“Sayers Food in Leederville serves the most incredible gluten-free kaffir lime and coconut tart with a macaroon crust. I’d love to have the recipe so I can make it for my friends and family.”
Mary Guise, Wembley, WA
To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.
Ingredients
Lime butter
Method
Main
1.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.
2.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.
You’ll need to start this recipe a day ahead.
Notes
