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Thursday, 11 October 2012

Little Lime and Coconut Tarts


Bella Pacific Lime Tart


The recipe for these little tarts was given to me by Tracey Barton and Alison Dobson-Bonney, from The Brown Bag Lunch Company. This they ran from Bella Pacific, a unique little gift shop that doubled as a café along Jervois Road in Herne Bay.
 
The store was a riot of colours from floor to ceiling. A string of delicately cut paper Mexican fiesta flags fluttered high above the counter. On the walls hand painted ukuleles hung alongside little Mexican Milagros (or miracles) traditionally used by people to petition saints
 
The appliquéd bedspread and cushions, made in Hawaii, looked very inviting on the queen-sized bed which took pride of place in the middle of the shop.
 
The shelves were laden with quirky cat stops by Lyn Dunfit, Poppie and Oscar handbags, little stacking dolls, painted bird brooches, natural cosmetics and handcrafted jewelry.
 
 
Alas, Bella Pacific closed down some time ago, but I still treasure the recipe which follows.Great for morning tea with a cup of coffee or as a dessert treat.
 

 
Bella Pacific Lime Tart
 
Ingredients

Base
 
200g unsalted butter, softened
250g (2cups) plain all purpose flour
30g (1/4cup) icing sugar
1 egg lightly beaten
 
Filling
6 eggs
375g (11/2cups) caster sugar
60g (1/2cup) plain flour
125ml (1/2cup) lime juice
Finely grated zest from 4 limes
1/2cup of toasted coconut threads for sprinkling on top
 
Method
Grease and line the base and sides of a 25cm tart dish with baking paper and set on a baking tray.
To make the base, mix the butter, flour, icing sugar and egg together in a food processor until a dough forms. Press the dough into the tart tin.
 
Refrigerate the dough in the tin for 30 minutes. Preheat the oven to 180 then bake the base for 20 to 25 minutes, until pale golden.
 
While the base is cooking, make the filling. Whisk the eggs in a bowl, then add the sugar, flour, lime juice and zest and whisk until combined.
 
Pour the filling onto the cooked base and bake for another 20 minutes, or until the filling is set and lightly golden on top. Remove from the oven and allow to cool in the tin. Remove tart from tart tin.
Decorate with toasted coconut threads. Cut into 12 pieces.
Or can be made in small tart tins.

 

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