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This tart combines two of my favourite ingredients into one luscious, dessert – lemon and coconut.

Serves 6


250 g /  2 cups flour
140 g / 9 tablespoons butter, cold, in small cubes
100 g / 1 1/2 cups sugar
1 egg yolk
Pinch of salt
2 lemons, preferably organic
3 eggs
100 g / 1 1/2 cups sugar
100 ml / 1/2 cup thick crème fraîche
60 g / 1/2 cup coconut, grated


In a large mixing bowl, combine the sifted flour, sugar and salt
Add the butter and using your fingertips, mix until you obtain a breadcrumb like texture
Add the egg yolk and knead quickly until the dough comes together to form a ball
Wrap it in cling-wrap and place in the refrigerator for about 2 hours
Preheat the oven to 180 C / 360 F
Sprinkle some flour on your work surface
Roll out the pastry and line your buttered tart dish, prick the base with a fork
Place parchment paper and baking beads in the dish
Bake for 10 minutes
Meanwhile, zest and juice the lemons
Whisk the zest, juice, eggs, sugar, crème fraîche and coconut together
Pour into the pre-baked tart shell
Bake for about 35 minutes
Serve warm or cold with whipped cream or ice-cream

I’m hopping over to the weekly party at Fiesta Friday #138   Our co-hosts this week are  Mollie @ The Frugal Hausfrau and Johanne @ French Gardener Dishes