Chocolate base
150 g butter
75 g Dansukker Icing Sugar
4 tbsp cocoa powder
1 tsp Dansukker Vanilla Sugar
210 g plain flour
1 egg yolk

Lime filling
4 egg yolks
320 g crème fraîche
75 g Dansukker Icing Sugar
1 1/2 tbsp cornflour
Zest of 1/2 lime, preferably organic
Juice of 2 limes

Raspberry curd
250 g raspberries
1 egg
120 g Dansukker Jam Sugar
25 g butter at room temperature

Garnish
Fresh raspberries

Preheat oven to 175 °C.

Dice the butter into all the ingredients for the sweet pastry. Lightly work the dough together on a floured surface. Cover with cling film and refrigerate for approx. 30 minutes. Press the pastry into a rectangular springform baking tin, about 13x36 cm.

Bake the pastry shell in the centre of the oven for about 10 minutes. Meanwhile, prepare the filling. Beat all the ingredients into a smooth mixture.

Pour the filling into the pastry shell and bake in the centre of the oven for a further 15-20 minutes. Remove from the oven and leave to cool.

Leave to settle in the refrigerator for about 3 hours. Prepare the raspberry curd. Press the raspberries through a fine-meshed sieve. Whisk the eggs and beat into the raspberry pulp. Sieve the mixture through a fine-meshed sieve into a heavy-based saucepan. Add the jam sugar and simmer for 2-3 minutes while stirring.

Remove from the heat and add the butter. Stand the saucepan in a bowl of cold water and whisk using an electric whisk until the raspberry curd has cooled. Pour into a thoroughly cleaned jar and refrigerate.

Drizzle the curd onto the pie shell and garnish with fresh raspberries.