Coconut Lime Tart
- 1 and a 1/2 cups of marie biscuit crumbs
- 1/2 cup raw shredded coconut
- 3 tablespoons granulated sugar
- 3/4 teaspoon salt
- 5 tablespoons Wilson’s Coconut Oil softened
- 1 egg room temperature, whisked
Lime Coconut Filling
- 1 whole egg
- 3 egg yolks
- 1/2 cup sugar
- 2 tablespoon tapioca flour (can be found at Dischem, Takealot or any health store)
- 3/4 cup canned coconut milk use the cream on top of the can with a little liquid and whisk until smooth
- 1/3 cup Wilson’s Lime Juice
- 1 teaspoon finely grated lime zest
- 1 and 1/4 teaspoons natural powdered green food coloring optional garnish
- 2 egg whites
- 1/2 cup granulated sugar
- 3 tablespoons water
- 1/4 teaspoon cream of tartar
Lightly grease a 28 x 18cm rectangle tart pan with Wilson’s Coconut Oil. In a food processor, pulse together the marie biscuit crumbs, shredded coconut, sugar, and salt until the mixture resembles sand in texture. Add the coconut oil, then pulse until combined, then add the egg and pulse until the dough comes together. Press into the tart pan to form the crust. Cover and refrigerate for at least 1 hour or up to overnight.
Preheat the oven to 160 degrees Celsius. In the bowl of a stand mixer fitted with the whisk attachment, beat together the egg yolks and sugar at medium low speed until the mixture lightens in colour to a pale gold, stopping to scrape down the sides and bottom of the bowl as-needed, about two minutes.
Switch to the paddle attachment, and with the mixer going at low speed, add the coconut milk. Then add your Wilson’s lime juice, then lime zest and optional food coloring and mix until combined, scraping down the sides of bowl as-needed. Tap the bowl on counter to release any air bubbles, then place the crust on lipped baking sheet and pouring the filling into the crust. Bake at 160 degrees Celsius until the filling is just set, about 25 to 30 minutes. Remove and allow to cool to room temperature.
Heat the sugar and water in a small saucepan over medium low heat until dissolved. Raise the heat to high and wait until the syrup reaches 115 degrees Celsius, making sure to NOT stir the mixture.
While the syrup is boiling, beat the egg whites in the bowl of a stand mixer fitted with the whisk attachment at medium high speed until there’s little bubbles at the top of the egg white mixture. Add the cream of tartar, then continue beating at medium high speed until soft peaks form. Stop the mixer until the syrup has reached the right temperature.
When the syrup is ready, turn the mixer on medium high speed and begin adding the syrup to the egg white mixture in a thin steady stream. Continue beating until the meringue is glossy and holds a stiff peak.
For a more rustic look, simply spoon the meringue on top of the cooled tart.
For a more polished look, add the meringue to a piping bag fitted with a medium star tip and pipe the meringue onto the surface of the lime tart in rosette swirls. Use a kitchen torch to “toast” the meringue until lightly golden at the tips, then place the tart in the refrigerator for at least 6 hours (overnight works best) before serving. Keep chilled.