Ingredients
Method
1.Cut out 24 rounds of pastry with a 7.5cm cutter. Line into a greased, shallow 24-hole tartlet tray with holes 6cm wide x 3cm deep, or bake 2 batches in a 12-hole tray (see Tip). Chill pastries until firm.
2.Beat egg whites with a hand-held electric beater until stiff. Add sugar gradually, beating again until stiff and glossy. Fold in coconut. Spoon lime curd into pastry-lined tartlet tray.
3.Spread coconut topping evenly over lime curd layer, making sure the curd is completely covered.
4.Bake for about 15 minutes in an oven preheated to 175°C (fan forced) or until pastry rims are golden and coconut meringue is browned.
5.Cool tarts in the tin for 5 minutes, or until pastry is firm, then gently turn them out onto a cooling rack. Serve at room temperature.
The adage that ‘cool fingers make light pastry’ is true, even when using the ready-made variety. Work in a cool kitchen, use metal knives and cutters, ensure baking sheets are cold unless otherwise stated and chill pastry before baking so that it will hold its shape during cooking. If your hands and fingers are warm, run them under the cold tap to cool them down, then dry them, before handling the pastry.
Note
