Coconut Lime Tart With Caramelised Peaches

Grease and line a 23cm springform pan with baking paper. Place ginger nuts into the bowl of a food processor and process until fine breadcrumbs. Add coconut and butter, and pulse until just combined. Transfer to prepared cake pan and press evenly over base. Place in refrigerator for 30 minutes or until firm.

Place gelatine leaves into a large bowl of cold water to soak for 5 minutes. Combine coconut milk, lime juice and caster sugar in a saucepan over a medium heat. Stir until sugar dissolves and mixture comes to the boil. Remove from heat. Remove gelatine leaves from water and gently squeeze excess water from gelatine. Add gelatine to coconut milk mixture and stir until dissolved. Cool. Transfer to refrigerator for 30 minutes or until mixture begins to thicken and set. Pour mixture over ginger nut base and return to refrigerator for 2 hours to set firmly.

Meanwhile, preheat a grill to medium-high. Line a baking tray with foil. Place peach wedges onto tray, cut-side up, and sprinkle liberally with brown sugar. Grill for 5 minutes or until sugar has melted and peaches caramelised.

Remove dessert from cake pan and place onto cake stand. Top with peach wedges and sprinkle with toasted coconut flakes. Serve immediately.