CLASSIC LEMON TART WITH COCONUT-ALMOND CRUST
Provided by Valerie Bertinelli
Categories dessert
Time 4h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the coconut-almond crust: Preheat the oven to 350 degrees F. Place the coconut on a baking sheet and toast in the oven until golden brown, about 3 minutes. Let cool. Set aside 2 tablespoons of the coconut for garnishing the tart.
- Combine the remaining 2 tablespoons cooled toasted coconut, the all-purpose flour, almond flour and salt in a medium bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the almond extract and egg and beat until combined, scraping down the sides of the bowl as needed. Add the flour mixture and beat on low speed until all of the dry ingredients are just incorporated, about 30 seconds. Form the dough into a disc and press it evenly into the bottom and up the sides of a 10-inch nonstick tart pan with removable bottom; if necessary, use a piece of plastic wrap to help keep the dough from sticking. Refrigerate the tart shell until firm, about 1 hour, or freeze for 30 minutes.
- Preheat the oven again to 350 degrees F.
- Line the tart shell with aluminum foil and fill with pie weights. Place the tart shell on a baking sheet and bake until the edges of the crust are barely golden, about 15 minutes. Carefully remove the foil and weights and continue to bake until the crust is golden brown all over, about 20 minutes. Cool completely, then gently remove the tart shell from the pan and onto a plate.
- For the lemon curd filling: Melt the butter in a large microwave-safe bowl, using the butter paper to make sure the butter does not splatter, usually about a minute on 40 percent power. Then, add the sugar and salt and whisk together. Add the whole eggs and egg yolk and whisk again. Add the lemon zest and juice and whisk well. Microwave for 1 minute. Remove carefully and whisk. Continue to microwave in 1-minute intervals, whisking after each minute, until the mixture is thick. It usually takes between 2 to 5 minutes, depending on the microwave. Note that the mixture will get thin before it gets thick.
- Carefully remove the bowl from the microwave and push the curd through a fine-mesh sieve into another bowl. Press a piece of plastic wrap directly onto the surface of the curd and refrigerate until set, at least 2 hours.
- For the whipped cream: Place the whipping cream, sugar, vanilla and salt in the bowl of a stand mixer fitted with the whisk attachment and whip until soft peaks form.
- To assemble the tart: Pour the lemon curd into the tart shell and spread evenly. Place the whipped cream in a piping bag fitted with a plain tip and pipe a border around the edge of the crust. Sprinkle with the reserved toasted coconut. Allow the tart to chill in the refrigerator for at least 2 hours before slicing.
LEMON COCONUT TARTLETS
I purchased some mini-tart shells from a school fundraiser but didn't know what to do with them. But, I found this little gem in a Canadian Living Christmas Special magazine from 1982. They are really good on their own but a generous dollop of real whipped cream takes them over the top!! Very easy to make, too!
Provided by Debbb
Categories Tarts
Time 35m
Yield 32 tartlets
Number Of Ingredients 7
Steps:
- In bowl, combine sugar & flour.
- Beat in eggs, lemon peel & juice by hand.
- Divide the coconut among the tart shells (approximately 1 teaspoons each).
- Pour lemon mixture over top of coconut.
- Bake in 375 degree oven for 20-25 minutes or until filling is set.
- Cool before serving.
Nutrition Facts : Calories 38.1, Fat 0.8, SaturatedFat 0.5, Cholesterol 19.8, Sodium 9.6, Carbohydrate 7.3, Fiber 0.1, Sugar 6.8, Protein 0.7
RASPBERRY-LEMON PIE IN A TOASTED COCONUT CRUST
I am a pastry chef and I have developed many desserts that can be served at Passover. This shouldn't be prepared just for the holiday - it's great all year long!
Provided by springfield70
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 2h25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread the coconut onto a baking sheet, and bake in the preheated oven until lightly toasted and golden, about 10 minutes. Watch carefully to prevent burning. Mix the coconut and 1/2 cup melted butter in a bowl, and chill until it begins to firm, about 15 minutes. Pat the coconut mixture into the bottom and up the sides of a 9-inch pie dish. Chill until set, at least 30 minutes.
