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Kiriana's Coconut, Lemon and Passion Fruit Tart

Desserts

Kiriana's Coconut, Lemon and Passion Fruit Tart

Name: Kiriana's Coconut, Lemon and Passion Fruit Tart
Prep time: 15 min
Cook time: 40 min
Yield: 6
Ingredients: Base; 1 batch Puff Pastry (link to recipe at the bottom of this page); Filling; 1 x 395g tin condensed milk; 125ml lemon juice; 100ml passionfruit pulp; 4 egg yolks; Meringue; 4 egg whites; ¼ cup Chelsea Caster Sugar; 1 cup coconut thread; ¼ tsp salt; ½ tsp vanilla essence

Preparation

15 mins

Bake

40 mins

Difficulty

Servings

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Ingredients
Method

Ingredients

Base

1 batch Puff Pastry (link to recipe at the bottom of this page)

Filling

1 x 395g tin condensed milk
125ml lemon juice
100ml passionfruit pulp
4 egg yolks

Meringue

4 egg whites
¼ cup Chelsea Caster Sugar
1 cup coconut thread
¼ tsp salt
½ tsp vanilla essence

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

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Method

Preheat oven to 180°C. Grease a 25cm tart tin (or you can use individual tart tins) and line the bottom and sides with baking paper.

Base: Puff Pastry recipe (recipe link below), make the day before to allow for it to "rest'.

Roll out pastry on a lightly floured bench, lay over prepared tin and press firmly into prepared tin, trimming away edges. Blind bake for 10 minutes in the centre of oven. Remove beans/rice and cook for a further 5 minutes.

While base is cooking, prepare filling by putting all the ingredients in a large bowl and mixing well. Pour over the cooked base and return to oven for a further 15 minutes, bake until set.

Prepare meringue by beating egg whites with an electric mixer until soft peaks form. Beat in sugar, coconut, salt and vanilla. Spread meringue evenly over cooked filling.

Bake for 10 minutes or until meringue is light brown. Cool for 15 minutes then place in the refrigerator to set.