Lime pie with chocolate and raspberry curd

About 12 slices 1 hour + 3 hours in the fridge
Bite into a lime pie with a taste of chocolate and raspberry curd! Vary the lime pie as you wish. The lime pie has a moist chocolate base and fresh raspberry curd.
Lime pie with chocolate and raspberry curd
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Ingredients

    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.

    The recipe was made by

    Dansukker