This is more like it, isn’t it? A bit more of a seasonal item than gingerbread.
And a classic flavour combination – coconut & lime. The addition of the tiny bit of dark chocolate is absolutely essential. It really finishes these tarts, taking the edge off the sweetness.
I confess that these were supposed to make an appearance last week, but when I sat down to edit the photos I had taken I didn’t like any of them. So they had to wait until I had the time to redo them. I am still not entirely happy, but . . . these are definitely better than the previous ones. They were much too dark for such a zesty recipe.
These little tarts are easy to make too – you don’t need thousand of teeny tiny tart tins, just one mini muffin pan.
Now for a little warning, well, more like advice really. I have made these tarts with lime marmalade and with lime curd. In terms of flavour (and licking the spoon potential) the lime curd wins out, I love the buttery slightly caramel flavour of it, which also tempers the zesty punch of the lime. But. And this is a big but, that same buttery-ness causes a few problems with the pastry. It adds just too much fat, which causes the bottom of the tart to come away from the top, resulting in the curd leaking out the sides and therefore welding the bottom of the tart to the pan in a sticky mess. Some will come out whole, but generally you will have a two-part tart. And given the size of them, that’s not such a great thing to happen. Therefore I urge you, no matter how tempted you may be, to stick with lime marmalade – no additional fat, no two-part tarts.
Mini Coconut & Lime Tarts
For the pastry:
- 100g rice flour
- 50g gram flour, aka garbanzo bean / chickpea flour
- 2 tbsp fine cornmeal
- 1/2 tsp xanthan gum
- 75g butter, cold and cubed, plus extra for greasing
- 2 tbsp caster sugar
- zest of 1 lime
- 1 egg yolk
- cold water
For the filling:
- 50g butter
- 50g caster sugar
- 1 egg
- 50g desiccated coconut
- 4-5 tbsp lime marmalade (I used Tiptree)
- 20g dark chocolate, for drizzling on top
- Pre-heat the oven to 180 celsius / 160 fan / 350 fahrenheit. Grease the cavities of a 24-hole mini muffin pan with a little butter.
- Using either a stand mixer or your hands, place the flours, cornmeal and xanthan gum in a bowl. Add the butter and mix (or rub between your finger tips) until it resembles bread crumbs.
- Add the sugar and the lime zest and mix.
- Add the egg yolk followed by the cold water, gradually adding it until the mixture starts to form a dough. Using your hands, bring the dough together in the bowl, adding more liquid a little at a time if needed until it forms a ball.
- Roll the dough out between two pieces of cling-film until it is approximately 3mm thick. Using a round fluted cutter, cut out the shells for the tarts and carefully place in the pan (I found it easiest to place the disc of pastry over the cavity and then gently press it down with the end of a small wooden pestle). Gather the pieces of dough together and re-roll as required.
- Place a small blob (no more than 1/4 tsp) of the lime marmalade in the bottom of each tart.
- To make the coconut filling – cream together the butter and sugar. Beat in the egg followed by the coconut. Divide the mixture between each tart (using approximately 1 tsp per tart).
- Bake for 15 – 20 minutes until golden brown.
- Leave to cool in the pan for 5 minutes before carefully transferring to a wire rack to cool completely.
- Once the tarts have cooled, melt the dark chocolate and drizzle over the tops of the tarts. Allow the chocolate to set before serving.
© The Pink Rose Bakery 2015