place in a piping bag with a strawberry tip and decorate the tart
Sprinkle with toasted almonds
559 calories per slice
Note: 1
This dough serves for a refrigerator-safe tart shell of 21 cm in diameter or for a tart shell of 29 cm in diameter with a removable bottom
2
If you prefer to prepare the dough ahead of time, wrap it in plastic wrap and let it chill in the refrigerator for two days or in the freezer for two months
In this case, thaw overnight before using.
