Kaffir lime and coconut tart


  • Serves 10 people

  • 220 gm (1 cup) caster sugar
  • 4 eggs, separated
  • 275 gm (5½ cups) flaked coconut
  • 4 kaffir lime leaves, finely shredded
  • Lime butter
  • 4 lemons, finely grated rind and juice only
  • 2 limes, finely grated rind and juice only
  • 440 gm (2 cups) caster sugar
  • 12 egg yolks
  • 1 tsp vanilla essence
  • 300 gm butter, softened, coarsely chopped
  • To serve: double cream
01   Preheat oven to 180C. Using an electric mixer, whisk sugar and egg yolks until thick and pale. In a separate bowl, whisk eggwhites until soft peaks form. Add the eggwhites, coconut and lime leaves to egg yolk mixture and fold gently to combine. Spoon the coconut mixture into a baking paper-lined 26cm-diameter springform cake pan, spreading evenly to coat base and sides. Bake until golden (15-20 minutes), then set aside to cool.
02   For lime butter, combine lemon and lime rinds and juices, sugar, egg yolks and vanilla essence in a heatproof bowl over a saucepan of gently simmering water, whisk to combine, then stir with a wooden spoon until mixture starts to thicken (about 10 minutes). Gradually stir in butter one piece at a time, ensuring it’s well incorporated before adding more. Continue stirring until mixture is thick (10-15 minutes). Pour into prepared base and refrigerate overnight to set. Cut into wedges and serve with double cream.
Note You’ll need to start this recipe a day ahead.







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