Coconut Yuzu and Lime Tart

Method

1. Place the biscuits, ground Sichuan peppercorns and coconut in a food processor and blitz until they form fine crumbs. Pour in melted butter and whizz until the mixture is the texture of wet sand. Tip into a 24cm x 3.5cm deep fluted tart tin with a removable base. Using a glass, press biscuit mixture firmly into the base and up the sides of the tin. Chill in the fridge for 20 minutes. Pre-heat oven to 180°C.
2. In a medium-sized pot, pour in coconut milk, then crumple the lime leaves in your hand, and add them to the saucepan. Heat on medium until the temperature reaches 70°C (simmering), then remove from the heat and allow the lime leaves to infuse in the coconut milk, until the milk is cooled.
3. Remove the tart case from the fridge, place it onto a baking sheet and bake for 12-15 minutes until evenly golden. Remove from the oven and allow the tart case to cool completely. Reduce the oven temperature to 130°C.
4. Place a fine-mesh sieve over a stand mixer bowl. Pour the lime-infused coconut milk through the sieve to remove and discard the leaves. To the bowl, add the coconut cream, condensed milk, yuzu juice, eggs, and yolks. Whisk to gently stir the mixture until smooth and combined. Leave to infuse while the tart case continues to cool.
5. Pour the yuzu mixture into the tart case and place the tart in oven and bake for 50-60 minutes until the filling is set but there is still a slight wobble in the centre.
6. Remove tart from the oven and cool completely, then refrigerate overnight. Sprinkle the tart with toasted coconut and fine strips of lime zest. Dress with lime slices to serve.