1/2 cup heavy cream
1 tablespoon freshly squeezed lime juice
1 1/3 cups confectioners' sugar
1/2 cup grated coconut
4 cups hulled and sliced strawberries
For the cream:
2 egg yolks
2 tablespoons freshly squeezed lime juice
2 tablespoons cornstarch
1/2 cup water
1 cup whipped heavy cream
1/2 cup heavy cream
1 tablespoon freshly squeezed lime juice
1 1/3 cups confectioners' sugar
1/2 cup grated coconut
4 cups hulled and sliced strawberries
For the cream:
2 egg yolks
2 tablespoons freshly squeezed lime juice
2 tablespoons cornstarch
1/2 cup water
1 cup whipped heavy cream
Preheat the oven to a hot temperature
Beat the heavy cream with the lime juice until soft peaks form
Gradually add the confectioners' sugar, beating well to obtain stiff peaks
Add the grated coconut carefully
Lightly grease the bottom of a 22 cm diameter opening mold
Spread the meringue mixture in the bottom
Use a spatula to lift the edges of the meringue and shape it into a circle
Place the mold in a slow oven at 100°C and let it dry
This will take several hours
Remove the tart from the oven and place it on a plate
Top with freshly whipped lime cream, made by beating together egg yolks, lime juice, and cornstarch
Add the water and mix well
Place the mixture in a bain-marie and stir until thickened
Remove from heat and beat well
Let it cool
Add the whipped heavy cream
Finally, cover the entire surface of the tart with sliced strawberries.
