Coconut Tart
By: Anonymous
Published: Thursday, February 11, 2010 - 7:36pm

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.