Lemon Cream and Berry Tart With Coconut Crust
Recipe GLPRd4499515996fa2
A elegant tart featuring a toasted coconut crust filled with silky lemon curd folded into whipped cream, topped with fresh blueberries and raspberries. The bright, citrusy filling perfectly balances the rich, nutty crust and tart berries.
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Ingredients
1 cup all-purpose flour
3/4 cup shredded sweetened flaked coconut
2 tablespoons sugar
6 tablespoons salted butter, softened
1 egg yolk
4 large egg yolks
2 tablespoons sugar
1 tablespoon cornstarch
6 tablespoons salted butter
1 1/2 teaspoons lemon zest
2-3 tablespoons fresh lemon juice
1 cup heavy cream
2 cups blueberries
5 cups raspberries
Directions
Preheat oven to 350°F. Lightly grease a 10-inch tart pan with removable bottom.
In a mixing bowl, combine flour, shredded coconut, and 2 tablespoons sugar. Stir until blended.
Add 6 tablespoons softened butter and 1 egg yolk to the dry ingredients. Mix with a fork or your fingertips until the mixture resembles coarse crumbs.
Press the mixture firmly into the bottom and up the sides of the tart pan. Place the pan on a baking sheet.
Cover the crust loosely with foil and bake for 15 minutes.
Remove the foil and continue baking for 8-10 minutes until the edges are golden brown. Remove from oven and cool while preparing the filling.
In a small bowl, whisk together the 4 large egg yolks and set nearby.
In a small saucepan, combine 2 tablespoons sugar, cornstarch, and 6 tablespoons butter at room temperature. Whisk constantly over medium heat until the mixture begins to boil.
Reduce heat to medium-low. Slowly pour a small amount of the hot mixture into the whisked egg yolks while whisking constantly to temper them.
Pour the tempered egg mixture back into the saucepan, whisking constantly on medium-low heat. Continue whisking and stirring until the mixture thickens enough to coat the back of a spoon, about 2-3 minutes.
Remove from heat. If the mixture contains any lumps, pour through a fine-mesh strainer into a clean bowl. If smooth, simply pour into a bowl.
Stir in the lemon zest and lemon juice. Cover with plastic wrap pressed directly onto the surface and refrigerate for about 1 hour until chilled.
When ready to assemble, pour the heavy cream into a clean bowl and whip until stiff peaks form.
Gently fold the whipped cream into the chilled lemon mixture until no white streaks remain.
Pour the lemon cream filling into the cooled coconut crust and spread evenly.
Arrange the blueberries and raspberries decoratively over the top. Refrigerate until ready to serve.
