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Lime and Coconut Tart (Kaffir Lime) March 22, 2020

Posted by andrewescott in Recipes.
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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.

Comments»

1. Kaffir Lime | Melbourne Recipe Club - March 22, 2020

[…] For dessert, Andrew made a lime and coconut tart in a macaroon crust. […]


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