Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by MyRecipes April 2011

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Credit: Mark Thomas; Styling: Stephana Bottom

Recipe Summary

prep:
30 mins
chill:
4 hrs
bake:
20 mins
total:
4 hrs 50 mins
Yield:
Serves 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make curd: In a pan, whisk yolks, zest, juice, sugar and salt. Cook over medium heat, whisking constantly, until mixture thickens, 8 to 10 minutes.

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  • Remove from heat; whisk in butter, one piece at a time, until melted. Strain into a bowl. Cover with plastic wrap, pressing directly onto surface of curd. Refrigerate at least 4 hours.

  • Make crust: Stir coconut, crumbs and butter until blended. Firmly press onto bottom and up sides of a 10-inch tart pan. Chill 30 minutes.

  • Preheat oven to 350ºF. Bake crust until golden, 15 to 20 minutes. Let cool on a rack.

  • Spread curd in crust. Remove tart from pan; slice and serve.

Nutrition Facts

503 calories; fat 34g; saturated fat 23g; protein 4g; carbohydrates 48g; fiber 1g; cholesterol 226mg; sodium 169mg.
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