Ingredients

Method

For the base:
• 4 free-range egg whites
• 90 g caster sugar
• 300 g desiccated coconut
For the filling:
• 200 g caster sugar
• 1⁄2 cup water
• 1 cup cream
• 1 t vanilla paste
• 1 t salt
• 1 lime, juiced
For the nut brittle:
• 300 g caster sugar
• 2⁄3 cup water
• 1⁄4 t white vinegar
• 2 T cocoa powder
• 250 g peanuts and raisins

Method

Ingredients

Preheat the oven to 180 ̊C.

To make the base, grease a 23 cm round tart tin. Beat the egg whites and caster sugar until foamy, then fold in the coconut.

Press the mixture into the tin and bake for 10 minutes or until slightly golden. Allow to cool, then chill.

To make the filling, place the sugar and water in a saucepan and simmer over a medium heat until the sugar dissolves. Simmer until syrupy and caramelised.

Remove from the heat, stir in the cream, vanilla paste and salt. Return to the heat for 5 minutes, stirring, until incorporated. Remove from heat and stir in the lime juice. Pour the butterscotch over the coconut base and chill.

To make the nut brittle, place the sugar, water and vinegar in a large saucepan and bring to the boil over a medium heat, stirring to dissolve the sugar.

Boil without stirring for 15 minutes, or until the caramel turns amber. Quickly add the cocoa and whisk.

Scatter the peanuts and raisins onto a silicone baking mat and pour over the caramel. Allow to cool and set.

Break into pieces and use to decorate the tart.