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Kaffir lime and coconut tart

You'll need

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.

“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

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At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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