- Place sugar, 1/2 cup of butter, lemon juice, eggs, and egg yolks in a saucepan. Place over low heat, and whisk constantly until thickened, 15 to 20 minutes. Do not boil. Strain the custard through a fine-mesh strainer into a bowl, and stir in the lemon zest. Place a sheet of plastic wrap directly onto the surface of the custard, and chill thoroughly.
- Spoon the lemon custard into the coconut crust, and top with fresh raspberries.
Nutrition Facts : Calories 503.8 calories, Carbohydrate 54.9 g, Cholesterol 182 mg, Fat 31.5 g, Fiber 5.9 g, Protein 4.4 g, SaturatedFat 20.4 g, Sodium 84.2 mg, Sugar 47.5 g
BLUEBERRY-LEMON TART WITH TOASTED COCONUT
All you really need for a good dessert is some good jam and a little pastry in your freezer. This follows the same principle as the Cherry Almond Tart (page 163), but makes use of Blueberry Lemon Jam (page 10). You can substitute another homemade or store-bought jam of your choice.
Number Of Ingredients 4
Steps:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- On a lightly floured countertop, roll out the pastry to about 6 inches square. Pierce the dough every 1/2-inch with a fork; this helps the pastry rise evenly. Mound the jam in the center of the dough. Lightly moisten the edges of the dough with water and pull and fold up the sides to the edges of the jam, forming pleats so the dough cradles the jam. Scatter the coconut flakes on top.
- Transfer the tart to the prepared baking sheet and bake for 20 to 25 minutes, until it has puffed and turned golden brown. Remove from the oven and let cool for a few minutes.
- Transfer to a dessert plate, spoon on the dollop of yogurt, and eat.
LEMON AND TOASTED-COCONUT MERINGUE PIE
Steps:
- For crust:
- Blend flour, coconut, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk egg yolk and 2 tablespoons ice water in small bowl to blend. Add to processor and blend until mixture begins to clump together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 2 hours. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling.)
- Roll out dough on floured surface to 13-inch round. Transfer to 10-inch-diameter glass pie dish. Fold overhang under; crimp decoratively. Pierce crust all over with fork; freeze 30 minutes.
- Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Bake until crust is pale golden, about 15 minutes longer. Cool completely on rack.
- For filling:
- Preheat oven to 300°F. Whisk sugar and cornstarch in heavy medium saucepan to blend. Whisk in yolks, whole eggs, lemon juice, and salt. Whisk over medium heat until mixture thickens and just begins to boil around edges, about 6 minutes. Add butter; whisk until smooth. Cool 10 minutes. Pour warm filling into crust.
- For meringue:
- Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar and 1 tablespoon powdered sugar and beat until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, then beat until stiff glossy peaks form, about 7 minutes. Gently fold 3/4 cup toasted coconut into meringue. Spread coconut meringue over warm filling, covering completely, sealing meringue to crust edges and mounding in center.
- Bake pie 30 minutes. Reduce oven temperature to 275°F; bake 30 minutes longer. Sprinkle remaining 1/4 cup toasted coconut over pie; continue to bake until meringue is light golden brown and set when pie is shaken slightly, about 15 minutes longer. Transfer pie to rack and cool completely, about 4 hours. (Can be made 1 day ahead. Refrigerate uncovered.)
LEMON CAKE WITH TOASTED COCONUT
This lemon-coconut cake is super moist and yummy. It is delicious with any type of fresh berry such as blueberries, raspberries, or strawberries.
Provided by Karen Brady Pastore
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Spread coconut on a baking sheet.
- Bake in the preheated oven until lightly toasted, about 5 minutes. Remove and let cool while you prepare the cake. Leave the oven on.
- Combine flour, baking powder, baking soda, and salt in a large bowl.
- Whisk eggs and sugar together in another large bowl until very well combined. Stir in milk, oil, lemon zest, lemon juice, and vanilla extract; mix until well combined. Fold in dry ingredients and add coconut. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.
Nutrition Facts : Calories 436.7 calories, Carbohydrate 48.7 g, Cholesterol 50.1 mg, Fat 25 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 7 g, Sodium 104.1 mg, Sugar 31.5 g
More about "lemon toasted coconut tart recipes"
ONE BOWL LEMON COCONUT TART - THE HOME COOK'S KITCHEN
From thehomecookskitchen.com
4.6/5 (8)Total Time 1 hrCategory DessertCalories 579 per serving
BEST LEMON COCONUT TART RECIPE - DELISH
From delish.com
Total Time 5 hrs
- Add melted butter and stir to combine. Pour mixture into prepared pan and pat into an even layer, including all the way up the sides.
