Name: Lime curd tart
Cook time: 55 min
Total time: 55 min
Yield: 10
Ingredients: 3 eggs; 4 egg yolks; 2 teaspoon finely grated lime rind; 1/2 cup (125ml) lime juice; 1 cup (220g) caster sugar; 200 gram unsalted butter, chopped coarsely; 1 cup (50g) flaked coconut; 1 1/4 cup (185g) plain flour; 1/2 cup (80g) icing sugar; 1/4 cup (20g) desiccated coconut; 125 gram cold unsalted butter; 1/4 cup (60ml) iced water, approximately

Ingredients

3 eggs

4 egg yolks

2 teaspoon finely grated lime rind

1/2 cup (125ml) lime juice

1 cup (220g) caster sugar

200 gram unsalted butter, chopped coarsely

1 cup (50g) flaked coconut

1 1/4 cup (185g) plain flour

1/2 cup (80g) icing sugar

1/4 cup (20g) desiccated coconut

125 gram cold unsalted butter

1/4 cup (60ml) iced water, approximately

Method

1.Make sweet pastry. Process flour, sugar, coconut and butter until crumbly; add enough of the water to make ingredients come together. Knead dough gently on floured surface until smooth. Wrap in plastic; refrigerate 30 minutes.

2.Grease 24cm (9½-inch) round loose-based fluted flan tin. Roll pastry between sheets of baking paper until large enough to line tin. Ease pastry into tin, press into base and side; trim edge, prick base with fork. Cover; refrigerate 30 minutes.

3.Preheat oven to 200°C/400°F.

4.Place tin on oven tray; cover pastry with baking paper, fill with dried beans or uncooked rice. Bake 15 minutes; remove paper and beans carefully from pastry case. Bake about 10 minutes; cool.

5.Meanwhile, stir eggs, yolks, rind, juice, sugar and butter in medium saucepan over medium heat, without boiling, 15 minutes or until mixture coats the back of a spoon. Strain curd through sieve into medium bowl; stand 10 minutes.

6.Pour lime curd into pastry case; refrigerate 2 hours. Serve tart sprinkled with coconut.

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Ingredients

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