Lemon Tart with Coconut Pastry

They say when life gives you lemons, you should make lemonade. I branched out and decided to make a lemon tart.

 


Sparkling lemon tart

I was actually very pleased the image I managed to capture. Word of caution though – your food will be covered in a fine layer of sparkler dust at the end of the exercise!

Rectangular lemon tart

Do you like my lemon juicer? It only took me several years to decide on which to get. I love it to bits – it was worth every penny.

The actual baking of the lemon tart was not too difficult either and the result was pleasing – smooth, creamy curd that cut cleanly, candied lemon that was intense and a coconut flavour through the tart pastry. Recipe below:

Crust

1 cup plain flour
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup desiccated coconut
1 1/2 sticks chilled butter, cut into half inch cubes
1-2 tablespoons of chilled water, as needed.

1. Preheat oven to 160 Celcius (fan-forced).
2. Combine all ingredients in a food processor and pulse until mixture resembles fine crumbs. Add 1-2 tablespoons of water and mix again until mixture comes together. Wrap pastry in cling wrap and leave in the fridge for 20 minutes.
3. Roll pastry into a sheet large enough to fit into the pastry pan. Cut off excess.
4. Bake for 25 minutes or until slightly brown.

Lemon filling from here

Candied lemon from here

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21 thoughts on “Lemon Tart with Coconut Pastry

    • Thank you! I had a lot of trouble photographing it but I was happy in the end. It tasted pretty good too once i scraped off all the sparkler dust lol.

  1. Hi Evelyn
    Just noticed you had liked my post on my new blog. How strange that I’m baking in a narrowboat in the UK and you are reading it in Australia and vice versa. The world is a small place now because of http://WWW.Had a good look at your blog and its absolutely gorgeous and your pics a stunning – a true inspiration.
    Take care
    Lewis

    • Thank you! It is strange that the internet makes the world so small. What impresses me is that you do all your baking on a boat! Must be quite an adventure. πŸ™‚

      • It is and it isn’t an adventure – the kitchen inside is essentially the same as a house kitchen, just maybe smaller! Keep checking back as I will be updating the blog and also doing a section on the boat kitchen with plenty of pictures. I’m still quite new to blogging so its still very early days for my new blog – I’m not even sure how you found me as I’ve not posted anywhere else or anything?!

  2. Stunning photos! Worth the sparkler dust to get them. The lemon and coconut combination sounds tasty as well. The lemon peeler looks very posh – mine is just a plastic one so I have a definite case of “peeler envy” πŸ™‚

    • Thank you! I struggled for a very long time to choose it but I’m glad I waited. Love it to bits – every time I have to squeeze a citrus fruit I’m so excited. πŸ™‚

  3. Pingback: Lion Tart | Project Cookbook

    • Yes Kristina, I did. Hope you enjoy baking it and let me know if you write a post on it so I can have a look! Would love to see yours too πŸ™‚

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