Raspberry-Lime Tart

Oxmoor House
10 servings (serving size: 1/10 of tart)


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1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
1/2 cup plus 2 tablespoons fat-free sweetened condensed milk
1/2 cup frozen limeade concentrate, thawed
1 1/2 teaspoons grated lime rind
1 tablespoon fresh lime juice
1/8 teaspoon salt
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
2/3 cup fresh raspberries


Prep: 11 Minutes
Cook: 39 Minutes

Preheat oven to 450°.

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 450° for 5 minutes. Carefully remove pie weights and foil; bake an additional 7 minutes. Cool completely on a wire rack.

Reduce oven temperature to 350°.

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 350° for 27 minutes or until set. Cool completely on wire rack. Top tart with raspberries before serving.

Created date

March 2010

Nutritional Information

Calories 201
Fat 7.3 g
Satfat 1.2 g
Protein 4.6 g
Carbohydrate 30.0 g
Cholesterol 44 mg
Iron 0.7 mg
Sodium 196 mg
Caloriesfromfat 33 %
Fiber 0.9 g
Calcium 68 mg