Zingy Lemon Tarte With Ginger Crust

Ingredients

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)
Filling
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

Preparation

1
Pre heat the oven to 325 degrees.
2
Spread the coconut onto a cookie sheet and bake until golden brown, about 10 minutes. Cool before using.
3
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.
4
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.
5
Prepare the filling
6
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.
7
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.
8
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.
9
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.

Tools

 



About

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.

Yield:

10.0 servings (one 11 inch tart)

Added:

Monday, November 30, 2009 - 2:46pm

Creator:

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