Chef's Recipes

Kaffir lime and coconut tart

Australian Gourmet Traveller recipe for kaffir lime and coconut tart by Sayers Food restaurant

By Sayers Food
  • Serves 10
  • 10 mins preparation
  • 25 mins cooking plus setting
Kaffir lime and coconut tart
Kaffir lime and coconut tart

“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.


  • 220 gm caster sugar (1 cup)
  • 4 eggs, separated
  • 275 gm flaked coconut (5½ cups)
  • 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 caster sugar (2 cups)
  • 12 egg yolks
  • 1 tsp vanilla essence
  • 300 gm butter, softened, coarsely chopped


  • 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.

  • Author: Sayers Food