Desserts & Baking

Gluten-free lemon-and-coconut-crusted tarts

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15 minutes
30 minutes
Wine/Spirit Pairing
Woolworths Ken Forrester Noble late Harvest 2014

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  • For the coconut macaroon crust:
  • 240 g desiccated coconut
  • 2 free-range egg whites
  • 50 g caster sugar
  • For the filling:
  • 1 cup cream
  • 2 free-range eggs
  • 3 free-range egg yolks
  • 55 g caster sugar
  • 1⁄2 cup lemon juice
  • For the meringues:
  • 3 free-range egg whites
  • 165 g caster sugar

1 To make the coconut macaroon crust, preheat the oven to 180°C. Place the coconut, egg whites and sugar in a large mixing bowl and mix by hand until the mixture becomes pliable.

2 Press the mixture into a 15 cm springform cake tin, filling the corners and coming 3–4 cm up the sides.

3 Bake for 5–7 minutes, or until the coconut is slightly toasted and set. Remove from the oven and allow to cool. Reduce the oven’s temperature to 160°C.

4 To make the filling, place all the ingredients in a large mixing bowl and mix using an electric hand-mixer. Slowly pour the filling into the cooled tart shell and bake for 15–20 minutes, or until

the centre is slightly wobbly.

5 To make the meringue, place the egg whites in a clean mixing bowl and beat at a high speed using an electric hand-mixer until soft peaks form. Gradually add the sugar while mixing at a high speed. Once all the sugar has been added and the meringue is thick and glossy, spoon into a piping bag and pipe onto the cooked tart in your preferred design.

6 Increase the oven’s temperature to 200°C. Bake the meringue- topped tart for 5–7 minutes, or until the meringue has browned slightly.

Cook’s note: If you have a blowtorch you could use it to cook the meringue instead of placing the tart back in the oven.

Browse more meringue recipes here.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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