Preheat oven to 200°C.

In a mixing bowl, add flour and sugar. Make a hole and add, egg, olive oil and water. Mix using your hands until you get a homogeneous dough. Roll out finely, put in your individual pie plate. Prick with a fork, cover with baking paper and add some cooking beads. Bake for 8 minutes. Remove carefully from your pie plate and bake another 4 minutes for a golden crust ! Leave to cool.

Bring to a boil lemon and lime juice with ½ of sugar (60 gr.). In the meantime, beat egg yolk with whole egg, flour and rest of sugar. When juice is boiling, pour half on top of the egg mixture, whisk quickly and pour on top of what's left of the juice. Cook another few minutes, until you see the first bubbles. The cream is ready. Remove from the heat and add while mixing olive oil. Reserve and leave to cool.

If you want to smooth edges of your tartlets, use a microplane grater, that's working perfectly.

Wash carefully raspberry and reserve.

Fill in your tartlets with most of tlime curd and reserve a part to fill in raspberry.

Place raspberry upside-down on top of lime curd.

Fill pastry bag with the rest of lime curd anduse it to fill the inside of your raspberry.