For the coconut tart base
For the apricot mousse
Preheat the oven to 180°C, gas mark 4.
For the tart base, place 2 egg whites into a large, very clean mixing bowl and whisk with an electric mixer to stiff, dry peaks.
Whisk in the sugar, a tablespoon at a time, whisking back to stiff peaks after each addition. Next, whisk in the cream of tartar and vanilla extract, then fold in the desiccated coconut.
Spoon the coconut mixture into a tart tin, then press it into the base and up the sides, making sure the case is firmly packed and even. Run a palette knife over the top to give a clean edge. Bake for 30 minutes, until the edges are golden and the inside is dry. Set aside to cool.
To make the apricot mousse, place the apricots in a small saucepan and toss with the icing sugar. Allow to stand for 10 minutes then place over a low heat and allow to simmer until softened – approximately 5 minutes.
Allow to cool slightly then purée in a blender and pass through a sieve. Measure out 250ml of purée and set aside.
Sprinkle the gelatine over the water and allow to ‘sponge’ for 5 minutes.
Stir the sponged gelatine into the hot purée until dissolved. Allow to cool completely.
Whip the cream and salt until stiff peaks form then fold into the apricot purée.
Pour the mousse into the tart shell and refrigerate for 1 hour, or until set.
Serve the tart on the same day it’s made, topped with apricots, cherries and edible flowers.