Tropical Curd Skillet Tart

For the Tropical Curd

• 6 egg yolks 
  
• 100g caster sugar  
  
• 400ml pre-made passionfruit, mango and orange juice  
  
• 45g butter  
  
• 1 lime, zest and juice  
  
• 35g corn flour  
  

For the Pastry

• 200g plain flour  
  
• 45g desiccated coconut  
  
• 100g butter  
  
• 1 tablespoon icing sugar  
  
• 2 - 3 tablespoon water  
  

For the Meringue

• 2 egg whites  
  
• 100g caster sugar  
  

To serve

• Zest of 1 lime 
  
• 20g coconut flakes, toasted 
  

Method

• First make the curd. Combine all the curd ingredients in a saucepan. Whisk gently over a low heat until thick. This can take 8 - 10 minutes over a gentle heat – make sure the mixture never boils or sticks to the base of the pan. 
  
• Once the curd is thick, pour into a jug, cover tightly with cling film and place in the fridge to completely cool. 
  
• Next, make the pastry. Preheat the oven to 200°C/ Fan 180°C / Gas Mark 6. 
  
• Place the flour, butter, icing sugar and desiccated coconut in a food processor. Pulse to create a fine breadcrumb texture. 
  
• Bring the mixture together with 2 - 3 tablespoons of water to form a stiff dough. Wrap in cling film and chill in the fridge for 30 minutes. 
  
• When chilled, roll out the pastry on a floured surface and then line the skillet, allowing the pastry to slightly overhang the side - this will ensure the pastry doesn’t drastically shrink when baked. 
  
• Pierce the pastry several times with a fork, line with parchment paper and fill the pastry case with baking beans or rice. 
  
• Bake for 10 minutes. Remove baking beans or rice and bake for a further 8 minutes. Remove from oven and cool slightly. 
  
• When the curd has completely cooled, pour into the pastry case and set aside whilst you make the meringue. 
  
• In a very clean bowl, whisk the egg whites until firm and fluffy. Using a tablespoon, slowly add spoonful’s of sugar whilst continuously whisking. Once all the sugar is incorporated, continue to whisk until firm glossy peaks form. 
  
• Spoon the meringue into a piping bag and pipe meringue kisses on top of the curd and sprinkle with coconut. Bake for a further 15 minutes. 
  
• Remove from the oven and finish with lime zest. 
  

Cook's Notes

• Ideally, make the curd the night before as this allows it to cool and set slightly. This will make your tart more sturdy and easier to slice and serve. 
  
• Place your leftover egg whites in a sandwich bag, seal tightly and place in the freezer. When required for a recipe, simply defrost overnight in the fridge before using as per the recipe.