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Lemon Tart with Coconut Cream Filling
Created by: Howcan Team
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 2 tablespoons ice water
- For the coconut cream filling:
- 1 can (13.5 oz) coconut milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- For the lemon curd:
- 3/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, at room temperature
Instructions
- To make the crust, in a food processor, combine 1 1/4 cups flour, 1/4 cup sugar, and 1/4 teaspoon salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and ice water, and pulse until the dough comes together. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the pan and trim any excess. Prick the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, and bake for an additional 5-7 minutes, or until the crust is golden brown. Allow to cool completely.
- For the coconut cream filling, in a saucepan, whisk together the coconut milk, 1/2 cup sugar, cornstarch, and 1/4 teaspoon salt. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and stir in the vanilla extract. Pour the filling into the cooled tart crust and refrigerate for 1 hour.
- For the lemon curd, in a heatproof bowl set over a pot of simmering water, whisk together the lemon juice, lemon zest, 3/4 cup sugar, and eggs. Add the butter and cook, whisking constantly, until the mixture thickens and coats the back of a spoon. Strain the curd through a fine-mesh sieve into a bowl. Allow to cool for 10 minutes, then pour the lemon curd over the coconut cream filling in the tart crust. Refrigerate for at least 2 hours before serving.
- Slice the lemon tart and serve chilled. Enjoy!
The history of the Lemon Tart with a coconut cream filling is a delightful fusion of tropical and citrus flavors. This delectable dessert originated from the creative minds of chefs seeking to add a twist to the classic Lemon Tart. The coconut cream filling adds a rich, creamy texture that perfectly complements the zesty lemon flavor. This innovative dessert has gained popularity in coastal regions where coconuts are abundant, such as the Caribbean and Southeast Asia. The best version of this dish can be found in renowned patisseries and upscale restaurants that prioritize using fresh, high-quality ingredients. To achieve the perfect balance of flavors, it's crucial to use ripe coconuts and freshly squeezed lemon juice. For a unique twist, some chefs incorporate toasted coconut flakes into the filling for added texture and depth of flavor. Whether enjoyed in a tropical paradise or a bustling city, the Lemon Tart with a coconut cream filling is a delightful treat that captures the essence of sunny, exotic destinations.
50 min
8
320 calories
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