Lime Meringue Tarts
These amazing little lime tarts are delicious and perfect for when limes are in season. Use store bought tart cases for an easy way to impress guests.
¼ cup custard powder
400ml can coconut cream
½ cup freshly squeezed lime juice – about 5 limes
1 tablespoon firmly packed grated lime rind
¼ cup sugar
3 egg yolks
18 tart cases about 6cm in diameter
MERINGUE
3 egg whites
½ teaspoon DYC White Vinegar
¾ cup sugar
1
In a medium saucepan, mix the custard powder with a little of the coconut cream to a smooth paste.
2
Mix in the remaining coconut cream, lime juice, rind and sugar.
3
Cook, stirring until the mixture boils and thickens. Remove from the heat and beat in the egg yolks.
4
Return to a medium heat and cook for about 1 minute or until the mixture comes to the boil again.
5
Remove from the heat and use to fill the tart cases, taking the mixture to the rim of each case.
6
MERINGUE Beat the egg whites and vinegar together until frothy.
7
Slowly beat in the sugar Beat on full speed for about 5 minutes or until the mixture is thick and glossy.
8
Spoon or pipe the meringue on top of the lime filling to completely cover it. Bake at 190 degrees C for 10 minutes or until the meringue is golden.
