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Monday, March 6, 2017

Coconut Lime Tiny Tarts + Rum Meringue

 

We just got back from a beach trip, but my heart is still there. Sigh. I looked at some island properties on Zillow, but I haven't sold enough cakes to buy a beach house...yet. ;) What to do with a broken ocean-loving heart? Well, I baked up a tropical treat. I put the lime (curd) in the coconut (crust), and, for good measure, I topped it all with a toasted rum meringue. 

 

To make these you need to make your components, assemble, and eat. Here's all that you need to know...

1. Make, bake, and cool the crust. I used this recipe by Crazy for Crust. Three changes: I added an egg white, I reduced the butter by two tablespoons, and I added a 1/4 cup of toasted coconut flakes. This made it less crumbly, a bit more chewy, and gave it a coconut flavor. That's what we like, but any graham cracker crust will work. 

2. Cook and cool the lime curd. I used this recipe by Andrew Zimmern. 

3. Make the rum meringue. Heat 110g sugar with 1/4 cup water over a medium-high heat until it is 240•F/116•C. While the sugar heats, whip two egg whites with a pinch of cream of tartar to soft peaks. Once the eggs are soft peaks and the sugar has reached the correct temperature, turn your mixer on a medium-low speed. Slowly stream the sugar syrup in to the egg whites. Once the syrup is incorporated, turn the mixer to high until the meringue is shiny, white, and stiff. Add in 2 tablespoons of rum. Whip until almost room temperature. 

4. Assemble. Fill the tart shells with curd. Top with meringue. 

5. Torch. Using a torch, brown the meringue. If you don't have a torch, you could broil to get some toasty flavor, or you can skip this step entirely. 

6. Eat. 

***This makes four 4" tarts. You could make one larger tart if you prefer. 

 

I won't lie, if I had to pick between a beach trip or these tarts, I'd pack my bags. But, if you are land locked and wishing for the sun and sand, put on some Jack Johnson, whip up these tarts, and you'll be okay. 

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