Lime and coconut meringue tarts
Lime and coconut meringue tarts are a fresh dessert featuring a crisp crust with a tangy lime-coconut filling, topped with sweet meringue. Ideal for summer gatherings or as a year-round treat, these tarts balance tropical flavors with a delightful texture.
Cook time 25 min
Prep time 30 min
Ingredients:
1.50 cups all-purpose white wheat flour2/3 cup butter
1/3 cup powdered sugar
2 egg whites
1 tbsp water
1/3 cup sugar
1/3 cup lime juice
1/3 cup coconut meat
Lime and coconut meringue tarts are a deliciously tangy and tropical dessert that features a crisp, buttery crust filled with zesty lime and topped with sweet coconut-infused meringue. Perfect for summer gatherings or a delightful treat any time of year, this recipe is sure to impress your family and friends.
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the all-purpose flour and powdered sugar.
- Add the cold, cubed butter. Using a pastry cutter or your fingers, blend the butter into the flour mixture until it resembles coarse crumbs.
- Add the water gradually and mix until the dough starts to come together. Avoid over-mixing.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the chilled dough on a lightly floured surface to about 1/8 inch (3 mm) thickness.
- Cut out circles to fit your tart molds or a muffin tin.
- Press the dough into the molds, trimming any excess.
- Prick the bottoms with a fork to prevent puffing.
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- Remove from the oven and allow the tart shells to cool completely.
- In a small bowl, combine the lime juice and finely grated coconut meat.
- Fill each cooled tart shell with the lime and coconut mixture.
- In a clean, grease-free bowl, beat the egg whites until they become frothy.
- Gradually add the sugar, continuing to beat until stiff peaks form.
- Spoon or pipe the meringue over the lime-coconut filling in each tart shell, creating small peaks.
- Place the tarts back in the oven and bake for an additional 10-12 minutes or until the meringue is lightly golden.
- Allow the tarts to cool completely before serving.
- Enjoy your Lime and Coconut Meringue Tarts!
Your lime and coconut meringue tarts are ready to be enjoyed! The harmonious blend of tangy lime and sweet coconut creates a refreshing and indulgent dessert that will leave a lasting impression. Serve these tarts at your next event or enjoy them with a cup of tea for a delightful treat.
Lime and coconut meringue tarts FAQ:
Bake the tart shells for 12-15 minutes at 350°F (175°C) until the edges are lightly golden.
The meringue is done when it is lightly golden and forms stiff peaks. This usually takes about 10-12 minutes in the oven.
Yes, you can prepare the tart shells and filling ahead of time. Assemble and add the meringue just before baking to prevent the crust from becoming soggy.
Use fresh coconut meat for the filling, as it provides the best flavor and texture. If fresh is unavailable, shredded unsweetened coconut can be a substitute.
Store any leftover tarts in the refrigerator, covered, for up to 2 days. For best results, consume them the same day they are made.
Tips:
- Ensure your butter is cold when making the crust for a flakier texture.
- Beat the egg whites to stiff peaks for a meringue that holds its shape well.
- Use freshly squeezed lime juice for the best flavor.
- Toast the coconut meat lightly before incorporating it into the meringue for an added depth of flavor.
- Chill the tart shells in the fridge before baking to prevent them from shrinking.
Nutrition per serving
6 ServingsCalories 410kcal
Protein 5g
Carbohydrates 45g
Fiber 1.73g
Sugar 20g
Fat 24g
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