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Key lime tart with raspberry |

Recipe: key lime tart. Sable Dough
165 gr butter
100 gr confectioner’s sugar
Pinch of Salt
50 gr almond flour
70 gr whole eggs
400 gr flour
Preheat oven to 160ºC/325ºF.
In the bowl of a stand mixer fitted with a paddle attachment, cut the butter into small cubes and place in a bowl. Add the flour, sugar, salt and almond flour and beat until the mixture resembles breadcrumbs. Add the egg and bring the mix together until it forms a ball. Roll dough to 1/8-inch thickness between two parchment paper, cover in plastic wrap and refrigerate for 20 minutes. Butter small tart molds and cut dough to fit. Line and trim each mold and freeze for at least 1hours before baking for about 15 minutes until lightly golden.
Key Lime Filling
400 gr sweetened condensed milk
3 large egg yolks
114 gr key lime juice
Preheat oven to 150 C/300ºF.
Place condensed milk and egg in a stand mixer fitted with a paddle attachment and mix on low speed until smooth. Add juice and blend until smooth. Pour mixture evenly into prepared tart shells and bake for 5-8 minutes or until only slightly jiggly in the center. Refrigerate for at least 1 hour before assembling.
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