Preparation Time: 1 Hour
Ingredients:
The Biscuit
- 200g Biscuits (Petit Beurre type)
- 70g of Unsalted butter
The Cream
- 3 Limes
- 150g of unsalted butter
- 4 eggs
- 12g caster sugar
- 10cl of unsweetened coconut milk
Dressage
- 100g grated coconut
- 2 limes
- Passion Flavor Pearls
Preparation:
Step 1 Making the biscuit
Melt the butter. Break the biscuits into the bowl of a food processor and grind them into fine crumbs. Then place them in a bowl and add the melted butter. Mix everything together to obtain a sandy texture. Line a springform pan and transfer the mixture. Carefully press down the bottom to obtain a biscuit of about 1 cm. Keep cool.
Step 2 Making the cream
Put the zest of the 3 lemons and the juice in a saucepan. Add the eggs and sugar, then cook over low heat for 3 minutes until thickened. Then pass the mixture through a chinois to remove the zest, then add the butter and coconut milk. Emulsify the cream using a mixer.
Step 3 Assembly
Pour the cream evenly over the tart base. Leave to rest in the refrigerator for about 3 hours.
Step 4 Dressage
Zest 2 limes and mix with the grated coconut. Sprinkle on top and sides of the tart. Add some Passion Fruit Flavor Pearls.