Lemon-Coconut Tart with Brown-Sugar Cream

Name: Lemon-Coconut Tart with Brown-Sugar Cream
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters cream of coconut, such as Coco Lopez; 0 teaspoons cream of tartar; 4 larges egg yolks; 315 milliliters crushed graham cracker crumbs (10 squares); 355 milliliters cold heavy cream; 118 milliliters fresh lemon juice; 2 teaspoons finely grated lemon zest; 59 milliliters light brown sugar; 0 teaspoons salt; 2 pints strawberries, hulled and sliced; 2 Tbsps sugar; 397 grams sweetened condensed milk; 59 milliliters sweetened shredded coconut; 158 milliliters sweetened shredded coconut; 6 Tbsps unsalted butter, melted; 1 teaspoon pure vanilla extract

Lemon-Coconut Tart with Brown-Sugar Cream might be just the dessert you are searching for. This recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 8g of protein, 40g of fat, and a total of 687 calories. This recipe serves 8. It is a good option if you're following a vegetarian diet. If you have brown sugar, sugar, egg yolks, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 4 hours.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

Lightly butter a 9-inch glass pie plate. In a medium bowl, mix the graham cracker crumbs, coconut and sugar with the butter until evenly moistened. Press the crumbs over the bottom and up the side of the pie plate in an even layer.

Ingredients you will need

Graham Cracker Crumbs

Coconut

Butter

Sugar

Equipment you will use

Bowl

Bake in the center of the oven for 8 minutes, or until lightly golden and barely set.

Equipment you will use

Oven

In a medium bowl, whisk the egg yolks with the sweetened condensed milk, lemon zest, vanilla, cream of tartar and salt. Slowly whisk in the lemon juice and cream of coconut until smooth.

Ingredients you will need

Sweetened Condensed Milk

Cream Of Coconut

Cream Of Tartar

Lemon Juice

Lemon Zest

Egg Yolk

Vanilla

Salt

Equipment you will use

Whisk

Bowl

Pour the filling into the crust and bake for 20 minutes, or until the filling is just set but still slightly jiggly in the center.

Ingredients you will need

Crust

Equipment you will use

Oven

Transfer the tart to a wire rack to cool, then refrigerate until chilled, about 3 hours.

Equipment you will use

Wire Rack

Spread 1/3 cup of the shredded coconut on a baking sheet and toast in the oven for about 3 minutes, or until it is golden.

Ingredients you will need

Shredded Coconut

Spread

Toast

Equipment you will use

Baking Sheet

Oven

Transfer the toasted coconut to a plate and stir in the remaining 1/3 cup of coconut.

Ingredients you will need

Coconut

Just before serving, in a medium bowl, toss the strawberries with 2 tablespoons of the brown sugar and let stand until juicy, about 10 minutes. In a large bowl, whip the heavy cream with the remaining 2 tablespoons of brown sugar until firm.

Ingredients you will need

Strawberries