You can make this tart up to 1 day ahead & store in an airtight container in fridge.
5 eggs, lightly whisked
250ml (1 cup) thin cream
155g (3/4 cup) caster sugar
2 tbs finely grated lime rind
125ml (1/2 cup) fresh lime juice
2-3 drops green food colouring
1 quantity sweet shortcrust pastry
Plain flour, to dust
Fresh or thawed frozen raspberries, to serve
Double cream, to serve
Combine eggs, cream, sugar, lime rind & juice, & food colouring in bowl.
Cover with plastic wrap & place in fridge for 1 hour to develop flavours.
Roll out pastry on lightly floured surface to 3mm-thick disc.
Line round 23cm (base measurement) fluted tart tin, with removable base, with pastry & trim any excess.
Place in fridge for 30 minutes to rest.
Preheat oven to 200°C.
Cover pastry base with baking paper & fill with pastry weights, rice or dried beans.
Bake in preheated oven for 10 minutes.
Remove paper & weights.
Bake for further 8 minutes or until golden.
Remove from oven & reduce oven to 160°C.
Strain lime mixture through fine sieve into jug.
Pour into pastry case.
Bake in oven for 30 minutes or until just set.
Remove from oven & set aside to cool completely.
Place in fridge for 1 hour to chill.
Sprinkle tart with raspberries.
Cut into wedges & serve with cream.