- 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.