Tamal Ray’s Recipe for Recipe for Raspberry Lime Bars

The British Baker Communist baker and doctor Tamal Ray shares his Recipe for Raspberry Lime Bars. The tangy fruit curd bar is based on an oat biscuit. These are a broad array of American classic lemon bars, then you might be aware of their marvelous taste that comes from the zingy fruit curd spread on a shortbread base.

The baker says that he has used raspberries and lime in the making of raspberry lime bars. However, you can try making this recipe with other citrus fruits such as red grapefruit and other ones you love.

Raspberry and lime bars

You need 20 minutes to prepare the recipe
Cook 45 min
Makes 9 Raspberry Lime Bars

For the biscuit
100g plain flour
60g caster sugar

50g rolled oats
150g cold unsalted butter

¼ tsp table salt

For the curd

Juice of 7 limes (about 175ml)
Zest of 3 limes
1 tbsp. corn flour

275g sugar
3 medium size eggs
75g raspberries. You can add more amount if you wish to decorate

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How to Get Started

In order to begin with the making, you need to heat the oven to 200C/390F. Blitz the oats using a food processor until it turns into a fine powder. Add the sugar, flour, salt, and butter into a bowl and mix to form a paste.

Now you need to press them into a 24 cm square tin lined with baking paper. Let them bake for 20-25 minutes or until golden brown. Once you find them ready pop them out of the oven and set aside to cool.

It is recommended that you prepare the curd while you have laid the biscuits to bake in the oven. For preparing the curd you should have a medium-sized saucepan. Put a little lime juice into the bowl and mix with the cornflour. Beat it to a paste and top over the saucepan containing eggs and sugar.

Mush the raspberries in a food processor, then separate them the juice from the seeds. You can add the juice to a utensil in order to discard the seeds.

Now you need to let the curd cook for a few minutes. Stir with a balloon whisk until the layer becomes thick. Once done, turn off the heat and lay over the oat biscuit layer. Remove the tart back in the over for more 20 minutes or till the curd bubbles away. After it is cooked set it on a wire rack, or set into a fridge prior to cutting into rectangles or the desired shape.

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