Tropical curd skillet tart with meringue kisses: Le Creuset

Ingredients

Curd
6 egg yolks
100g caster sugar
400ml tropical fruit juice
45g butter
1 lime, zest & juice
35g corn flour

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

Meringue
2 egg whites
100g caster sugar

To serve
Zest of 1 lime
20g coconut flakes, toasted

Method

1. Combine all curd ingredients in a saucepan. Whisk gently over a low heat until thick, about 8 minutes. Make sure the mixture never boils or sticks to the base of the pan.
2. Once the curd is thick, pour into a jug, cover tightly with cling film and place in the fridge to completely cool.
3. Preheat the oven to 200 deg C.
4. Place the flour, butter, icing sugar and desiccated coconut in a food processor. Pulse to create a fine breadcrumb texture.
5. 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.
6. When chilled, roll out the pastry on a floured surface and then line the skillet, allowing the pastry to slightly overhang the side.
7. Pierce the pastry several times with a fork, line with parchment paper and fill the pastry case with baking beans or rice.
8. Bake for 10 minutes. Remove baking beans or rice and bake for a further 8 minutes. Remove from oven and cool slightly.
9. When the curd has completely cooled, pour into pastry and set aside whilst you make the meringue.
10. In a very clean bowl, whisk the egg whites until firm and fluffy. Using a tablespoon, slowly add spoonfuls of sugar whilst continuously whisking. Once all the sugar is incorporated, continue to whisk until firm glossy peaks form.
11. 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.
12. Remove from the oven and finish with lime zest.