Papaya tart with coconut flakes and meringue

Name: Papaya tart with coconut flakes and meringue
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 1 fresh egg (size M); 100 g Sugar; 150 g Butter; 200 g Flour; 2 small papayas; 150 g lemon curd; 25 g Coconut flake; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Cling film; baking paper; 7-10 Tbsp Dried peas; 7-10 Tbsp Disposable piping bag

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

1 fresh egg (size M)
100 g Sugar
150 g Butter
200 g Flour
2 small papayas
150 g lemon curd
25 g Coconut flake
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Cling film
baking paper
7-10 Tbsp Dried peas
7-10 Tbsp Disposable piping bag

Directions

1
Separate the egg, cover and chill the egg white. Knead 50 g sugar, butter in flakes, flour and egg yolk first with the dough hooks of the hand mixer then with your hands to a shortcrust pastry. Wrap the dough in foil and chill for about 30 minutes.
2
Roll out the short pastry on a floured work surface until round (approx. 30 cm Ø). Using the dough roller, place the dough in a greased tart mould (26 cm Ø; lift-off base), dust with flour.
3
Line with baking paper. Add the dried peas. Bake the shortcrust pastry in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes until blind. Then remove peas and paper and bake the tart for another 10 minutes, take it out of the oven and let it cool down on a cake rack.
4
Peel and halve the papayas and remove the seeds. Cut papaya halves into slices. Spread the tart with lemon curd and spread papaya slices on top. Beat the egg whites with the whisk of the hand mixer until stiff, adding 50 g sugar.
5
Pour the beaten egg whites into a piping bag with a large star-shaped spout and squirt onto the edge of the tart, sprinkle with coconut flakes. Brown the tarte in a preheated oven at 200 °C (best if grill) for about 5 minutes.