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Coconut Tart with Passion Fruit Cream
A delicious baked coconut tart served with a rich, whipped mascarpone and passion fruit cream.
Baking
Vegetarian
Dessert
Coconut
Passion Fruit
Estimated Nutrition
Calories
992.1
kcal / serving
5952.6 kcal total
Carbs
55.4
g
per serving
332.1 g total
Fat
83.6
g
per serving
501.8 g total
Protein
9
g
per serving
54.2 g total
Cook Time
40
minutes
Serves
6
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
200
g
Caster Sugar
2
tbsp
Icing Sugar
Dairy
2
piece
Eggs
Free-range
375
ml
Double Cream
For the tart
250
g
Mascarpone
Warmed to room temperature
50
ml
Double Cream
For the passion fruit cream
Fruits
2
piece
Lemon
Juiced and zest removed
3
piece
Passion Fruit
Pulp removed
GrainsCereals
1
piece
Shortcrust Pastry Tart Shell
25cm, sweetened, blind baked
NutsSeeds
300
g
Desiccated Coconut
Method
1
Preheat the oven to 160°C.
2
Mix the eggs, lemon zest, and caster sugar in a clean bowl for one minute.
3
Gently stir in the cream, lemon juice, and desiccated coconut.
4
Pour the mixture into the pastry shell and bake for 40 minutes until golden.
5
Remove from the oven and allow to cool for one hour.
6
Combine the room-temperature mascarpone, double cream, and icing sugar in a bowl.
7
Whip the cream until it thickens, then beat in the passion fruit pulp until firm.
8
Serve tart wedges with a spoonful of the passion fruit cream.