Lime and Coconut Tart (Kaffir Lime)

This dessert was part of the Kaffir Lime dinner, and was based on this recipe from Gourmet Traveller magazine, which originally came from Sayers Food in Leederville, Western Australia.

I had challenges making the macaroon crust, and make it three times before it worked. The winning formula was:

Ingredients

• 220g caster sugar (normal white sugar didn’t work)
• 4 extra large eggs (~67g each)
• 250g desiccated coconut (fresh, flaked coconut didn’t work as well)

Method

• Heated oven to 160 degrees Celcius (fan-forced).

Otherwise, the rest of the recipe was followed exactly.