Lemon-Coconut-Tart

Name: Lemon-Coconut-Tart
Prep time: 60 min
Cook time: 300 min
Total time: 360 min
Yield: 12 Portionen
Ingredients: 200 g Flour; 50 g Desiccated coconut; 80 g Sugar; 120 g Cold butter; 1 pinch Salt; 1 piece Egg (size M); 3 piece Lemons (1 organic); 2 piece Eggs (size M); 2 piece Egg yolks; 150 g Sugar; 3 tbsp Cornstarch; 60 ml Limoncello; 100 ml Dry sparkling wine; 180 g Butter; 2 piece Egg whites; 1 pinch Salt; 100 g Sugar

Cake

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Cook Time

6 h

Servings

Difficulty

Medium

Prep Time

60 Min

This Thermomix® recipe for Lemon-Coconut-Tart is ready in 6 h and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This Lemon-Coconut-Tart is an absolute eye-catcher on every coffee table! The crispy shortcrust pastry with coconut flakes harmonizes wonderfully with the creamy lemon filling, which gets a special note through a dash of Limoncello and sparkling wine. The tart is not only visually a highlight, but also tastes wonderfully refreshing and light. Perfect for sunny days or as a festive dessert. The preparation takes some time, but the result is worth every effort! A recipe that I always like to bake.

Ingredients (17 ingredients)

200 g Flour
50 g Desiccated coconut
80 g Sugar
120 g Cold butter
1 pinch Salt
1 piece Egg (size M)
3 piece Lemons (1 organic)
2 piece Eggs (size M)
2 piece Egg yolks
150 g Sugar
3 tbsp Cornstarch
60 ml Limoncello
100 ml Dry sparkling wine
180 g Butter
2 piece Egg whites
1 pinch Salt
100 g Sugar

Preparation (9 steps)

Prepare shortcrust pastry

Thermomix® Setting

2 min/Kneading speed

Put 200 g flour, 50 g desiccated coconut, 80 g sugar, 120 g cold butter in pieces, 1 pinch of salt and 1 egg into the mixing bowl and knead for 2 min./kneading level to a smooth dough.

120

Cool dough

Form the dough into a flat ball, wrap in cling film and chill in the refrigerator for 30 minutes.

Blind bake tart base

Roll out the chilled dough on a floured work surface into a circle (approx. 32 cm Ø). Place the dough in a greased and floured tart pan (28 cm Ø), prick the bottom several times with a fork. Cover with baking paper and dried peas and bake in the preheated oven (200°C top/bottom heat) for approx. 20 minutes. Remove dried peas and baking paper and bake the base for another 10 minutes.

Prepare lemons

Wash the organic lemon in hot water and finely grate the zest. Halve all the lemons and squeeze out the juice. Measure out 80 ml of juice.

Prepare cream

Thermomix® Setting

8 min/176°F/Speed 3 80

Put 2 eggs, 2 egg yolks, 150 g sugar, 3 tbsp cornstarch, 60 ml Limoncello, 100 ml sparkling wine and the grated lemon zest and 80 ml lemon juice into the mixing bowl and heat for 8 min./80°C/level 3 without the measuring cup.

480

Stir in butter

Thermomix® Setting

30 sec/Speed 3

Add 180 g butter in pieces and stir for 30 sec./level 3 until the butter has melted.

Fill and chill tart

Spread the cream evenly on the pre-baked tart base and chill in the refrigerator for at least 4 hours.

Prepare meringue

Thermomix® Setting

3 min/Speed 3.5

Put 2 egg whites and 1 pinch of salt into the mixing bowl and beat until stiff with the butterfly for 3 min./level 3.5. Slowly sprinkle in 100 g of sugar.

180

Decorate tart

Carefully remove the tart from the pan. Fill the meringue into a piping bag with a large rose petal nozzle and pipe in wave form as a wide strip onto the tart. Briefly torch with a kitchen gas burner. Garnish with lemon zest and serve.