LEMON COCONUT TARTS - TASTES OF HOMEMADE
From tastesofhomemade.com
LEMON COCONUT TART - BROMA BAKERY
From bromabakery.com
LEMON-COCONUT TART RECIPE - COUNTRY LIVING MAGAZINE
From countryliving.com
LEMON-COCONUT TARTS RECIPE | MYRECIPES
From myrecipes.com
EASY LEMON CAKE WITH MARSHMALLOW FROSTING
From howsweeteats.com
LEMON COCONUT CUPCAKES - PERFECTLY TART AND SWEET, …
From runawayrice.com
LEMON COCONUT TART | CANADIAN LIVING
From canadianliving.com
LEMON COCONUT CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
LEMON COCONUT TART — OATMEAL STORIES
From myoatmealstories.com
LEMON COCONUT TARTS WITH HOMEMADE LEMON CURD - HIDDEN PONIES
From hiddenponies.com
LEMON ICEBOX PIE WITH TOASTED COCONUT CRUST - BAKE OR BREAK
From bakeorbreak.com
FROZEN LIMONCELLO TART DESSERT RECIPE WITH TOASTED COCONUT
From thepondsfarmhouse.com
CREAMY LEMON COCONUT MACAROON TART | CANADIAN LIVING
From canadianliving.com
TWO-LAYER LEMON COCONUT TART - ROSE REISMAN
From artoflivingwell.ca
LEMON TART WITH COCONUT CRUST - THE SUGAR COATED COTTAGE
From thesugarcoatedcottage.com
LEMON TART WITH COCONUT CRUST RECIPE | MYRECIPES
From myrecipes.com
LEMON COCONUT TART - THE ELEMENTS OF LIVING
From theelementsofliving.com
LEMON COCONUT TART - BEST OF VEGAN
From bestofvegan.com
COCONUT-LEMON CREAM TARTLETS RECIPE - PILLSBURY.COM
From pillsbury.com
LEMON AND TOASTED COCONUT YELLOW CAKE WITH VANILLA GLAZE
From ninjatestkitchen.com
LEMON COCONUT CRUMB TARTS - SCIENTIFICALLY SWEET
From scientificallysweet.com
LEMON COCONUT TART RECIPE | WOOLWORTHS
From woolworths.com.au
EASY LEMON COCONUT TART RECIPE - NO-BAKE DESSERT RECIPES
From nobakerecipes.com
EASY MINI LEMON TARTS - BELLY FULL
From bellyfull.net
LEMON CAKE WITH COCONUT FROSTING - OH SWEET BASIL
From ohsweetbasil.com
NO FUSS COCONUT LIME TART. - HALF BAKED HARVEST
From halfbakedharvest.com
TOASTED COCONUT AND LEMON SALAD DRESSING (ALKALINE DIET)
From nomss.com
LEMON COCONUT CAKE - THE RECIPE CRITIC
From therecipecritic.com
CLASSIC NO-BAKE COCONUT LEMON TART [VEGAN, GLUTEN-FREE]
From onegreenplanet.org
LEMON AND TOASTED-COCONUT MERINGUE PIE RECIPE | BON APPéTIT
From bonappetit.com
COCONUT LIME TART - EVERYDAY PIE
From everydaypie.com
LEMON-COCONUT TART WITH BROWN-SUGAR CREAM RECIPE - FOOD
From foodandwine.com
THE EASIEST RECIPE TO MAKE COCONUT TART - FOOD MAGAZINE
From foodmag.ca
LEMON & TOASTED COCONUT TART | RECIPE | COCONUT TART, …
From pinterest.com
LEMON MERINGUE COCONUT MACAROON TARTS - KORENA IN THE KITCHEN
From korenainthekitchen.com
LEMON COCONUT CAKE/TART – MIAMYUMMY
From miamyummy.com
LEMON SUGAR COCONUT CREAM PIE. - HALF BAKED HARVEST
From halfbakedharvest.com
LEMON COCONUT CUSTARD TART | 12 TOMATOES
From 12tomatoes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love