Lemon & Co­conut Tart

Recipes+ - - Contents -

SERVES 8 PREP 15 min­utes + 10 min­utes to freeze + 15 min­utes to chill

COOK 30 min­utes

200g rice cook­ies

½ cup des­ic­cated co­conut 1 egg white

4 eggs, at room tem­per­a­ture ½ cup raw caster sugar

½ cup lemon juice

2/3 cup light thick­ened cream,

plus ½ cup ex­tra (op­tional)

1 Pre­heat oven 160ºC/140ºC fan-forced. Process cook­ies un­til finely crushed. Add co­conut and egg white; process un­til com­bined. Press bis­cuit mix­ture firmly over the base and side of a greased 24cm round tart pan with re­mov­able base. Place on an oven tray; freeze for 10 min­utes.

2 Whisk eggs, sugar, juice and cream in a jug. Pour fill­ing into bis­cuit crust. Bake for 30 min­utes or un­til just set at cen­tre. Cool slightly. Chill for 15 min­utes or un­til firm. Serve with ex­tra cream (if us­ing).

BUD­GET WIN­NER $1.95 A SERVE

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