Crunchy coconut tart with lemon
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Hello! Today made coconut tart with citric acidity. Turned out nice and a little crispy, coconut filling and an incredible lemon flavor in the kitchen! This recipe French tart found in a Swedish cookbook, made in Finland for yourself and a loved one - for the Russian. Here's an international recipe turned out! :D
Ingredients for Crunchy coconut tart with lemon
- Flour - 210 g
- Butter - 100 g
- Salt - 1/4 tsp
- Water - 50 ml
- Coconut shavings - 250 g
- Cream - 375 ml
- Chicken egg - 2 PCs
- Lemon - 2 PCs
- Sugar - 80 g
- Brown sugar - 120 g
Step by step instruction of cooking Crunchy coconut tart with lemon
Шаг 1
Preparation of shortcrust pastry. RUB the butter into the flour and salt, add water. Roll into a ball and leave in the fridge for 30 minutes.
Шаг 2
Roll out the cooled dough and to shift into the form. I did it a bit subtly, so as the number of ingredients in the original recipe is designed to form 23 cm, I had 26.
Шаг 3
To do in the test punctures with a fork, put a baking paper and weight (any cereal). Send to 15 minutes in a preheated 200 degree oven. Then reduce the temperature to 160 degrees, remove the cargo and bake for another 5 minutes.
Шаг 4
Preparing the filling. Beat 2 eggs zest of two lemons regular sugar and brown. Oh, what flavor! (In the photo is certainly not all sugar and zest!)
Шаг 5
Continuing to whisk, add the cream, lemon juice. Beat well. In the original recipe you had to use the juice of two lemons, I squeezed only one. Thought it would be too sour. Who likes lemon cakes add two, but one is very well felt.
Шаг 6
Spread the filling on the prepared sand base. Bake for about 40 minutes.
Шаг 7
The cake should be a nice rosy color, not too pale. Allow to cool for one hour and serve at room temperature.
Шаг 8
Decorate as desired. I have left the cream and coconut. They decorated! Add a bit of grated chocolate. ;) I would be very glad if you like it! And someone deciding to cook!