Lemon & Coconut Tart

Words are too simple for emotions. Anxiety can be synonymous with nervousness, unease and also paralyzing fear. We say that one is depressed after a disappointing game result, one is depressed after losing their wallet, and one is also depressed when they’re looking down from the edge of a bridge. These feelings, these emotions, are sometimes felt simply flooding one’s mind, but some feel it deep in their stomach, suffocating in their chest, or clogging up their throat. We lack words that describe the combination of emotions. Despair can be hopelessness and sad, but what would we call the oxymoron of distress and delight, or the curdling mix of shock, remorse, hope, and guilt?p1000060

In this exhausting and futile quest to find the right words to explain the states of being, we end in frustration. We try to find refuge in an activity, where hopefully distracting emotions are numbed by the task at hand. My sanctuary is in the kitchen, so here I share with you a bright yellow tropical dessert which is anything but confusing. The tart case is also a simple one, where it just needs ot be pressed into the case, thus minimizing stress. It’s a lemon tart with some tropical coconut to help you cope with the cold winters.
p1000052Makes one 24cm pie

45g shredded coconut + more for garnish
60g flour
110g butter, melted
60g icing sugar
Pinch of salt
Filling (from Raymond Blanc)
2 tbsp lemon zest + more for garnish
85ml lemon juice
125g sugar
5 medium eggs
150ml double cream
Toast the coconut by spreading them in an even layer on a baking tray and baking it at 180C for about 10 minutes – watch it like a hawk to ensure it doesn’t burn. Leave to cool then mix the 45g with flour, butter, sugar and pinch of salt. Press it down and along the sides of a 24cm loose-bottomed tart tin.

Bake for about 20 minutes in the heated oven.

In the mean time, whisk the lemon zest, juice, sugar and eggs until combined then lastly whisk in the cream.  Place in the fridge until the tart case has had its time. Then pour the filling into the pie crust and bake at 150C for 20-30 minutes until just barely set.

Leave to cool for at least an hour and then garnish with lemon zest and toasted shredded coconut.

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