Yuzu tart, lime curd and coconut meringue sticks
- 325g butter
- 175g icing sugar
- 500g cake flour
- pinch salt
- 100g beaten egg (about 2 large eggs)
- 200ml fresh cream
- 200g sugar
- 100ml yuzu juice (available at Asian supermarkets)
- 5 eggs
COCONUT MERINGUE STICKS
- 100g egg whites (about the quantity from 3 eggs)
- 100g castor sugar
- 100g icing sugar, sieved
- 600ml water
- 300g sugar
- 100g buchu (you’ll have to forage to get your hands on buchu)
- 1 egg white
INVERROCHE GIN AND BERRY GEL
- 6 x 2g gelatine leaves
- 100g berry purée
- 50g sugar
- 100g Inverroche Gin
- berries, to serve
- microherbs, to decorate
- toasted desiccated coconut, to garnish
For the sweet pastry, combine the butter, icing sugar, cake flour and salt in a blender and blitz to a fine crumb. Blitz in the beaten egg until a pastry forms. Form into a disk, wrap in cling film and allow to chill, 1 hour. Preheat the oven to 180°C. Line the base and sides of a 35cm x 13cm rectanglular loose-bottomed tart tin with the pastry and blind-bake in the preheated oven, 15 minutes until golden brown, then turn the oven down to 150°C.
For the yuzu tart, mix all of the ingredients together and strain through a sieve. Pour into the blind- baked tart shell and return to the oven at 150˚C, 35 minutes until just set. Allow to cool.
For the meringue sticks, whisk the egg whites until soft peaks. Gradually add the castor sugar, while whisking continuously until stiff peaks form. Fold in the sieved icing sugar. Fit a piping bag with an 8mm plain nozzle and fill with the meringue. Pipe cylinders onto a greased baking tray. Bake at 110˚C, 2 hours, until dry.
For the sorbet, heat the water, 300g sugar and buchu together until the sugar has dissolved. Leave to cool for flavour to infuse. Strain and whisk in the egg white. Churn the mixture in an ice
cream maker according to the manufacturer’s instructions and transfer to a freezerproof container. Freeze until solid, about 4 hours or overnight. If an ice cream maker is not available, place the mixture in a freezerproof bowl and put it in the freezer. Just before frozen (the consistency will be thick, but still liquid), beat with an electric mixer until smooth and fluffy and freeze until solid.
For the gin and berry gel, soak the gelatine leaves in cold water until soft. Heat the berry purée and 50g sugar until the sugar dissolves. Add the softened gelatine and gin. Set in a large container overnight (don’t worry about the shape, you will be blending the jelly to a gel once it has set). Place in a blender and blitz until smooth. Pass through a sieve. Store in a piping bag in the fridge until ready to plate.
To assemble, spread some berry purée on a plate and add 2 squares of the tart. Decorate with berries, microherbs, a scoop of sorbet and the meringue sticks. Garnish with desiccated coconut.