Rustic Lemon Coconut Tart
There’s always a lot said about how most cooks who like cooking aren’t the greatest of bakers. Well i am one of those. I don’t really enjoy baking because it takes a lot of time, it’s too precise for my style and there are so many dishes to take care of after!!
Yes i know im lazy.
Its one of those days, it’s a lazy day, so i wont write too much.
The other day though, i was sitting down and it hit me that we don’t see enough pies and tarts anymore; we are a cake and cupcake society now, and i don’t like these rich creamy desserts, ya they’re great to have a slice of from time to time, but i much prefer the tartness of well, tarts, and the textures you can easily find with pies. This is why i made a lemon tart out of pure boredom; so i tried to make it as quick, painless and rustic as possible.
Not caring about presentation or certain baking rules. This is express baking, the result is good, it satisfies and makes you smile. It wont win you any prizes, but it’ll make you sit back after a heavy dinner and make you feel like your 6 yrs old again. Or maybe you are in one of those American movies, in the diner scene, the coffee is old and cold, but the pies and tarts are to die for.
A stress free, fun, lemon coconut tart.
Dough: Mix together 8tbsp butter, 1 1/3 cup flour, 2 2/3 tbsp ice cold water, 2 tsp of salt, 2 tsp of brown sugar. Form a big ball. Put in the fridge for an hour.
Roll it out into a circle and place in your tart mold. Bake for 20 mins at 180c.
Filling: 1 can of condensed milk, 6 egg yolks, 1 can of coconut cream, 1 cup freshly pressed lemon (or coconut juice).
Place the filling in a baked and cooled pie crust, bake for 30mins at 180c. until set. leave out for 2 hours, then place in a fridge overnight or for at least 4 hours.
When ready to serve, make some whipped cream and top it with some fresh sweet fruits.
Have a good foodie weekend friends! I have a triathlon this weekend, wish me luck!