Lemon And Coconut Tart

20m
Prep Time
35m
Cook Time
55m
Ready In


"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."

Original is 8 servings
  • CRUST
  • CURD FILLING

Nutritional

  • 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

Step 1

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

Step 2

Whisk in potato starch.

Step 3

Cook, while whisking, until mixture is translucent and thick enough to mound on spoon, about 8 minutes.

Step 4

Strain into bowl and place plastic wrap directly on curd surface; refrigerate until chilled, about 4 hours.

Step 5

Meanwhile, set aside 2 tablespoons of the coconut.

Step 6

In food processor, pulse together the remaining coconut, the almonds, sugar, butter and ginger until mixture begins to form small clumps.

Step 7

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.

Step 8

Bake on a baking sheet in a preheated 350 degree Fahrenheit oven until golden, about 25 minutes.

Step 9

Let cool completely in pan on rack.

Step 10

Cover and store in a cool, dry place for up to 24 hours.

Step 11

Spoon lemon mixture into crust and sprinkle with reserved coconut.

Tips


  • 1 tart pan

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