Tropical Curd Skillet Tart

Tropical Curd Skillet Tart with Meringue Kisses & Toasted Coconut | Serves 8


Tropical Curd

  • 6 egg yolks
  • 100g caster sugar
  • 400ml pre-made passionfruit, mango and orange juice
  • 45g butter
  • 1 lime, zest and juice
  • 35g corn flour


  • 200g plain flour
  • 45g desiccated coconut
  • 100g butter
  • 1 tablespoon icing sugar
  • 2 - 3 tablespoon water


  • 2 egg whites
  • 100g caster sugar

To serve

  • Zest of 1 lime
  • 20g coconut flakes, toasted


  1. First make the curd. Combine all the curd ingredients in a saucepan. Whisk gently over a low heat until thick. This can take 8 - 10 minutes over a gentle heat – make sure the mixture never boils or sticks to the base of the pan.
  2. Once the curd is thick, pour into a jug, cover tightly with cling film and place in the fridge to completely cool.
  3. Next, make the pastry. Preheat the oven to 200C/ Fan 180C / Gas Mark 6.
  4. Place the flour, butter, icing sugar and desiccated coconut in a food processor. Pulse to create a fine breadcrumb texture.
  5. Bring the mixture together with 2 - 3 tablespoons of water to form a stiff dough. Wrap in cling film and chill in the fridge for 30 minutes.
  6. When chilled, roll out the pastry on a floured surface and then line the skillet, allowing the pastry to slightly overhang the side - this will ensure the pastry doesn’t drastically shrink when baked.
  7. Pierce the pastry several times with a fork, line with parchment paper and fill the pastry case with baking beans or rice.
  8. Bake for 10 minutes. Remove baking beans or rice and bake for a further 8 minutes. Remove from oven and cool slightly.
  9. When the curd has completely cooled, pour into the pastry case and set aside whilst you make the meringue.
  10. In a very clean bowl, whisk the egg whites until firm and fluffy. Using a tablespoon, slowly add spoonful’s of sugar whilst continuously whisking. Once all the sugar is incorporated, continue to whisk until firm glossy peaks form.
  11. Spoon the meringue into a piping bag and pipe meringue kisses on top of the curd and sprinkle with coconut. Bake for a further 15 minutes.
  12. Remove from the oven and finish with lime zest.

Cook’s notes

• Ideally, make the curd the night before as this allows it to cool and set slightly. This will make your tart more sturdy and easier to slice and serve.

• Place your leftover egg whites in a sandwich bag, seal tightly and place in the freezer. When required for a recipe, simply defrost overnight in the fridge before using as per the recipe.