Intro:
Method:
Coconut Shortcrust:
Passionfruit Coconut Filling:
6. Next onto the filling, as tartlet fillings go this one is super simple. In a food processor add 9 whole eggs, 350g of white sugar, 100ml coconut milk, 150ml double cream, 200ml of passionfruit juice and the zest of two limes. Pulse the mix until smooth then pass through a fine sieve into a jug. (You can add the lime zest back into the filling if you like)..
Lime Curd:
8. Moving onto the lime curd, like the passionfruit filling, super simple to make and super delicious. Start by adding 6 egg yolks and 100g of white sugar into a mixing bowl. Whisk well until the sugar dissolves then add the zest of 2 limes and the juice of 6 limes. Mix well then place the bowl on top of a saucepan 1/4 full of water acting as a ban marie. Place onto a medium heat and cook out the curd whilst frequently stirring. After 10-15 minutes the curd should have become slightly thicker and the best way of checking that it is ready is by dipping a spoon into the curd then run a finger down the middle and if the curd sticks we are good to go.
9. To finish the curd and to balance out the tartness add 100g of diced chilled butter and mix well until emulsified and smooth. Pass through a fine sieve into a fresh container then allow the curd to cool to room temperature. When cool tightly cover with clingfilm and store in the refrigerator to chill and thicken the curd.
Pecan Praline:
10. All that’s left to do for this desert is to make up the praline and some optional candied hazelnuts. This can be done the night before or during the time the tart is baking to make things smoother. To make the pecan praline start by toasting 75g of pecans in a dry pan until nice and toasted. Set to one side then again in a dry pan add 75g of white sugar and place onto a medium to high heat. Allow the sugar to evenly coat the pan and cook until a golden caramel is formed. To know how far to take the caramel we are looking for a temperature between 160°c – 182°c.
11. Now to the caramel now add all of the toasted pecans and mix well to evenly coat. When ready pour out the caramelised pecans onto a silicone mat or baking paper and evenly spread out the pecans. Allow to solidify and cool then when ready add to a food processor and briefly pulse until a crumble texture is made and we now have our pecan praline. You can keep the pecans as chunky as you prefer or just bash them with a mortar and pestle if you like, either way they will work just fine.
12. To make the candied hazelnut toast a handful of hazelnuts in a dry pan. Make up another dry caramel with approximately 100g of white sugar then when the caramel forms, turn the heat down to low to keep warm. Place one of the toasted hazelnuts onto a bamboo skewer then dip the hazelnut into the Caramel. When coated hang the skewer onto a high surface then allow the caramel to drip and then harden. Cut the caramel to whatever length you prefer then they are ready. When making these the temperature of the caramel is important as if too hot or too cold the caramel will not be able to drip solid.
13. Finally all that’s left is to portion and glaze the tart and we are ready to serve. Cut the tart into however many portions you prefer then place onto a heatproof tray. Dust the tarts with icing sugar then use a blow torch to glaze the top of each tart. Take care when glazing as the icing sugar can burn pretty quickly and if you do not have a blowtorch then briefly under a grill will also work.
