Lemon-Coconut Tart with Passion Fruit Cream

Name: Lemon-Coconut Tart with Passion Fruit Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: Global
Ingredients: 4 larges eggs, at room temperature; 591 milliliters granulated sugar; 710 milliliters heavy cream; 118 milliliters fresh lemon juice; 1 Tbsp finely grated lemon zest; 237 milliliters 1/2 pound mascarpone , at room temperature; 158 milliliters fresh passion fruit pulp (from about 10 passion fruits), plus more for garnish (see Note); 118 milliliters superfine sugar; 20 servings Sweet Tart Shells; 710 milliliters shredded unsweetened coconut

This gluten free recipe serves 20. One portion of this dish contains approximately 4g of protein, 28g of fat, and a total of 408 calories. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up passion fruit pulp, tart shells, heavy cream, and a few other things to make it today.

Instructions

Preheat the oven to 32

Equipment you will use

Oven

In a large bowl, whisk the eggs with the granulated sugar and lemon zest until combined.

Ingredients you will need

Granulated Sugar

Lemon Zest

Egg

Equipment you will use

Whisk

Bowl

Whisk in the lemon juice and 2 cups of the heavy cream, then stir in the coconut.

Ingredients you will need

Heavy Cream

Lemon Juice

Coconut

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Whisk

Pour the filling into the tart shells.

Ingredients you will need

Tart Shells

Bake the tarts for about 50 minutes, or until the filling is just set and the tops are deep golden around the edges.

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Oven

Transfer to racks and let cool.

In a bowl, combine the mascarpone with the remaining 1 cup of cream and the superfine sugar. Beat at medium speed just until the cream begins to thicken.

Ingredients you will need

Superfine Sugar

Mascarpone