Method
1. Place flour, sugar and butter into Thermomix bowl
2. Mix with MC in place 5 sec, speed 5
3. Add remaining ingredients for the pastry
4. Mix with MC in place 10 sec, speed 5
5. Tip out onto floured Silpat mat and press into a disc
6. Roll out to fit a 18-20cm flan tin with removable base. Trim edges. Place into freezer for at least 10 minutes
7. Preheat oven to 180ºC
8. Blind bake for 20 minutes
9. Remove baking beans. Reduce oven temperature to 160ºC
10. Place zest and sugar into Thermomix bowl
11. Mill with MC in place 10 sec/speed 10
12. Add remaining ingredients except raspberries
13. Mix with MC in place10 sec, speed 5
14. Place the frozen raspberries into the pastry base
15. Pour filling into pastry shell. Bake for 40 minutes or until custard is just wobbly in centre
16. Garnish with fresh raspberries before serving as well as the finely grated zest of 1 lime