Sunday, March 29, 2009
After a visit to one of my favourite restaurants, Persimmon, I felt inspired to tackle a dessert that takes more than an hour to make.
I have had this recipe bookmarked for such along time, but the amount of eggs alone has always deterred from making it. Well today was the day and although it was time consuming, it wasn't that difficult.
A word of warning, I layered baking paper on the bottom of the pan but not on the sides. When I tried to remove the tart from the pan the crust had completely stuck to the non-stick sides and it fell apart. So I apologise for the crummy pictures, to see a better end result check out the recipe link, the tat looks quite lovely.
ease: 3.5/5. Be prepared to be standing over the stove for a while.
prep time: 39mins.
cooking time: 30mins
total: 1hour & 9mins.
taste: 3.5/5. The lime butter is lovely; really citrusy and decadent, but also quite rich. The coconut macaroon crust works beautifully, the little slices of kaffir lime fill your mouth with the powerfully perfumed taste of lime. I do think flaked coconut would have made a nicer crust, I just couldn't find it. This got scored lower because it is soooo very rich, unless you are feeding lots of people with it I doubt you will finish it.
would I make it again: No, just too many eggs considering I pay over $10 for 12 which make it incredibly rich.