Are you looking for a new dessert to make? This recipe is a twist from the classic bite size macaroons but don’t worry, it is still delicious. It is a tart with lime filling and macaroon topping – a tea party favourite!
Tip: pastry can be made a day ahead and stored in an airtight container!
- 1 cup (150g) plain flour
- 1/4 cup (40g) icing sugar mixture
- 100g butter, chopped
- 1 egg yolk
- 1 teaspoon iced water
- 2 teaspoons finely grated lime rind
- 1/4 cup (60ml) lime juice
- 4 large eggs
- 1/3 cup (75g) sugar
- 1 cup (250ml) cream
- 2 egg whites
- 1/2 cup (110g) sugar
- 1/2 cup (35g) shredded coconut, toasted
Preparation: 30 minutes
Cooking: 60 minutes (plus cooling and refrigeration time)
- Preheat oven to 175C. Grease 11cm x 35cm rectangular, or 20cm round tin.
- Blend flour, sugar, butter, yolk and water. Knead dough gently on floured surfaced until smooth. Cover; refrigerate 30 minutes.
- Roll pastry between sheets of baking paper until large enough to line prepared tin; lift pastry into tin. Ease into sides; trim edges. To prevent pastry from shrinking during baking, place pastry-lined tin in refrigerator, covered, for 30 minutes before baking.
- Cover pastry with baking paper; fill with dried beans or rice. Place tin on oven tray; bake in moderately hot oven 15 minutes. Remove paper and beans; bake, uncovered, 10 minutes or until pastry is browned. Cool; refrigerate until cold. Reduce oven temperature to moderately slow.
- Pour lime filling into pastry case. Bake, uncovered, in moderately sow oven about 30 minutes or until filling has set slightly; cool.
- Spread macaroon topping evenly over tart; cook under hot grill until browned lightly.
Lime filling: whisk ingredients in medium bowl, let stand for 5 minutes and then strain.
Macaroon topping: beat egg whites in small bowl with an electric mixer until soft peaks form. Gradually add sugar, in batches, beating until dissolved between additions and fold in coconut.
Tell us, will you try this recipe? What is your favourite dessert?