Zingy Lemon Tarte With Ginger Crust


1 cup + 6 tablespoons sweetened flaked coconut, lightly packed
8 tablespoons unsalted butter
1 1/2 cups finely ground ginger snap crumbs (ground in the food processor)
1 1/2 cups sugar
6 egg yolks, lightly beaten
2 tablespoons grated lemon zest
pinch of salt
3/4 cup cold unsalted butter, cut in small pieces
2 teaspoons Frangelico


Pre heat the oven to 325 degrees.
Spread the coconut onto a cookie sheet and bake until golden brown, about 10 minutes. Cool before using.
Melt the butter in saucepan, cool to tepid. Finely crush the coconut with your hands, add it to the butter along with the ginger snap crumbs. Blend with a fork.
Press evenly into the bottom and sides of a 11 inch tart pan (if you have a second pan about the same size you can set it on top of the crust and use it to press a perfect shell). Bake in pre heated oven for 20 minutes, until golden brown. Let cool.
Prepare the filling
Dissolve the sugar in the lemon juice in a large non-reactive bowl or the top half of a double boiler. Whisk in the eggs, egg yolks, lemon zest and salt.
Place the bowl with the egg mixture over a pan of gently boiling water. The bowl should fit snugly into the pan without touching the water. Cook over low heat, stirring with a wooden spoon or spatula, for 12 to 14 minutes until the mixture becomes thick enough to coat the back of a spoon.
Remove from the heat and stir to cool slightly. Add the butter, a piece at a time, stirring until completely incorporated. Add the Frangelico. Pour the filling into the pre baked crust and sprinkle the white chocolate over the surface. let it set for a minute to begin to melt.
Using a knife, draw feathery patterns of the melting white chocolate through the lemon, leaving some chunks. You will have a lovely marbled yellow and white cloud pattern. Chill until set (at least 3 hours or overnight). If berries are in season, serve each slice with raspberries or strawberry slices.




A lemon tarte appears on everyone’s top ten dessert list. This recipe combines lemon with white chcoclate for an elegant presentation. The simple Coconut Ginger Snap crust , quick and forgiving, is a great addition to your dessert repertoire. It can be used to enhance any simple fruit tart, cheesecake, mousse pie, or ice cream pie.


10.0 servings (one 11 inch tart)


Monday, November 30, 2009 - 2:46pm


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