Key lime tarts

Method

• step 1

  Heat the oven to 190C/fan 170C/gas 5. To make the pastry, put the flour, coconut, icing sugar and a pinch of salt into a food processor, and pulse until combined. Add the butter and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk, 1 tbsp of ice-cold water and the coconut flavouring, then pulse until clumps start to form. Tip the mixture out onto a worksurface and use your hands to bring it together into a dough. Form a thick sausage shape, cover, then chill for 2 hours until firm.

• step 2

  Remove the pastry from the fridge and cut into 8 equal rounds. On a lightly floured worksurface, roll out each piece until 2-3mm thick. Use to line 8 loose-bottomed 10cm tart tins, or use straight-sided chefs’ tart rings for a more refined look. Trim off the excesses, then chill again until firm.

• step 3

  Line each tart shell with a crumpled piece of baking paper and fill with rice or baking beans. Bake in the oven for 15-20 minutes or until starting to brown at the edges. Remove the baking beans and baking paper, and bake for another 5 minutes or until the inside of the shells are starting to brown. Remove and leave to cool.

• step 4

  Turn down the oven to 180C/fan 160C/gas 4. For the filling, whisk the egg yolks and lime zest with an electric mixer on high speed for 2 minutes, then add the lime juice and whisk for 30 seconds. Then, with the mixer still running on a medium speed, slowly pour in the condensed milk, mixing until slightly thickened. Pour the mixture into the tart shells and bake for 10-15 minutes or until set around the outside and just a little wobbly in the middle. Allow to cool to room temperature before chilling for a few hours before serving.

• step 5

  For the topping, very lightly whip the double cream and dollop a little on top of each tart, finishing with a little lime zest sprinkled over.