A crisp almond-coconut crust filled with tangy lemon-coconut curd is a delightful way to end a big holiday meal. Coconut milk gives the lemon curd a rich flavour without requiring the addition of butter. If you are a lemon dessert lover, this tart is for you!
- Portion size 8 servings
- Credits : Canadian Living Magazine: April 2014
Lemon Coconut Curd:
MethodLemon Coconut Curd: In heatproof bowl over saucepan of gently simmering water, whisk together eggs, egg yolks, sugar, coconut milk, lemon zest and lemon juice. Whisk in potato starch.
Cook, whisking, until mixture is translucent and thick enough to mound on spoon, about 8 minutes. Strain into bowl; place plastic wrap directly on surface. Refrigerate until chilled, about 4 hours.
Make-ahead: Refrigerate for up to 24 hours.
Meanwhile, set aside 2 tbsp of the coconut. In food processor, pulse together remaining coconut, the almonds, sugar, margarine and ginger until mixture begins to form small clumps. Press onto bottom and up side of lightly greased 9-inch (23 cm) round tart pan with removable bottom; refrigerate until firm, about 20 minutes.
Bake on baking sheet in 350 F (180 C) oven until golden, about 25 minutes. Let cool completely in pan on rack.
Makeahead: Cover and store in cool, dry place for up to 24 hours.
Spoon lemon mixture into crust; sprinkle with reserved coconut.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 139 mg
- Sugars 36 g
- Protein 7 g
- Calories 324.0
- Total fat 17 g
- Cholesterol 188 mg
- Saturated fat 6 g
- Total carbohydrate 40 g
- Iron 11.0
- Folate 15.0
- Calcium 4.0
- Vitamin A 20.0
- Vitamin C 12.0