Lime and coconut tart
This beautiful tart is sure to steal as many hearts as the classic lemon meringue.
Makes 1 x 25cm tart Preparation: 20 minutes Baking time: 25–30 minutes Oven temperature: 170°C
• 1 packet (200g) chocolate digestive biscuits, finely crumbed
• 100g butter, melted
FILLING
• 1 tin (385g) condensed milk
• 4 egg yolks
• 180ml coconut-flavoured full-cream yoghurt • zest of 2 limes
• 125ml lime juice
• 5ml rum essence (optional)
GARNISH
• coconut shavings, Swiss meringue (see tip), berries, edible flowers and mint leaves
1 Preheat the oven. Mix the crumbed biscuits and butter together and use this to line a tart dish to form a thin crust. Refrigerate until needed.
2 Beat the condensed milk and egg yolks together for a few minutes. Add the rest of the filling ingredients and beat until thick.
3 Pour the filling into the prepared crust, spread evenly and bake for 25–30 minutes or until just firm. Remove from the oven and cool. The tart must be well chilled before you add the garnish.
4 Create roses with the coconut shavings. Spoon the meringue into a piping bag and pipe some rosettes.
Lightly scorch the coconut and meringue with a blowtorch, then finish off your tart with the berries, flowers and mint.
Tip Save time by crumbling store-bought precooked meringues over the tart.