kansasgirl
Senior Cook
This is a really delicious and beautiful dessert.
Fresh Fruit and Lemon Custard in a Coconut Crust
1 c AP Flour
3/4 c Cocount, shredded
6 tb Butter
2 tb Sugar
1 Egg yolk
1 Lemon, large
6 tb Butter
1/3 c Sugar
1 tb Cornstarch
1 c Heavy cream
3 c Raspberries, fresh
2 c Blueberries, fresh
**Note - other types of fruit can be used - sliced strawberries, blackberries, sliced banana, sliced mango, sliced kiwi, sliced pears, sliced peaches, fresh pitted cherries, etc.
Coconut Pastry:
Preheat oven to 350F
1.In a medium bowl, measure flour, coconut, butter, sugar and egg yolk. With fingertips, mix just until blended.
2.Press dough into bottom and up sides of 10" tart pan with removable bottom. With fork, prick tart shell in many places to prevent puffing and shrinking during baking.
3.Line inside of tart shell with foil. Bake 10 minutes in preheated oven. Remove foil, prick dough again. Bake tart shell 10-15 minutes longer or until just golden. Cool tart shell in pan on wire rack.
Lemon Custard Filling:
1.Grate 1 ts of zest from lemon and squeeze 3 tb of juice; set aside.
2.In a heavy saucepan over medium-low heat, heat butter, sugar and cornstarch, stirring constantly, until mixture thickens and boils, then boil 1 minute.
3.In a small bowl beat egg yolks with a fork, then stir in small amount of hot sugar mixture in pan, stirring rapidly to prevent lumping.
4.Cook, stirring constantly, until mixture thickens and coats spoon well, about 1 minute (mixture should be about 170F - 175F).
5.Remove saucepan from heat. Stir lemon peel and lemon juice into custard, cover custard and refrigerate until very cold, about 1 hour.
6.In a small bowl, with mixer at medium speed, beat heavy or whipping cream until soft peaks form. With rubber spatula, gently fold whipped cream into custard, taking care not to loose the airyness of the cream.
Assembly:
1.Evenly spoon Lemon Custard filling into cooled Coconut Crust tart shell. Arrange raspberries and blueberries (or other fruits as desired) around tart in circular pattern. Refrigerate 1 hour or until custard sets. Serve chilled.
Fresh Fruit and Lemon Custard in a Coconut Crust
1 c AP Flour
3/4 c Cocount, shredded
6 tb Butter
2 tb Sugar
1 Egg yolk
1 Lemon, large
6 tb Butter
1/3 c Sugar
1 tb Cornstarch
1 c Heavy cream
3 c Raspberries, fresh
2 c Blueberries, fresh
**Note - other types of fruit can be used - sliced strawberries, blackberries, sliced banana, sliced mango, sliced kiwi, sliced pears, sliced peaches, fresh pitted cherries, etc.
Coconut Pastry:
Preheat oven to 350F
1.In a medium bowl, measure flour, coconut, butter, sugar and egg yolk. With fingertips, mix just until blended.
2.Press dough into bottom and up sides of 10" tart pan with removable bottom. With fork, prick tart shell in many places to prevent puffing and shrinking during baking.
3.Line inside of tart shell with foil. Bake 10 minutes in preheated oven. Remove foil, prick dough again. Bake tart shell 10-15 minutes longer or until just golden. Cool tart shell in pan on wire rack.
Lemon Custard Filling:
1.Grate 1 ts of zest from lemon and squeeze 3 tb of juice; set aside.
2.In a heavy saucepan over medium-low heat, heat butter, sugar and cornstarch, stirring constantly, until mixture thickens and boils, then boil 1 minute.
3.In a small bowl beat egg yolks with a fork, then stir in small amount of hot sugar mixture in pan, stirring rapidly to prevent lumping.
4.Cook, stirring constantly, until mixture thickens and coats spoon well, about 1 minute (mixture should be about 170F - 175F).
5.Remove saucepan from heat. Stir lemon peel and lemon juice into custard, cover custard and refrigerate until very cold, about 1 hour.
6.In a small bowl, with mixer at medium speed, beat heavy or whipping cream until soft peaks form. With rubber spatula, gently fold whipped cream into custard, taking care not to loose the airyness of the cream.
Assembly:
1.Evenly spoon Lemon Custard filling into cooled Coconut Crust tart shell. Arrange raspberries and blueberries (or other fruits as desired) around tart in circular pattern. Refrigerate 1 hour or until custard sets. Serve chilled.
