Coconut Tart

Rating: 3.00 / 5.00 (7 Votes)

Total time: 1 hour

Servings: 6.0 (servings)



For the coconut tart, first prepare the base. To do this, put the butter cookies in a freezer bag and crush them finely. Melt the butter, mix with the cookie crumbs and sugar.

Line the baking pan (20 cm in diameter) with baking paper, pour in the cookie crumbs, press them down and form a small rim. Preheat the oven to 150 °C.

For the filling, rinse the lemon hot, rub dry, finely grate the zest and squeeze out the juice. Beat the egg and sugar until foamy, add the lemon juice and zest and the whipped cream and mix well.

Stir in the coconut flakes last. Pour the filling onto the pastry base and bake the tart in the oven (bottom, convection oven 140 °C) for 35-40 minutes, covering with baking paper in between if necessary.

Remove from the oven and allow to cool.

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