Lemon Coconut Tart

Lemon Coconut Tart
by

Pastry

  • 1 C flour or gluten-free flour
  • 125 g melted butter
  • 1 T sugar

 

Filling

  • 2 eggs
  • 2 egg yolks
  • 1?3 C caster sugar
  • 2 T coconut milk
  • 2 t grated lemon zest
  • 1?4 C lemon juice
  • 2 t cornflour

 

Topping

  • 1 T desiccated coconut

 

1. Preheat oven to 180°C. Place flour and sugar into a bowl and mix in the melted butter.

2. Press into the pie dish, and prick several holes with a fork. Bake for 10 minutes.

3. Leavetocoolbeforeaddingthefilling.

4. In a heatproof bowl over a saucepan of gently simmering water, whisk together eggs, egg yolks, sugar, coconut milk, lemon zest and lemon juice.

5. Whisk in cornflour. Cook while whisking, until mixture is translucent and thick enough to mound on spoon, or dip into a wooden spoon and run your finger down the back. If the track keeps its shape it’s ready, (about 8 minutes).

6. Strain into a bowl. Place plastic wrap directly onto surface and chill for at least an hour. A wide flat bowl works best for this.

7. Spoon lemon curd into crust, and sprinkle with dried coconut. For an extra special treat, you can also sprinkle with shaved white chocolate.


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