TO PREPARE PASSIONFRUIT COCONUT TART

Preheat oven to 350°F. Line a 10-inch round fluted nonstick tart pan with the tart dough. Ensure there are no cracks when lining the pan; trim off excess dough from the edge. Then dock the bottom dough of the pan with a fork.

Spread the coconut frangipane halfway into the pan, leaving space for the curd. Bake tart crust with frangipane for 15–20 minutes; the frangipane should look golden brown on top and the crust should begin to take on a golden color as well. Pull out the tart and let cool for 10 minutes.

Lower the oven to 325° and fill the tart up to the rim with the passionfruit curd. Bake for 12 minutes, till set; the center should barely jiggle. Let cool to room temperature.

Decorate the tart with Italian meringue using a piping tip (any you prefer). If you have one, use a kitchen blow torch to torch meringue (or you can substitute meringue with whipping cream).

Decorate with lime zest, toasted desiccated coconut and edible flowers.

TO MAKE TART CRUST

Add all the ingredients except the egg into a mixer bowl with paddle attachment. Mix dry ingredients with the butter until a crumbly/ sandy mixture is achieved, around 3 minutes. Then add in the egg and mix on low speed until combined. It should look like cookie dough; make sure to not over-mix.

Take out the dough and roll it between 2 pieces of parchment paper about ⅛ inch (2–3 mm) thick, larger than your tart shell. Chill dough for 30 minutes.

Dough can be made a month ahead and kept in the freezer. Any excess dough can be reused to make sable cookies.

TO MAKE COCONUT FRANGIPANE

In a mixing bowl with paddle attachment, mix the butter and sugar until fluffy, about 7 minutes. Then add in the egg and mix until fully incorporated. Add in the remaining dry ingredients and mix until well combined. Cover and set aside.

Frangipane can be made a month ahead. Wrap the mixture tightly and store in the freezer. When ready to use, leave it in the fridge overnight then take it out and rest at room temperature till softened. Place it in a mixer bowl with paddle attachment to achieve a spreadable consistency.

TO MAKE PASSIONFRUIT CURD

Add everything except the butter in a saucepan (or you can use the hot water bath (au bain-marie) method) and mix on very low heat with a whisk till combined. Cook while whisking constantly on low heat for 5 minutes, then increase heat to medium-low and continue to cook till a thick soup-like consistency is achieved. Be careful not to cook at too high of a heat or the eggs will begin to scramble. Take off the heat and strain into a container. Add in your butter and immersion blend until smooth. Cover and set aside.

Curd can be made 3 days ahead. You can use a store-bought lemon curd instead of passionfruit as a substitute.

TO MAKE ITALIAN MERINGUE

Put sugar and water in a saucepan and use a thermometer to cook the sugar syrup to 245°F. Place egg whites in a mixer bowl with whisk attachment. Whisk on medium speed; when the sugar syrup is about ready (at 245°), increase to high speed and pour in the sugar syrup slowly between the edge of the bowl and the whisk. Whisk on high speed till meringue has cooled down and stiff peaks form, about 5–10 minutes.

To simplify this recipe, you can substitute this meringue with whipping cream.

photography: Elizabeth Hannah Studios