Lemon And Coconut Tart
June 11, 2014
Categories: Desserts, Eggs, Coconut, Lemon, French, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day, Halloween, Hanukkah, July 4th, Kwanzaa, Labor Day, Mothers Day, New Years, Passover, Picnic, Potluck, Romantic Dinner, St Patricks Day, Sunday Dinner, Thanksgiving, Valentine's Day, Wedding, Oven Bake, Kid's Lunches, Pies, more
"I tried this at a baby shower and it was delicious. I asked for the recipe because it was so good. This is the original recipe given to me for 1 tart."
- CURD FILLING
- Serving Size: 1 (111 g)
- Calories 348.1
- Total Fat - 20.4 g
- Saturated Fat - 10.8 g
- Cholesterol - 127.3 mg
- Sodium - 124.2 mg
- Total Carbohydrate - 38.2 g
- Dietary Fiber - 2.3 g
- Sugars - 33.8 g
- Protein - 6.2 g
- Calcium - 51.2 mg
- Iron - 1.3 mg
- Vitamin C - 7.5 mg
- Thiamin - 0 mg
Step by Step Method
In a heatproof bowl over saucepan of gently simmering water, whisk together eggs, egg yolks, sugar, coconut milk, lemon zest and lemon juice.
Whisk in potato starch.
Cook, while whisking, until mixture is translucent and thick enough to mound on spoon, about 8 minutes.
Strain into bowl and place plastic wrap directly on curd surface; refrigerate until chilled, about 4 hours.
Meanwhile, set aside 2 tablespoons of the coconut.
In food processor, pulse together the remaining coconut, the almonds, sugar, butter and ginger until mixture begins to form small clumps.
Press onto bottom and up the sides of a slightly greased round 9” tart pan with a removable bottom; refrigerate until firm, about 20 minutes.
Bake on a baking sheet in a preheated 350 degree Fahrenheit oven until golden, about 25 minutes.
Let cool completely in pan on rack.
Cover and store in a cool, dry place for up to 24 hours.
Spoon lemon mixture into crust and sprinkle with reserved coconut.
- 1 tart pan