Coconut, Lime and Semolina Tarts

Method

• Step 1
  Preheat oven to 200C.
• Step 2
  For the coconut semolina mixture: In a medium saucepan combine coconut milk and 1/2 cup caster sugar. Stir over medium heat until the sugar dissolves.
• Step 3
  Bring to the boil. Gradually whisk in the semolina. Whisk over medium heat for about 5 minutes or until thickened.
• Step 4
  Remove saucepan from heat and stir in 5g butter. Transfer semolina mixture to a bowl. Whisk in egg until combined. Cover surface with plastic wrap and allow to cool completely.
• Step 5
  For the pastry: In a food processor, combine the flour, 95g butter, icing sugar, almond meal, coconut and lime zest until mixture resembles fine breadcrumbs. Add water until dough comes together (you may not need to add the full 1/2 tablespoon of water).
• Step 6
  Remove dough from food processor. Cover in glad wrap and allow to rest in fridge for 30 minutes.
• Step 7
  Once dough has rested, divide dough into 4 equal portions. On a lightly floured surface roll each portion until 4mm thick.
• Step 8
  Spray four 10cm tart tins with removable base with cooking spray. Line each tart tin with dough and trim excess. Place a lightly greased piece of baking paper in each tart tin on top of the dough and fill with rice. Blind bake for 10 mins.
• Step 9
  Remove paper and rice and bake for a further 5 mins. Remove tart cases from oven.
• Step 10
  Reduce oven temperature to 160C (fan forced). Remove semolina mixture from fridge and spoon this equally into four tart tins. Bake in oven for 35 minutes.
• Step 11
  For the lime syrup: Segment 2 limes. While the tarts are cooking prepare the syrup by combining 1/2 cup sugar, water and zest of one lime in a medium saucepan.
• Step 12
  Place over a medium heat and stir until sugar dissolves. Bring syrup to the boil. Reduce heat to low. Add lime segments and let simmer for 5 minutes or until mixture has reduced and is syrupy.
• Step 13
  Once the tarts are cooked, carefully spoon about 1.5 tablespoons of syrup over each tart, reserving the lime segments. Allow tarts to cool.
• Step 14
  Serve each tart once cold, with lime segments on top, any remaining lime syrup and some cream if desired.