A boozy dessert that features a biscuit and coconut crust, blood orange and coconut centre perfectly highlighted with Caorunn Gin with a Toasted Meringue Top!
Preheat oven to 350 degrees F.
Pulse biscuits and desiccated coconut in a food process until it is ground up like sand. Add to a small bowl and stir in the melted butter until evenly distributed.
Line your tin molds (9 inch rounds with removable bottoms x 2) with the crumbs. Starting from the sides and pressing your way to the bottom. Keep in freezer for 10 minutes.
Place molds on a baking tray and let this cook for 12-15 minutes, until golden brown and gives off a slightly toasted smell. Take it out of the oven and allow this to cool before filling in the tart
While it's baking, start to work on the curd. Create a double boiler affect (small saucepan with a little bit of water, with a heatproof bowl over top). Add the Eggs and egg yolk with starch and whisk vigorously for approximately 1 minute before slowly pouring the blood orange juice, grapefruit juice, cream of coconut and zest.
Continuously whisk until it thickens (at least 5 minutes)
Once thickened, remove from heat and stir in butter and gin until melted. Cover with plastic wrap and leave in the fridge while the crust cools.
When the crust is finally cool, fill in your pie with the curd. Leave it in the fridge for a minimum of 2 hours or overnight before serving.
Make sure your stand up mixer bowl is completely dry and clean
Add egg whites and cream of tartar and whisk at medium speed until it begins to foam and hold soft peaks
Turn the speed up to high and add sugar one spoonful at a time. Make sure that you allow time for the sugar to fully incorporate before adding the next spoon. You will notice that the meringue becomes glossy and much more firm
Whisk until it is stiff enough that the meringue doesn't drip from your spoon
Add the meringue into a piping bag or simply add a dollop on top of your tart before using a kitchen torch to toast. You could also add it to the broiler, but be very mindful and careful under this setting!
There's a few things I wanted to mention with this tart.