Lime pie with wholemeal and rhubarb topping

About 12 slices 1 hour + 3 hours in the fridge
Do you want a more filling pie? In that case, this lime pie with a wholemeal base and rhubarb topping is perfect for you! A fresh and healthy option with your afternoon coffee.
Lime pie with wholemeal and rhubarb topping
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Ingredients

    Wholemeal-flour base

    • 150 g butter
    • 75 g Dansukker Icing Sugar
    • 1 tsp Dansukker Vanilla Sugar
    • 150 g wholemeal flour
    • 60 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

    Marinated rhubarb

    • 2 rhubarb stalks
    • 200 g strawberries
    • 95 g Dansukker Light Muscovado Sugar
    • Zest of 1/2 lime, preferably organic

    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. Rinse and chop the rhubarb and strawberries into pieces. Combine with the muscovado sugar and lime and leave to marinate for at least 30 minutes.

    Decorate the pie with the marinated rhubarb.

    The recipe was made by

    Dansukker