This dessert started life as a mock key lime tart. “Mock” because have you ever tried to find key limes in France? And then juice them? So I was using juice from regular limes (with a splash of lemon juice, as suggested by Jenni, who is to be blamed– or thanked – for my key lime craving). I also hadn’t really planned on writing about it, until inspiration struck while I was at work doing something completely unrelated and the ungarnished tart was sitting helplessly at home in the fridge.
“COCONUT!!!” The dessert center of my brain screamed. Put the lime in the coconut! And then that songwas stuck in my head for the rest of the day. I’d already decided to go with a meringue topping, as Jenni suggested, because I was dubious as to the quantity and age of the cream I had on hand. And toasted meringue makes me happy.
Topping it off with a sprinkling of unsweetened coconut sounded like the right thing to do. And as you can see, the tart turned out to be very photogenic. (Delicious, too, obviously.) The pictures came out so well, in fact, that no sooner had I posted them to my Flickr photostream than I received a threatening email demanding that I post the recipe at once.