Summer in NZ - Lime and Macaroon tart

Over summer in New Zealand, with a little bit of time on my hands, mum's kitchenware to hand, and a coffee table of 'lifestyle' magazines, I couldn't go past this recipe. Although pastry isn't difficult, I usually park such recipes in the can't-be-bothered category. This lime and macaroon tart from the Nov/Dec 2013 issue of Life and Leisure magazine was well worth the effort. Thanks to Cheree at Life and Leisure for emailing me a PDF of the magazine page with a copy of the recipe that got torn out in Auckland but lost in transit.

The beautiful image in the magazine - how could I go past that coconut topping?

My version, pre garnish

Lime and Macaroon Tart 

(perfect pudding for 8-10 people)

1 x 27cm cooked sweet short pastry case (I used Annabel Langbein's pastry recipe and made my own individual tarts)

Lime curd filling:

3/4 cup caster sugar

100g butter cut into cubes

finely grated zest of 2 limes

1/2 cup freshly squeezed lime juice (in NZ I used a pouch of posh-ish-looking lime juice)

2 teaspoons gelatine powder (not as scary to use as I have always thought)

4 eggs lightly whisked

Place sugar, butter and lime zest in a heat proof (i.e. Pyrex) bowl over simmering water. Stir over heat until butter is melted.

Mix gelatin into the lime juice until there are no lumps. Stir into the sugar/butter mixture. Keep stirring until gelatin has completely dissolved and is very hot.

I then removed it from the heat before adding the eggs and whisking 5-6 minutes until mix is thick enough to coat the back of a wooden spoon. DO NOT BOIL!!

Strain the mix into a bowl and leave to cool (just don't use the fridge). Apparently at this point it will keep in the fridge as lime curd.

Macaroon topping: (I'm obsessed with coconut so I'm sure this is what sold it)

1 cup cream

1 cup sugar

3 cups thread coconut

1 teaspoon vanilla extract

Melt cream and sugar in saucepan, until sugar dissolved.

Allow to boil then mix in the coconut and vanilla. Leave to cool. This can be made ahead by 1-2 days if you think you can resist picking at it from the fridge (impossible).

To assemble:

Preheat oven to 200'c.

Fill cooked tart case with lime curd, top with the macaroon topping and spread out evenly.

Put it in the oven for about 5 minutes just to brown off the coconut. 

Chill for at least 2 hours before serving. Remove from fridge about 15 minutes before serving.

The summer flavours of lime and coconut are an amazing combo. If I can find thread coconut over here, it might have to make an appearance before the British summer is out.