Buckwheat Lime Tart with Coconut Cream and Raspberries

Preheat oven to 180C. Combine buckwheat flour, all-purpose flour, 3 tablespoons white sugar, salt, and baking powder in a food processor; pulse to blend.

Add cold cubed butter and pulse until mixture resembles coarse crumbs, about 10 one-second pulses.

Add egg and pulse until dough just comes together, about 5 more pulses. Do not overwork.

Turn dough onto a lightly floured surface, press into a disc, wrap in plastic, and refrigerate 30 minutes until firm but pliable.

Roll dough on a floured surface to 1/4-inch thickness. Transfer to a 9-inch tart pan with removable bottom, pressing into corners. Trim edges flush with pan rim. Prick bottom with a fork at 1/2-inch intervals.

Line shell with parchment paper, fill with pie weights or dried beans, and blind bake 15 minutes. Remove weights and paper, then bake 10-12 minutes until shell is lightly golden and fully cooked through. Cool completely on a wire rack.

In a heavy saucepan, whisk together lime zest, lime juice, 3 whole eggs, 2 egg yolks, and 3/4 cup white sugar until smooth.

Place saucepan over medium-low heat. Cook, stirring constantly with a wooden spoon or silicone spatula, until mixture thickens and coats the back of a spoon, about 8-10 minutes. Watch closely — it should never boil.

Remove from heat and strain through a fine-mesh strainer into a heatproof bowl to remove zest pieces and any cooked egg bits.

Whisk in 4 tablespoons cubed butter piece by piece until fully emulsified and glossy. Let cool to room temperature, about 20 minutes.

Pour lime cream into the cooled tart shell and spread in an even layer. Refrigerate at least 2 hours until filling is set firm to the touch.

In a chilled mixing bowl, whip heavy cream with 2 tablespoons white sugar and 1 teaspoon lime zest to medium-stiff peaks, about 2-3 minutes with an electric mixer on high speed.

Transfer to a piping bag or simply spoon into a serving dish. Keep chilled until ready to serve.

Remove tart from refrigerator. Arrange fresh raspberries in concentric circles or clusters over the set lime cream, covering the surface generously.

Pipe or dollop coconut cream topping in the center of the tart, or serve alongside each slice. Slice tart with a sharp knife run under hot water and wiped dry between cuts.

Serve immediately, or keep refrigerated up to 2 hours before serving for best texture.