Lemon & Lime Curd Tarts (Master Chef)

Directions

Preheat oven to 150’C. Grease four 7cm non-stick loose base fluted tart tins.

Combine coconut, sugar and egg white in a bowl and mix to combine.

Press mixture into prepared tins and bake for 20 minutes or until golden.

Remove and cool for 10 minutes.

Place butter and juice into a medium sauce pan over a low heat and gently mix until butter has melted.

Whisk together sugar, egg and egg yolks in a jug and gradually whisk into butter mixture.

Stir continuously over a low heat for 4 to 5 minutes or until mixture begins to thicken.

Divide mixture among cooked tart cases and refrigerate to cool.

For coulis, purée raspberries and sugar in the chopper attachment of a stick blender until smooth.

Brush raspberries with egg white and sprinkle with caster sugar.

Dress tarts with sugared raspberries and serve with raspberry coulis.