With fruit flavours such as lemons and raspberries dominating the dish, this delectable dessert we’re perfecting ready for your return must surely be healthy.
Short Crust Pastry
- 250 grams icing sugar
- 500 grams butter
- 750 grams plain flour
- 3 eggs
- 2 vanilla pods or 1 tspn vanilla essence
To make the sweet pastry, cream the butter and sugar in the food processor until light and fluffy
Add the eggs while blending one at a time, making sure each egg is well incorporated before adding the next
Turn off the food processor and add the flour, and then continue blending until it forms a soft dough (do not over mix or the pastry will shrink when baked)
Roll into a ball and cover with plastic film, then allow to cool completely before rolling, about 30 minutes
Grease a high sided 12” tart tin and dust with flour
Roll out the pastry to approx. 3-5mm thick and carefully place in the prepared tin, making sure there are no tears in the pastry
Blind bake @ 160°c for 20 minutes, and then remove the baking beans/rice and bake for a further 5 minutes or until completely dry
Brush with egg white while still hot to seal the surface
- 250 grams butter, cubed
- 250 grams caster sugar
- 10 lemons, juiced
- 2 egg yolks
To make the lemon curd, beat the egg yolks together with the sugar and lemon juice in a heatproof & non-reactive bowl.
Whisk while heating the bowl over hot water bath until warm.
Slowly add the butter, a little at a time and whisk to combine, making sure each piece has melted completely before adding the next.
Once all of the butter is incorporated, take off the heat and pour into the pre-baked shortcrust.
Allow to cool to room temperature, then cover and chill overnight or at least 4 hours.
- 4 egg whites
- 1 and a half cups caster sugar
- 4 tspn vanilla essence (20 grams)
- 100g Dessicated Coconut for sprinkling
Whisk the egg whites together with the vanilla essence on high speed, once beginning to froth, add 1/3 of the caster sugar, and whisk to combine.
Repeat with the another 1/3 of the sugar, and then again for the remainder of the sugar.
Spread or pipe the meringue onto the cooled tart and toast with a blow torch or under a grill.
Sprinkle with dessicated coconut on assembly
- 1 litre water
- 500 grams sugar
- 250 grams glucose liquid
- 250 ml Malibu liqueur
- 500 ml pineapple juice
- Put the sugar, glucose and water in a pot and boil until the sugar has dissolved, then allow to cool to room temperature
- Strain the syrup and chill until very cold
- Mix together the liqueur, pineapple juice and the syrup base
- Pour into your ice cream churner and process as per the manufacturer’s instructions.