Name: Baked lemon and coconut tart
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Ingredients: 200 gram rice cookies; 1/2 cup desiccated coconut; 1 egg white; 4 eggs; 1/2 cup raw caster sugar (or coconut sugar); 1/2 cup lemon juice; 2/3 cup light thickened cream

Baked lemon and coconut tart

Lemon with coconut adds more flavour to your typically ordinary lemon tart making it even harder to break away from

Serves 10

Prep

20M

Cook

30M

Total

50M

Ingredients

200 gram rice cookies

1/2 cup desiccated coconut

1 egg white

4 eggs

1/2 cup raw caster sugar (or coconut sugar)

1/2 cup lemon juice

2/3 cup light thickened cream

Method

1.Preheat the oven to 160°C (140°C fan-forced).

2.Process cookies until finely crushed. Add coconut and egg white; process until combined. Press biscuit mixture firmly over the base and side of a 24cm (2.8cm deep) round loose-based flan tin. Place on an oven tray; freeze 10 minutes while preparing filling.

3.Lightly whisk eggs and sugar in a medium bowl until combined. Add remaining ingredients, whisk until combined. Pour filling into biscuit crust.

4.Bake tart for about 30 minutes or until the filling is just set and slightly wobbly in the centre; cool. Refrigerate until cold.