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Blood Orange, Gin and Coconut Tart

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!

Servings 8 people
Author Monica C

Ingredients

Crust

  • 200 g Digestive Biscuit Lotus Biscoff used here
  • 50 g Desiccated Coconut
  • 125 g Unsalted Butter melted

Curd

  • 125 mL Coco Lopez Cream of Coconut
  • 150 mL Blood Orange Juice Freshly squeezed
  • 50 mL Grapefruit Juice
  • 2 Whole Eggs
  • 3 Egg yolks save egg whites for meringue
  • 2 tsp Blood Orange Zest Zest 1 blood orange
  • 3 tsp Cornstarch
  • 5 tbsp Unsalted butter chopped into 1/4 cubes
  • 3 tbsp London Dry Gin Caorunn used here

Meringue

  • 3 Egg Whites
  • 1 tsp Cream of tartar
  • 3/4 cup Powdered Sugar

Instructions

Crust

  1. Preheat oven to 350 degrees F.

  2. 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.

  3. 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. 

  4. 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

Curd

  1. 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.

  2. Continuously whisk until it thickens (at least 5 minutes)

  3. 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.

  4. 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.

Meringue

  1. Make sure your stand up mixer bowl is completely dry and clean

  2. Add egg whites and cream of tartar and whisk at medium speed until it begins to foam and hold soft peaks

  3. 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

  4. Whisk until it is stiff enough that the meringue doesn't drip from your spoon

  5. 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!

Recipe Notes

There's a few things I wanted to mention with this tart. 

  • The following recipe makes 2 9-inch tarts
  • The tart crumbles a fair bit here because I wanted to avoid using too much butter. The measurements written out here is exactly what I used to put it together. If you want something that will hold better, increase the butter to another 50-100g. 
  • Only start the meringue when you are about ready to serve the tart. So what's great about this recipe is that it can be done in advance!
  • Now I went fairly basic with the meringue on top, and I loved it, but it is easy to infuse any flavour you want. Add a splash of Grand Marnier, or orange zest. You could also add some tonic syrup to tie in the gin flavours of the tart!
  • IF you hate coconut (oh god, I don't know if we can be friends), that's okay! Simply substitute the cream of coconut with granulated sugar!