Lime and Macaroon Tart
This recipe makes enough sweet pastry for three tarts, so you can freeze some for later use. If you prefer you can use bought sweet pastry, but whichever you use be sure to roll it out thinly and blind bake to ensure a crisp case for the filling. Once all your components are prepared it’s such a simple assembly and the results are spectacular.
- Prep time:
- 40 mins
- Cook time:
- 40 mins
- Serves:
- 8- 10
Lime Curd Filling
- ¼ cup caster sugar
- 100g butter, cubed
- finely grated zest of 2 limes
- ½ cup freshly squeezed lime juice
- 2 tsp gelatin powder
- 4 eggs, lightly whisked
Sweet Pastry
- 360g butter, softened
- ¾ cup sugar
- 1 egg
- 3 1/3 cups flour
- a pinch of salt
Macaroon Topping
- 1 cup cream
- 1 cup sugar
- 3 cups thread coconut
- 1 tsp vanilla extract
To make the Lime Curd Filling, combine sugar, butter and zest in a heatproof bowl that will fit over a pot or in the top of a double boiler. Place enough hot water in the pot to come to just below the bottom of the bowl without touching it (this prevents the bowl from getting too hot and splitting the sauce). Stir over heat until butter has fully melted. Mix gelatin into lime juice until absorbed with no lumps then add to sugar and butter mixture. Stir over heat until gelatin has dissolved and mixture is very hot. Whisk in eggs and continue whisking over heat for 5-6 minutes until mixture is thick enough to lightly coat the back of a wooden spoon. Do not let it boil. Strain into a bowl or jar and leave to cool without chilling. It will keep in a closed jar in the fridge for a couple of weeks. (To reuse, warm chilled curd to a spoonable consistency.)
To make the Sweet Pastry, place the butter and sugar in a bowl and beat together until fluffy and creamy. Add the egg and beat to combine. Add the flour and the salt and mix until just combined. Lightly flour your hands, then pat the dough (it will be quite soft) into 3 portions. Wrap each portion in waxed paper, chill one for 20 minutes before using for the tart and refrigerate or freeze the other two for later use.
Grease a 27cm diameter loose-bottom flan tin. Roll out the pastry on a sheet of baking paper until it is about 4mm thick, sprinkling with a little flour if needed to prevent sticking. Flip into the tin then press firmly into the base and sides. Remove the baking paper.
Chill for at least 10 minutes while you preheat oven to 160°C. Top with baking paper and blind baking beans or rice and bake blind for 12-15 minutes, or until you can lift out the baking paper and baking beans or rice without it sticking to the pastry. Be careful not to overcook the pastry or it will be too dark when cooked for the second time. Return empty case to the oven until pastry is golden and crisp (another 10 minutes). Allow to cool.
To make the Macaroon Topping, heat cream and sugar in a pot, stirring until sugar has dissolved. Allow to boil then remove from heat and mix in thread coconut and vanilla extract. Set aside until ready to use. This will keep for a day or two in the fridge.
To make the tart, preheat oven to 200°C. Fill cooked tart case with cooled lime curd. Top with macaroon topping, using your hands to dollop it on evenly. Place tart in oven to brown the coconut (about 5 minutes). Chill for at least 2 hours before serving. Remove from fridge about 15 minutes before serving.
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