Recipe

Lemon curd, mixed berry and coconut tart

This lemon curd tart recipe creates a zesty sweet treat that's ready in minutes! Paired with coconut and studded with mixed berries, this tart is delicious dusted with icing sugar and served in slices

Dec 03, 2017 11:50pm
  • 5 mins preparation
  • 15 mins cooking
  • Serves 6
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Ingredients

  • 2 sheets puff pastry
  • 1 egg, whisked
  • 420 gram lemon curd
  • 1 cup desiccated coconut
  • 125 gram blueberries
  • 125 gram raspberries
  • icing sugar for dusting
  • toasted shaved coconut, micro lemon balm to garnish

Method

  • 1
    Preheat oven to hot, 200°C. Line an oven tray with baking paper.
  • 2
    Halve 1 sheet of pastry and place on tray. Slice second pastry sheet into 2cm strips. Brush edges of pastry with a little whisked egg.
  • 3
    Twist strips and arrange around edges of pastry to form borders, cutting to fit. Prick the base with a fork. Bake for 15 minutes until golden and puffed. Gently press centres down with hand. Allow to cool.
  • 4
    In a bowl, combine lemon curd with coconut. Spread evenly between the pastry bases. Top with combined blueberries and raspberries.
  • 5
    Dust with icing sugar, then scatter with toasted coconut and lemon balm.

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