Recipes: Lemon and Coconut Tart

What you need: 

  • 1 1/2 cups pl four
  • a pinch of salt
  • 100g chilled butter
  • about 3 tbsp chilled water
  • a squeeze lemon juice

Filling

  • 125g butter, softened
  • 1 1/2 cups caster sugar
  • 4 eggs
  • 2/3 cup yoghurt
  • 1 tsp vanilla extract
  • 3 tbsp lemon juice
  • 2 tbsp lemon zest
  • 1 cup desiccated coconut

What you do: 

Pastry

  1. Sift the flour and salt into a large bowl. Add the diced butter and stir round with a knife until the pieces are coated with flour. Rub the butter into the flour between thumbs and fingertips, lifting your hands above the bowl to keep the mixture cool, until it resembles coarse breadcrumbs. Shake the bowl so that any large lumps come to the surface, then rub them in.
  2. Mix the water and lemon juice. Add 2 tbsp of the liquid to the flour mixture and stir quickly with a round-ended knife. When the dough starts to cling together, use the fingers of one hand to gather into a ball. Sprinkle in more liquid only if necessary to dampen any remaining dry mixture in the bowl, and use the ball of dough to gather it up. The dough should leave the bowl clean.
  3.  place the pastry on a lightly floured surface and knead lightly by turning and pressing with the floured heel of your hand until smooth. Pat into a round, wrap in plastic and chill for 20 minutes.
  4. On a lightly floured surface, press the dough with your hand into a round. Lightly flour a rolling-pin and roll out, lifting and turning the dough frequently and lightly flouring the work surface as needed to prevent sticking. Chill again after shaping and before baking.
  5. Bake empty pie case in preheated 190 degrees celsius oven for 20 minutes or until light brown in colour.

Lemon and Coconut Filling

  1. Preheat the oven to 180 degrees celsius. Beat the butter and sugar together until light and creamy. Add the eggs, one at a time, beating them into the mixture. Add the yoghurt, vanilla, lemon juice and zest. Stir in the coconut and pour mixture into the baked pie case.
  2. Bake 30 minutes, or until filling is golden and puffed.

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