Raspberry and lime bars
-
Loading... - WildJupiter Rave
- 12 Jul 2021
- 903 Views
- 0 Like
- 0 Comment
Prep 20 min
Cook 45 min
Makes 9
For the biscuit
50g rolled oats
100g plain flour
60g caster sugar
¼ tsp table salt
150g cold unsalted butter
For the curd
Zest of 3 limes
Juice of 7 limes (about 175ml)
1 tbsp cornflour
3 medium eggs
275g sugar
75g raspberries, plus more to decorate
Heat the oven to 200C/390F/gas 6. Make the biscuit by blitzing the oats in a food processor until powdery. Mix in the flour, sugar and salt, then add the butter. Blitz again until you have a fine powder.
Press the crumbs into a 24cm square tin lined with baking paper. Bake for 20-25 minutes, until golden brown. Take out of the oven and set aside to cool.
While the biscuit is baking, start making the curd. Put the lime zest and juice into a medium-sized saucepan, reserving a little of the juice. Put this into a small bowl and mix with the cornflour to form a paste, then add to the saucepan with the eggs and the sugar.
Puree the raspberries in the food processor, then pass them through a sieve to separate the juice from the seeds. Add the juice to the saucepan and discard the seeds.
Cook the curd over a medium heat for a few minutes, stirring constantly with a balloon whisk, until it starts to thicken. Remove from the heat and pour over the biscuit layer.
Put the tart back in the oven for a further 20 minutes, by which point the curd will be bubbling away. Set aside to cool on a wire rack, then chill in the fridge before cutting into rectangules. Decorate each with a halved raspberry.
