Lemon & Lime Curd Tart

This is a Masterchef website recipe, tested with a 41/2 star rating. I like it because of its simple tart shell recipe and the lemon curd recipe seems right too. Have yet to test it for myself though.

Canola cooking spray oil

¾ cup desiccated coconut
¼ cup caster sugar
1 egg white
100g butter
½ cup lemon juice
½ cup caster sugar
1 egg
3 egg yolks
Coulis

1 punnet raspberries
2 tablespoons caster sugar

Sugar Raspeberries

½ cup raspberries
1 egg white
2 tablespoons caster sugar

 

1. Preheat oven to 150'C. Grease four 7cm non-stick loose base fluted tart tins.

2. Combine coconut, sugar and egg white in a bowl and mix to combine.

3. Press mixture into prepared tins and bake for 20 minutes or until golden. Remove and cool for 10 minutes.

4. Place butter and juice into a medium sauce pan over a low heat and gently mix until butter has melted.

5. Whisk together sugar, egg and egg yolks in a jug and gradually whisk into butter mixture. Stir continuously over a low heat for 4-5 minutes or until mixture begins to thicken. Divide mixture among cooked tart cases and refrigerate to cool.

6. For coulis, puree raspberries and sugar in the chopper attachment of a stick blender until smooth.

7. Brush raspberries with egg white and sprinkle with caster sugar.

8. Dress tarts with sugared raspberries and serve with raspberry coulis.

Bon Appetite!