GF WF Coconut And Lime Tart

INGREDIENTS


Dough:

250g cold butter, diced
pinch of salt
370g GF plain flour
110g icing/confectioners sugar
3 egg yolks
3- 4 tablespoons iced water

Lime mixture:

4 eggs
4 limes, juice and zest
400g caster/superfine sugar
750 mls cream
450g desiccated coconut
500g of strawberries, cut into quarters
extra icing sugar for dusting



METHOD


Preheat the oven to 200°C.
Combine the butter, salt and flour in a food processor until fine crumbs are formed. Add the icing sugar, egg yolks and water, and pulse until mixture comes together to form a dough.
Knead gently, wrap in cling film and refrigerate for 30 minutes.

Roll out dough to line 2 greased 26 cm tart or flan tins with a removable base. Press gently into the tins and chill for 20 minutes.

Prick base and bake blind for 20 minutes or until just golden.
Set aside to cool.

Reduce oven temperature to 160°C.

In a medium bowl beat the eggs, lime zest and sugar until combined.
Pour in the cream and lime juice and gently fold in the coconut.
Pour into cooled pastry shells and bake for 50 minutes or until golden.
Allow to cool for 1 hour before slicing.
Dust tart with icing sugar and serve with freshly whipped cream and strawberries.