Lime Tartlets With Coconut Cream

10 frozen tartlet shells or use the crust recipe from Brown Butter Raspberry Tart

Lime Curd:
Zest and juice of 3 limes
2/3 cup sugar
4 ounces butter, cut into cubes
2 eggs, beaten

Coconut Cream:
1/2 cup sweetened shredded coconut
1 cup whipping cream
2 tablespoons sugar
1 teaspoon coconut extract
1 tablespoon rum (optional)

Optional Garnish: 3 tablespoons finely minced candied ginger (optional)

Bake the tart shells according to package instructions. Let cool completely. Or, follow the crust recipe from Brown Butter Raspberry Tart.

For the lime curd:
Combine the lime juice, zest, sugar, butter and eggs in a saucepan. Put the pan over medium heat and stir constantly.

Once the sugar dissolves, watch the curd carefully and keep stirring or the eggs will scramble. As soon as the curd comes to a slight simmer, with bubbles just barely breaking the surface, it will start to thicken. This takes about 5-10 minutes. Remove from heat and strain into a bowl. Immediately cover the top with plastic wrap, pressing the wrap down onto the surface. Cool.

For the coconut cream:
Toast the coconut in a dry pan on the stovetop until it is golden brown, shaking the pan or stirring often. Let cool completely.

Whip the cream with the sugar, extract and optional rum. Fold the toasted coconut into the cream.

To assemble:
Fill the tartlet shells with lime curd. Top with a dollop of whipped cream and sprinkle candied ginger over the top if desired.

Serves: 10

Source: SF Chronicle, sfgate.com

Prepared by: Lena for the June 2011 meeting.