Best Lemon Toasted Coconut Tart Recipes

Blueberry-Lemon Tart with Toasted Coconut image

Number Of Ingredients 4

1 (4 by 4-inch) square frozen store-bought puff pastry, preferably all-butter (such as Dufour brand), defrosted
1/4 cup Blueberry Lemon Jam (page 10)
2 tablespoons unsweetened, large coconut flakes
2 tablespoons low-fat Greek-style yogurt, whisked smooth

Steps:

Preheat the oven to 400°F. Line a baking sheet with parchment paper.
On a lightly floured countertop, roll out the pastry to about 6 inches square. Pierce the dough every 1/2-inch with a fork; this helps the pastry rise evenly. Mound the jam in the center of the dough. Lightly moisten the edges of the dough with water and pull and fold up the sides to the edges of the jam, forming pleats so the dough cradles the jam. Scatter the coconut flakes on top.
Transfer the tart to the prepared baking sheet and bake for 20 to 25 minutes, until it has puffed and turned golden brown. Remove from the oven and let cool for a few minutes.
Transfer to a dessert plate, spoon on the dollop of yogurt, and eat.

LEMON & TOASTED COCONUT TART image

Provided by Nancy J. Patrykus

Time 55m

Number Of Ingredients 7

1/2 pkg. refrigerated pie crust
2 large fresh lemons
6 eggs, slightly beaten
1- 3/4 to2 c sugar
1/2 c melted butter
1 c shredded coconut,-- toasted : see recipe below
cool-whip

Steps:

1. Pre-heat oven to 350F. Then toast shredded coconut. Recipe at the bottom. Next fit pie crust into a 10 inch pie plate. trim edges.
2. Zest or grate peel from lemons,set aside. Juice both lemons into a bowl. Strain juice to measure 1/4 cup of juice.
3. Combine lemon peel,lemon juice,eggs and sugar into a blender. Cover and blend for 1 minute.Scrape down sides. Add melted butter,blend 30 seconds. Pour mixture into pastry shell.
4. Bake 45 minutes, till set. Cool on a wire rack. Serve topped with toasted coconut,and cool whip on the side if desired
5. Sprinkle shredded coconut on to a ungreased cookie pan, in a single layer. Place in the 350 degree oven and time for 5 minutes. Watch carefully and stir once or twice with a spatula. When it is a light brown in color, remove pan immediately, let cool before putting on top of your tart. Serve with cool whip on the side if desired.