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

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!