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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:


  • 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)


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

Otherwise, the rest of the recipe was followed exactly.

Kaffir Lime March 22, 2020

Posted by andrewescott in Dinners.
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On Monday 3rd February, the theme of our dinner was Kaffir Lime. Andrew and Franca cooked the dishes, and Franca also hosted.


For entre, Andrew made Mark Wiens’ tom kha gai (chicken tom kha soup).


The main course was made by Franca, and consisted of sticky pork with kaffir lime leaves, and lime leaf chicken with rice noodles and cucumber.

Palate Cleanser

Franca then gave us a ginger and kaffir lime granita.


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