Baked lemon and co­conut tart

Fairlady - - HEALTHY EATING -

Serves 8-10 Prep time and bak­ing: 50 min­utes (+cool­ing and re­frig­er­a­tion) This tart can be made a day ahead. Store in an air­tight con­tainer in the re­frig­er­a­tor. • 200g rice cook­ies (see Test Kitchen tips)

• ½ cup (40g) des­ic­cated co­conut

• 1 egg white • 4 eggs

• ½ cup (110g) raw cas­tor sugar

(or co­conut sugar)

• ½ cup (125ml) lemon juice

• 2/3 cup (160ml) light thick­ened cream

1. Pre­heat the oven to 160°C (140°C fan-forced).

2. Process cook­ies un­til finely crushed. Add co­conut and egg white; process un­til com­bined. Press bis­cuit mix­ture firmly over the base and up the side of a greased 24cm (2.8cm deep) round loose-based flan tin. Place on an oven tray and freeze for 10 min­utes while pre­par­ing the fill­ing.

3. Lightly whisk the eggs and sugar in a medium bowl un­til com­bined. Add the re­main­ing in­gre­di­ents and whisk un­til com­bined. Pour the fill­ing into the flan tin.

4. Bake for about 30 min­utes or un­til the fill­ing is just set and slightly wob­bly in the cen­tre. Leave to cool, then re­frig­er­ate un­til cold. Serve cold.

Not suit­able for freez­ing or mi­crowav­ing.

Test Kitchen tips: *We used Arnott’s rice cook­ies in this recipe. *You can use this base as a sub­sti­tute for bis­cuit bases in cheese­cakes and other sweet baked tarts.

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