Lime-Raspberry Tart | Peachy the Magazine

Ingredients

• 5 large egg yolks
• 2⁄3 cup granulated sugar
• 1 1⁄2 tablespoons lime zest
• 1⁄2 cup fresh lime juice (from about 5 juicy limes)
• 1⁄8 teaspoon kosher salt
• 1 stick unsalted butter, cut into 8 pieces
• 1 1⁄2 cups all-purpose flour, plus more for rolling out the dough
• 1⁄2 cup confectioners’ sugar
• 1⁄4 teaspoon kosher salt
• 1 1⁄2 tablespoons poppy seeds, plus more for garnish (if desired)
• 1 stick unsalted butter, cut into cubes and frozen, plus 1 tablespoon kept soft for buttering the tart pan
• 1 large egg, lightly beaten
• 6 ounces fresh raspberries, for topping
• 6 ounces white currants or more raspberries, for topping