Ingredients

· 225 g plain flour

· 50 g icing sugar

· 125 g unsalted butter

· Zest and juice of 4 limes, plus extra zest

· 2 kaffir lime leaves

· 4 egg yolks, plus 2 egg whites

· 395 g condensed milk

· 150 ml pure cream

· 110 g caster sugar

· Sliced mango and coconut cream, to serve

Method

Grease the tart pans. Pulse flour and icing sugar in a food processor to remove any lumps. Add butter, extra lime zest and half the kaffir lime, and whiz to fine crumbs. Add one egg yolk and two tablespoons chilled water, and then process until smooth. Enclose in plastic wrap and chill for 30 minutes. Roll out on a lightly floured surface and use to line prepared pans. Chill for 15 minutes. Preheat oven to 180°C. Line the tart cases with baking paper and fill with baking rice, bake until pale golden. Meanwhile, whisk condensed milk, cream, remaining lime zest, lime juice and remaining yolks in a bowl. Pour into tart cases. Bake until just set. Whisk egg whites in a bowl to soft peaks. Gradually add caster sugar, whisking to stiff peaks. Pile onto the tarts and brown with a blowtorch. Serve with mango and remaining kaffir lime leaves, with coconut cream.