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

Pineapple Coconut Muffins

ImageI woke up early this morning and rummaged through my pantry. A lone can of pineapple was sitting at the back shelf. After a quick Google search I settled on transforming the tin of pineapple and a few other stapes into pineapple coconut muffins.

Recipe from here.