Raspberry-Lime Tart With Pistachio Crust Recipe

Name: Raspberry-Lime Tart With Pistachio Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup raw shelled pistachios; 1/2 cup (4 oz.) unsalted butter, softened; 1/2 cup granulated sugar; 1/2 teaspoon vanilla extract; 1/2 teaspoon kosher salt; 1 1/4 cups (about 5 3/8 oz.) all-purpose flour; 3 large eggs plus 2 large egg yolks; 1 cup granulated sugar; 1 Tbsp. lime zest plus 3/4 cup fresh juice (from 7 medium limes); 1/2 cup (4 oz.) salted butter, cut into 1/2-in. pieces; 1 pint fresh raspberries

Servings: persons

1/2 cup raw shelled pistachios
1/2 cup (4 oz.) unsalted butter, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 1/4 cups (about 5 3/8 oz.) all-purpose flour
3 large eggs plus 2 large egg yolks
1 cup granulated sugar
1 Tbsp. lime zest plus 3/4 cup fresh juice (from 7 medium limes)
1/2 cup (4 oz.) salted butter, cut into 1/2-in. pieces
1 pint fresh raspberries

1
Prepare the Crust: Process pistachios in a mini or regular food processor until finely ground, about 1 minute. Beat butter and sugar with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 2 minutes. Add ground pistachios, vanilla, and salt to butter mixture; beat until combined, about 30 seconds. Add flour; beat on low speed until crumbly, about 1 minute. Transfer dough to a 9-inch fluted tart pan with a removable bottom. Press dough evenly up sides and around bottom of pan. Chill until firm, about 30 minutes. Meanwhile, preheat oven to 300u00b0F.
2
Remove Crust from fridge; prick all over with a fork. Bake in preheated oven until light golden, about 35 minutes. Let cool slightly, about 5 minutes.
3
While Crust bakes, prepare the Filling: Whisk together eggs, yolks, sugar, lime zest, and lime juice in a medium saucepan until smooth. Cook over medium, whisking constantly, until thick and glossy, 6 to 10 minutes. Remove from heat; pour into a medium-size heatproof bowl. Gradually whisk in butter a few pieces at a time, waitinguntil melted before next addition. Set aside until ready to use.
4
Pour Filling into prepared Crust. Let cool at room temperature about 30 minutes. Refrigerate until firm, at least 2 hours or up to overnight. Decorate top with raspberries; slice and serve.

944

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup raw shelled pistachios, 1/2 cup (4 oz.) unsalted butter, softened, 1/2 cup granulated sugar, 1/2 teaspoon vanilla extract, and more.

Yes, Raspberry-Lime Tart With Pistachio Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry-Lime Tart With Pistachio Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions