Zesty Lemon & Coconut Dream Tart Recipe
| Prep time | 15 min |
| Cooking Time | 40 min |
| Ready In | 55 min |
| Level of Difficulty | Easy |
| Servings | 8 |
Directions
- Preheat the oven to 180°C (350°F).
- Line a tart pan with the pastry and bake for about 15 minutes until slightly cooked, remove and set aside.
- In a bowl, mix the sugar and butter until well combined.
- Add the eggs and beat again.
- Squeeze in the lemon juice, then add the yogurts and shredded coconut, mixing well.
- Pour the mixture into the tart shell and bake in the preheated oven at 180°C (350°F) for about 25 minutes, until set.
- Let it cool, decorate as desired, and serve.
Adapted from a Recipe by: Novelo de Arte
Ingredients
1 sheet store-bought shortcrust pastry or pie crust (approx. 320g / 11.3oz)2 tablespoons shredded coconut (approx. 15g / 0.5oz)1 large lemon (approx. 45ml / 3 tbsp juice)4 large eggs2 plain yogurts, 5oz each (approx. 285g / 10oz total)1 3/4 cups granulated sugar (approx. 350g / 12.3oz)3 tablespoons butter, softened (approx. 42g / 1.5oz)