Tart des Tropiques (Tropical Meringue Tart with lime, coconut & sesame)

INGREDIENTS:
makes one 9-inch round tart, or equivalent thereoffor pastry:

  • 260 g all-purpose flour
  • 72 g sesame seeds
  • 50 g sugar
  • ⅛ tspn salt
  • 7 Tbspn butter, cut in pieces
  • 1 large egg yolk
  • 1 Tbspn sesame oil
  • 3–3½ Tbspn water
  • 1 large egg white

for lime curd:

  • 8 Tbspn butter, cut in pieces
  • ¾ cup freshly squeezed lime juice
  • 125 g sugar
  • pinch of salt
  • 3 large egg yolks
  • 3 large eggs
  • zest of 2 limes

for meringue:

  • 3 large egg whites
  • 94 g sugar
  • pinch of salt
  • pinch of cream of tartar
  • 1 tspn coconut extract
  • toasted sesame seeds
  • toasted coconut chips

METHOD: 

  1. for pastry. Combine the flour, sesame seeds, sugar, and butter in the bowl of a food processor and pulse until the butter is the size of small peas. Add the egg yolk and sesame oil and pulse to combine. Add the water, one tablespooon at a time, while processing, just until the dough holds together when pressed between two fingers. Do not overmix. Remove the dough from the food processor, form into a small, flat disc, cover tightly with plastic wrap or parchment paper, and refrigerate for at least one hour. The dough should be firm to the touch.
  2. Preheat oven to 220° C. On a lightly floured surface, roll out the cold dough to ⅛-inch thickness. Transfer to tart pan, press in the bottom and sides, and prick the bottom a few times with a fork. Return the pastry to the refrigerator if it has softened. Line with a piece of parchment paper, fill with pie weights or beans, and bake for 13 to 15 minutes. Remove the weights and the parchment paper, brush the insides of the pastry with a small amount of egg white, and return to the oven for 3 to 5 minutes more, until the crust is golden brown. Remove from oven and let cool completely on a wire rack.
  3. for lime curd. Preheat oven to 190° C. Suspend a bowl over simmering water. Place the butter, lime juice, sugar, and salt in the bowl and let cool, whisking occasionally, until the butter has completely melted. Meanwhile, in a separate bowl, beat the eggs and yolks to combine. When the butter has melted, temper the eggs by gradually and slowly pouring about half of the butter mixture into the eggs, whisking continuously. Continue to cook over simmering water, stirring and scraping the bottom of the bowl with a spatula, until thick, about 10 to 12 minutes. Remove from heat, stir in the zest, and pour the curd into the prepared tart shell. Bake the tart for 10 minutes. Remove and let cool completely.
  4. for meringue. In a bowl suspended over simmering water, beat the egg whites, sugar, salt, and cream of tartar until hot to the touch (60° C on an instant read thermometer). Immediately add the coconut extract and transfer to the bowl of a stand mixer with the whisk attachment. Beat just until stiff, glossy peaks form. Do not overbeat! Immediately pipe the meringue onto the cooled tarts, and brown under the broiler or with a kitchen torch. Top with toasted sesame seeds and coconut chips.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s