Tropical Tart with Meringue Kisses and Coconut

Today I bring you a modern version of the traditional meringueandlemon. This delicious dessert will take you to the Caribbean! (and also to heaven, because it’s a true delight). It’s a tart full of exotic flavors, including coconut (in the crust and the filling), passion fruit and mango.

It’s a tart that takes on a special presentation, because we bake it directly inthe Le Creuset Skillet cast-iron pan. The new meringue color, a beautiful creamy white, looks gorgeous with the toasted tones of pies and cakes.

The tender texture of the toasted meringue topping is a real pleasure. Little kisses in the mouth, nothing more, nothing less. You will surprise all your guests, it’s an authentic delight. So, what do you say — are you ready to dive into the world of tropical flavor? Let’s go!

Ingredients

For the tropical curd filling:

• 6 egg yolks
• 100 g powdered sugar
• 400 ml passion fruit, mango and orange juice
• 45 g butter
• The juice and zest of one lime
• 35 g cornstarch

For the coconut shortcrust pastry*:

• 200 g wheat flour
• 45 g desiccated coconut
• 100 g butter
• 1 tablespoon powdered sugar
• 2-3 tablespoons water

*If you want a quick version of the tart, skip making the shortcrust pastry and use a refrigerated one... Although we encourage you to make this coconut-flavored version, it’s a delight and completes the whole recipe.

For the meringue:

• 2 egg whites
• 100 g powdered sugar

To serve:

• The zest of one lime
• 20 g toasted coconut flakes

Le Creuset deep skillet in the new Meringue color

Method

1. First we’re going to make the filling, the lime curd. Put all the ingredients for the curd into a Shallow Casserole. Whisk slowly over low heat until the mixture thickens. This can take 8 to 10 minutes over low heat.
2. As you mix, make sure the mixture never sticks to the bottom of the Shallow Casserole nor comes to a boil.
3. Once the curd is nicely thickened, pour the mixture into a bowl and cover the top with cling film. Put the mixture in the refrigerator to cool completely.
4. Now we’re going to make the dough. Preheat the oven to 200ºC. If the oven has a fan, 180ºC.
5. Place the flour, butter, powdered sugar and desiccated coconut inthe food processorand blend until you get a breadcrumb-like texture.
6. Add 2 to 3 tablespoons of water to the mixture to form a firm dough.
7. Wrap in cling film and chill in the fridge for about 30 minutes.
8. When chilled, roll out the dough on a floured surface and then place it inthe skillet alta letting a little dough hang over the edges.
9. Prick the base of the dough with a fork and place theceramic baking ballson top of the dough so the pastry doesn’t rise and keeps its shape. Bake for 10 minutes.
10. Removethe ceramic baking ballsand bake for another 8 minutes.
11. Remove from the oven and let it cool a little.
12. When the lime filling has cooled completely, pour it over the skilletand set aside while you make the meringue.
13. Ina bowl, beat the egg whites until firm and fluffy. Use a spoon to slowly add the powdered sugar while you beat slowly.
14. When the sugar is completely incorporated, continue beating until stiff, glossy peaks form (this whole process is really quick with aKitchenAid stand mixer).
15. Place the meringue intoa piping bagor into theDe Buyer pastry gunand place it on top of the curd.
16. Sprinkle coconut flakes over the tart. Bake for another 15 minutes.
17. Remove the tart from the oven and finish with the lime zest. Now you can enjoy this delicious tart!

Notes

• Ideally, it’s best to prepare the curd the night before, as this allows it to cool slowly, it will set much better and be easier to cut.
• If you have leftover egg whites, you can put them inan airtight containerand freeze them. That way, they’ll be ready for next time. They keep wonderfully!