Creamy Coconut Meringue Tart

Directions

1. 1

   In a bowl, rub together the flour, sugar and cold margarine with your fingertips until you get a crumbly, sand-like texture.

2. 2

   Add the beaten egg gradually and knead until the dough is smooth and uniform. Do not overwork it.

3. 3

   Shape into a ball, wrap in plastic wrap and refrigerate for 15 minutes.

4. 4

   Roll out the dough on a floured surface and press it into a 20 cm loose-bottomed tart tin, covering the base and sides evenly. Prick the base with a fork.

5. 5

   Blind-bake in a preheated oven at 180 °C (350 °F) for 15–20 minutes until lightly golden. Allow to cool completely.

6. 6

   In a saucepan, whisk together the condensed milk, whole milk, coconut milk, egg yolks and cornstarch until smooth.

7. 7

   Cook over medium heat, stirring constantly, until the cream thickens enough to coat the back of a spoon. Remove from heat and let cool slightly.

8. 8

   Pour the coconut cream over the cooled tart shell and refrigerate for 1 hour.

9. 9

   Make the syrup: dissolve the sugar in water over heat, then boil without stirring for about 20 minutes until it reaches the thread stage (110 °C / 230 °F).

10. 10

    Beat the egg whites to stiff peaks, then pour in the hot syrup in a thin, steady stream while whisking continuously to build an Italian meringue.

11. 11

    Add the lemon juice and keep whisking until the meringue is completely cool, glossy and firm.

12. 12

    Spread or pipe the meringue over the tart, then finish with a generous sprinkle of freshly grated coconut.

13. 13

    Refrigerate for at least 2 hours before serving well chilled.