Coconut Tart


Photo: flickr user Sladey
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Ingredients

1 25 cm sweet shortcrust pastry cake, baked blind
2 Eggs
Grated zest and juice of 2 lemons
200 grams Caster sugar
375 mls Double cream
240 grams Desiccated coconut

Preparation

1
Preheat the oven to 160C/325F/gas3. Mix the eggs, lemon zest and caster sugar for one minute. Gently mix in the cream, then the lemon juice and finally the desiccated coconut.
2
Pour into the pastry shell and bake until golden all over (about 40 minutes). Remove and cool - leave for about one hour to firm up.

Tools

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Tags:

Asian
Nuts
oriental
Thai
Thailand

Yield:

1.0 servings

Added:

Thursday, February 11, 2010 - 7:36pm

Creator:

Anonymous

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