Simple Citrus-Coconut Tart!

Last week one of my closest friends moved into a new house, and we have a celebratory tradition of Lemon tarts whenever something exciting happens! This Citrus-Coconut Tart is a great variation of that. The Coconut in the pastry really adds that extra texture and so much taste! 

So here's the recipe....

For the pastry  

- 100g Icing Sugar

- 100g Desicated coconut

- 200g Plain Flour

- 125g Butter

Chuck all of that in a food processor and blitz it till all the butter in mixed in!

Then add four egg yolks and process again until it come into a ball. The pastry should be firm but a little sticky! Ideally you should rest it in the fridge for an hour or so but you can press it straight into the tin if you like. 

Blind bake it for about 15 minutes depending on how thick you like your pastry! It should be golden brown and feel crispy around the edges!

For the Citrus Curd

- Squeeze out the juice of three lemons {If you like your cakes a bit tangy add the zest aswell!}

-150g Butter

-100g Sugar

Put the butter, sugar and lemon juice in a saucepan and bring to the boil; Once it's boiled let it cool for a few minutes. 

Whilst your lemoney mix is cooling whisk together four whole eggs and another 100g of sugar. Then slowely pour the hot mix onto the eggs whilst continuously whisking.

Once that's all combined stick it back into the saucepan and slowly bring it back up to the boil. Now if your sitting at your desk screaming You cant boil eggs it'll split like custard!  Never fear, thanks to some loophole in the food science handbook the lemons somehow prevent the eggs from splitting! So yay for uncurdled eggs. You will however, have to stand at the stove for a good 15 minutes constantly stirring to make sure it doesn't catch on the bottom. Once it's thickened up nicely pour it into a long dish and cool it in the fridge overnight.

Just before you go to serve it pour the curd in so you don't get soggy pastry, unless your into soggy pastry in which case go right ahead! I sprinkled some toasted coconut around the outsides; you could use slivered almonds or if your feeling adventurous try candying some limes for that extra special WOW!

I'd love to know if you attempt to make this! It's a little time consuming but so yuumy!