3 large eggs 100 gm caster sugar 50 gm dessicated coconut 225 ml coconut milk 100 ml thickened cream 1 large lime, juiced, zested icing sugar, candied lime and thick cream to serve Pastry: 175 gm plain flour 125 gm unsalted butter, chilled, cubed 25 gm caster sugar 20 ml (1 tbspn) lime juice Use loose-bottomed tart pan(s), lightly buttered. It is enough for 6 individual (10 cm) tarts, or one large one.
To make the pastry:
Place butter, flour and caster sugar into food processor and process until the mixture resembles fine breadcrumbs. (If doing this by hand instead, nake sure your hands are cold and handle the mixture as little as possible.) Add lime juice and enough water (if required) to form a smooth ball. Wrap it in plastic wrap and refridgerate for 30 minutes.
Preheat oven to 190°C. This pastry can be flattened out using a rolling pin, then pressed into the tin(s) using your fingers. Line the pastry with non-stick paper and cover with baking buttons or rice to weigh it down. Blind bake the pastry for 10 minutes. Remove the paper and weight.
Filling:
Whisk the eggs and sugar in a large bowl. Stir in the coconut, coconut milk, cream, lime juice and zest. Pour into tart shell(s) and bake for 20-25 minutes, until just set (large tart may take a little longer).
Set aside to cool, then dust with a little icing sugar. Serve with candied lime and thick cream
Candied lime:
Place 220 gm (1 cup) caster sugar and 250 ml (1 cup) water in a pan over low heat, stirring to dissolve the sugar. Thinly slice two limes. Add lime slices to the syrup and simmer for ten minutes. Strain and cool the slices.