KAFFIR KEY LIME TARTS

These lust-worthy tropical fruit tarts are perfect for summer entertaining.

INGREDIENTS

• 1 1/2 cups (225g) plain flour
• 1/3 cup (50g) icing sugar
• 125g cold unsalted butter, chopped
• Finely grated zest and juice of 4 limes, plus 2 tsp extra zest
• 2 kaffir lime leaves, finely shredded
• 4 egg yolks, plus 2 extra eggwhites
• 395g can condensed milk
• 150ml pure (thin) cream
• 1/2 cup (110g) caster sugar
• Sliced mango and coconut cream (optional), to serve

• METHOD

  • 1
    Grease 6 x 10cm loose-bottomed tart pans. Pulse flour and icing sugar in a food processor to remove any lumps. Add butter, extra lime zest and half the kaffir lime, and whiz to fine crumbs.
  • 2
    Add 1 egg yolk and 2 tablespoons chilled water, then process until mixture comes together in a smooth ball. Enclose in plastic wrap and chill for 30 minutes. Roll out on a lightly floured surface and use to line prepared pans. Chill for 15 minutes.
  • 3
    Preheat oven to 180C. Line tart cases with baking paper and fill with baking weights or rice, then bake for 10 minutes or until pale golden.
  • 4
    Meanwhile, whisk condensed milk, cream, remaining lime zest, lime juice and remaining yolks in a bowl. Pour into tart cases. Bake for 15 minutes or until just set.
  • 5
    Whisk eggwhites in a clean bowl to soft peaks. Gradually add caster sugar, whisking to stiff peaks. Pile onto the tarts and brown with a blowtorch. Serve with mango and remaining kaffir lime leaves, with coconut cream, if using