Lemon tart with coconut and date crust
| Recipe By: | Prue Leith Chefs Academy |
| Serves: | 12 portions |
Ingredients
- 40 ml water
- 150 g dates
- 40 g desiccated coconut
- 3 egg yolks
- 2 eggs
- 80 g granulated sugar
- 80 g unsalted butter
- 20 ml lemon juice
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Cooking Instructions
- Pre-heat oven to 170˚C.
- Place coconut, dates and water in a food processer and blend until smooth.
- Press coconut mixture into a greased 30cm tart case.
- Bake tart cases in the oven for 15 minutes or until dry.
- Place butter, sugar and lemon juice in a bowl over a double boiler.
- Whisk the mixture until the sugar has dissolved.
- Crack the eggs into a bowl, whisk them up and slowly add to the lemon mixture.
- Whisk until the lemon mixture thickens, the mixture needs to be able to coat the back of a spoon.
- Pour into tart case and place in the refrigerator to set.
- Store any extra lemon curd in a sterilized jars. Lemon curd will last in the fridge for a few weeks.
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