Lime and Coconut Tarts

Lime, Limoncello and Ginger Tartlets with Coconut praline and Toasted Meringue 


4 sweet mini pastry cases

Coconut Praline 

1/3 cup toasted coconut chips

1/3 cup sugar

2 tbsp. water

 Lime and Limoncello curd:

Juice and zest of 2 medium limes

2 tbsp. limoncello

30g butter

55g castor sugar

1 egg, lightly beaten


60g castor sugar
1 large egg white
1/2 tsp vanilla extract

To serve:

3 tbsp. finely chopped crystallised ginger

To make the coconut praline, place sugar and water in a small pan and mix to combine. Place pan on a medium-high heat and heat with out stirring (stirring can cause crystallisation) until all the sugar has dissolved and has turned a dark amber colour. Add the coconut and mix quickly, then transfer to the lined baking tray. Leave to cool then crush into small chunks.

To make the curd, place juice and zest, limoncello, butter and sugar into a medium saucepan over a low heat. Whisk until everything is melted and combined. Add the beaten egg slowly and whisk constantly over the low heat until the curd thickens, about 2 minutes. Place into a bowl to cool. Divide the chopped crystalized ginger between the 4 pastry cases and sprinkle in the base. Spoon over the lime curd to fill the cases. Set aside to cool and set.

To make the meringue, Briefly whisk the egg whites and sugar together to combine. Place the bowl over a pot of simmering water. Stir every now and then and After about 2 minutes it should feel smooth with no gritty bits if you rub a bit of the mixture between your fingers. Transfer the bowl to a stand mixer or use an electric hand whisk and start whipping on high speed until the base of the bowl is room temperature to the touch and you have stiff, shiny peaks. Place into a piping bag fitted with a 0.5 cm circle nozzle (or just place into a snap-lock bag and snip a little hole in the corner). Pipe around the edge of the tarts and use a blow-torch to toast the peaks. Sprinkle the praline in the middle of the tarts and top with edible flowers if desired.