Tropical cake with kisses of meringue and coconut

Today I bring you a modern take on the traditional lemon meringue pie . This delicious dessert will take you to the Caribbean! (and also to heaven, because it is a true delight). It is a cake that is full of exotic flavors, including coconut (in the dough and in the filling), passion fruit and mango.

It is a cake that takes a special presentation, because we bake it directly in the Le Creuset Skillet cast iron pan . The new meringue colour, a lovely creamy white, looks lovely with the toasty colors of cakes and biscuits.

The tender texture of the toasted meringue topping is a real treat. Kisses on the mouth, neither more nor less. You will surprise all your guests, it is a real delight. What do you say, are you ready to enter the world of tropical flavor? Go for it!

Ingredients

For the tropical curd filling:

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

For the shortcrust pastry coconut*:

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

*If you want to make a quick version of the tart, avoid making the shortcrust pastry and use a refrigerated one... Although we encourage you to make this version with a coconut flavor, it is a delight and rounds out the entire recipe.

For the meringue:

• 2 egg whites
• 100g icing sugar

At your service:

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

Le Creuset high skillet pan in the new meringue color

Elaboration

1. First we are going to make the filling, the lime curd. Put all the ingredients to make the curd in a saucepan . Slowly beat over low heat until the mixture thickens. This can take you 8 to 10 minutes over low heat.
2. As you mix, make sure that the mixture never sticks to the bottom of the saucepan or comes to a boil.
3. Once the curd is thick, pour the mixture into a bowl and cover the top with film. Put the mixture in the refrigerator to cool completely.
4. Now we are going to make the dough. Preheat the oven to 200ºC. If the oven is with a fan, at 180 ºC.
5. Place the flour, butter, icing sugar, and desiccated coconut in the food processor and blend until you get the texture of breadcrumbs.
6. Add 2 to 3 tablespoons of water to the mixture to form a stiff dough.
7. Wrap in transparent film and chill in the fridge for about 30 minutes.
8. When cold, roll out the dough on a floured surface and then place it in the skillet on high, letting a little of the dough run out around the edges.
9. Pierce the base of the dough with a fork and place the ceramic baking balls on top of the dough so that the dough does not grow and maintains its shape. Bake for 10 minutes.
10. Remove the ceramic baking balls and bake for another 8 minutes.
11. Remove from the oven and allow to cool slightly.
12. When the lime filling has cooled completely, pour it on top of the skillet and set aside while you make the meringue.
13. In a mixing bowl , beat the egg whites until stiff and fluffy. Use a spoon to slowly add the icing sugar while slowly beating.
14. When the sugar is fully incorporated, continue to beat until firm, glossy peaks form (this whole process is really fast with a KitchenAid robot ).
15. Place the meringue in a piping bag or De Buyer pastry gun and place on top of the curd.
16. Sprinkle coconut flakes on top of the tart. Bake for another 15 minutes.
17. Remove the tart from the oven and finish it with the zest of the lime. Now you can enjoy this delicious cake!

Grades

• Ideally, it would be nice if you made the curd the night before, as this allows it to cool slowly, it will curdle much better and it will be easier to cut.
• If you have leftover egg whites, you can put them in an airtight container and freeze them. Thus, for the next time you already have them prepared. They keep wonderfully!