Raspberry-Lime Tart

1. 1

   Preheat oven to 450u00b0.

2. 2

   Press pie dough into bottom and up sides of a 9-inch round removable-bottom tart pan. Line bottom of dough with a piece of foil; arrange pie weights or beans on foil. Bake at 450u00b0 for 5 minutes. Carefully remove pie weights and foil; bake an additional 7 minutes. Cool completely on a wire rack.

3. 3

   Reduce oven temperature to 350u00b0.

4. 4

   Combine condensed milk, limeade concentrate, lime rind, lime juice, and salt in a medium bowl, stirring with a whisk. Add eggs and egg whites; whisk until well blended. Pour mixture into cooled pie crust. Bake at 350u00b0 for 27 minutes or until set. Cool completely on wire rack. Top tart with raspberries before serving.

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