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Lime and coconut meringue tarts
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Impress all with this unique and delicious dessert twist on classics.
Ingredients:
  • 225g (1 1/2 cups) plain flour
  • 125g chilled butter, chopped
  • 60g (1/3 cup) icing sugar mixture
  • 1 egg yolk
  • 20.00 gm cold water
  • 180g butter, chopped
  • 175g (3/4 cup) caster sugar
  • 80ml (1/3 cup) fresh lime juice
  • 4 egg yolks
  • 20g (1/4 cup) shredded coconut
  • 2 egg whites
  • 80g (1/3 cup) caster sugar
Instructions:
  • Combine flour, butter, and icing sugar mixture in the bowl of a food processor until it turns into fine breadcrumbs. Add egg yolk and water, then continue processing until dough begins to form. Transfer the dough to a lightly floured surface, gently knead, shape into a disc, and cover with plastic wrap. Chill in the fridge for 15 minutes before using.
  • Preheat the oven to 200°C. Divide the pastry in half. Roll out one portion between two sheets of non-stick baking paper until it's about 3mm thick. Use a 9cm round pastry cutter to cut out 6 discs. Repeat with the other portion. Line twelve 125ml muffin pans with the pastry discs and chill in the fridge for 15 minutes.
  • Line each pastry case with non-stick baking paper and fill with rice, dried beans, or pastry weights. Bake for 10 minutes, then remove the paper and rice/beans/weights. Lower the oven temperature to 180°C and bake for an additional 10 minutes until the pastry is golden. Remove from the oven and transfer the cases from pan to a baking tray. Set aside.
  • For the lime curd, combine the butter, sugar, and lime juice in a heatproof bowl set over a pot of simmering water. Stir constantly for 5 minutes until sugar dissolves. Next, whisk in egg yolks and continue stirring for 10-15 minutes until the mixture thickens and coats the back of a spoon. Remove from heat and let it cool and thicken for 15 minutes before using.
  • Toast the coconut in a non-stick frying pan over medium heat for 3 minutes or until golden. Set aside. Using an electric beater, whip egg whites until soft peaks form. Slowly add sugar, one tablespoon at a time, until the mixture is thick and glossy and all the sugar is dissolved. Fold in the toasted coconut.
  • Preheat the grill to medium heat. Divide the lime curd evenly among the pastry cases. Spoon meringue on top of the curd and use the back of a spoon to create peaks. Alternatively, use a piping bag fitted with a 2cm plain nozzle to pipe the meringue onto the curd. Place the lime and coconut meringue tarts under the grill, about 5cm from the heat source, and cook for about 2 minutes until lightly browned. Let them cool before serving.
  • Allow the dish to come to room temperature before serving.

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