Recipe for Coconut Tart

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Yield:

1 servings

Ingredients:

Amount	Ingredient
1 x	25 cm sweet shortcrust pastry cake, baked blind
2 x	Eggs
	Grated zest and juice of 2 lemons
200 gm	Caster sugar
375 ml	Double cream

Instructions:

Instructions: Preheat the oven to 160C/325F/gas3. Mix the eggs, lemon zest and caster sugar for one minute. Gently mix in the cream, then the lemon juice and finally the desiccated coconut.

Pour into the pastry shell and bake until golden all over (about 40 minutes). Remove and cool - leave for about one hour to firm up.

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