Raspberry Lime Tart

Crust:

2/3 cup butter, diced

2 1/3 cups flour

1/4 cup powdered sugar

1 egg

1 1/2 tsp. water

Filling:

4 oz. almond paste

3 eggs

1 cup cottage cheese

1/3 cup creme fraiche

1/3 cup sugar

1 1/2 cups mixed fresh raspberries

zest of 3 limes, zest from 1 lime reserved

Enough sliced almonds to nicely top the tart

Crust:

Preheat oven to 350 degrees.

In the bowl of a food processor fitted with a metal blade add all the ingredients and process just until mixture begins to come together. Remove dough form into disk and wrap in plastic; refrigerate for 30 minutes.

Line a 9 inch tart pan or 4-5 smaller tart pans with removable bottom with half the tart dough. Wrap and freeze the rest for another time.

Filling:

In a bowl of a food processor fitted with a metal blade, add all the ingredients except the berries and sliced almonds. Process until smooth. Pour into lined tart pan. Top the filled tart with the berries and sprinkle on sliced almonds and reserved lime zest. Bake for about 30 minutes or until filling is set.