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Lemon Coconut Tart
Created by: Howcan Team
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup shredded coconut
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup shredded coconut, for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a food processor, combine 1 1/2 cups of flour, 1/4 cup of sugar, 1/4 teaspoon of salt, and 1/4 cup of shredded coconut. Pulse to mix. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- Press the mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Prick the bottom with a fork and bake for 15-18 minutes, or until lightly golden. Remove from the oven and set aside to cool.
- In a mixing bowl, whisk together 3 eggs, 3/4 cup of sugar, lemon juice, and lemon zest until well combined.
- Pour the lemon mixture into the pre-baked tart shell and sprinkle 1/4 cup of shredded coconut on top.
- Bake for 20-25 minutes, or until the filling is set and the coconut is lightly toasted.
- Allow the tart to cool completely before slicing and serving. Enjoy!
The Lemon Coconut Tart is a delightful dessert that combines the zesty flavor of lemon with the tropical sweetness of coconut. This delectable tart has its origins in the tropical regions where coconuts are abundant, such as the Caribbean and Southeast Asia. Renowned chefs like Nigella Lawson and Ina Garten have popularized their own versions of this tart, adding their unique twists to the classic recipe. The key to a perfect Lemon Coconut Tart lies in the balance of tangy lemon curd and the rich, nutty flavor of coconut, all encased in a buttery, flaky crust. For the best version of this dish, seek out artisanal bakeries or patisseries known for their exceptional pastry skills. Alternatively, consider experimenting with alternative methods, such as incorporating lime or adding a hint of rum for a tropical twist.
50 min
8
320 calories
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