Yuzu tart, lime curd and coconut meringue sticks – Food & Home Magazine

Ingredients

• <h3>SWEET PASTRY</h3>
• 325g butter
• 175g icing sugar
• 500g cake flour
• pinch salt
• 100g beaten egg (about 2 large eggs)
• <h3>YUZU TART</h3>
• 200ml fresh cream
• 200g sugar
• 100ml yuzu juice (available at Asian supermarkets)
• 5 eggs
• <h3>COCONUT MERINGUE STICKS</h3>
• 100g egg whites (about the quantity from 3 eggs)
• 100g castor sugar
• 100g icing sugar, sieved
• <h3>BUCHU SORBET</h3>
• 600ml water
• 300g sugar
• 100g buchu (you’ll have to forage to get your hands on buchu)
• 1 egg white
• <h3>INVERROCHE GIN AND BERRY GEL</h3>
• 6 x 2g gelatine leaves
• 100g berry purée
• 50g sugar
• 100g Inverroche Gin
• berries, to serve
• microherbs, to decorate
• toasted desiccated coconut, to garnish