Lemon Ginger Coconut Tart

What you'll need for the shortcrust pastry:

• 240 g all-purpose flour
• 125 g cold unsalted butter, chopped
• 4-6 tbsp ice water

What you'll need for the coconut cream filling:

• 1 cup (250 ml) coconut cream
• 150 g caster sugar
• 1 packet gelatin powder
• 150 ml whipping cream
• 1 tsp vanilla extract
• 1 cup Lemon Ginger and Amaretto Marmalade

What you'll need for the Italian meringue:

• 165 g caster sugar
• 3 egg whites
• 1/4 tsp cream of tartar

How to make the shortcrust pastry: 

1. In a large bowl, combine the flour and cold, chopped butter. Rub the mixture together with your fingertips until it resembles fine crumbs. Gradually add the ice water, 2 tablespoons at a time, and mix until the dough begins to come together.
2. Knead the dough lightly to form a ball. Wrap the dough in plastic wrap and refrigerate for 2 hours to chill.
3. After chilling, roll out the pastry on a lightly floured surface until it is large enough to line the base and sides of a 9-inch loose-based fluted tart pan. Trim any excess pastry.
4. Line the pastry with baking paper and fill with pastry weights. Place the tart pan on a baking tray and bake at 350ºF (175ºC) for 20 minutes or until the edges are golden.
5. Remove the weights and paper, and continue baking for another 20 minutes, or until the pastry is golden and dry. Set aside to cool completely.
6. Spread the Lemon Ginger and Amaretto Marmalade on the bottom of the tart. 

How to make the coconut cream filling: 

1. In a saucepan over medium heat, combine the coconut cream and caster sugar. Stir until the sugar has fully dissolved.
2. Soak the gelatin powder in cold water for 5 minutes to soften it, then squeeze out the excess water.
3. Heat the coconut cream mixture until it is just below boiling point. Remove from heat, and stir in the softened gelatin until fully dissolved.
4. Stir in the whipping cream and vanilla extract until combined. Pour the mixture over the cooled tart shell and refrigerate for 3 hours, or until the filling is set.

How to make the Italian meringue:

1. In a saucepan, combine the caster sugar with 150 ml of water. Stir over medium heat until the sugar is dissolved.
2. In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until frothy.
3. Heat the sugar syrup to 90°C (194°F) and then begin whisking the egg whites at medium speed.
4. Continue heating the sugar syrup until it reaches 121°C (250°F). Gradually pour the hot sugar syrup into the egg whites in a thin, steady stream while continuing to whisk.
5. Whisk the meringue for about 10 minutes, until it is stiff, glossy, and has cooled to room temperature.

Finishing the tart:

1. Spread the Italian meringue over the set coconut cream filling using a palette knife.
2. Lightly caramelize the top of the meringue with a kitchen blowtorch for a golden finish. Serve the tart immediately.