Lemon Fruit Tart with Coconut Shell
So I had a really crap week, really bad, I felt really screwed over by someone I cared about and I may have spent several days lying around with tissues and ice-cream or not :).
Then my friend Louie set me a challenge, could I make a gluten free fruit tart?
There is nothing better when you feel like crap than to cook something that is celebratory and forces you smile just by looking at it and fruit tarts are such bursts of colour.
So I took up Louie’s challenge.
The first two efforts went in the bin, despite using flour assured by the manufacturer, was perfect for gluten free pastry. The outcomes were like most gluten free pastry, rubbery enough to re-tread a tyre.
So I then I had a light bulb moment and here is what I came up with for Louie.
And if you live in Cairns and want to try the real thing – the actual tart I made, you can do so at the gorgeous Louie’s gorgeous café – Tosca’s at Earlville. (P.S thanks Louie for cheering me up)
I made this with a lovely zingy lemon filling but I will also give you the recipe for a chocolate
1 1/2 cups of shredded coconut
butter for greasing
2 tablespoons of marmalade jam
for lemon filling
250 mls of cream
250 gr of cream cheese
100 gr of lemon curd/butter
for chocolate filling
250 mls of cream
1 cup of chopped chocolate good quality
To Make the Tart Shell
You will need to really grease with butter or margarine a pie/tart tin.
The best to use is one with a removable side.
Now you can’t grease this enough. Its really important every part of the tin is well greased.
Separate 3 eggs. Put the yolks aside (don’t tip them out you will need them) and mix the egg whites with one and a half cups of shredded coconut.
Gently spread this over the bottom and sides of the tin. It will be quite a thin layer. But egg white is an excellent binder. Artists used to use it as a medium to paint with by mixing egg whites and pigments.
Put it in a slow over around 160C until it browns. Leave to cool.
To Make the Filling
In a saucepan mix together 250g of cream cheese, 4 generous tablespoons of lemon curd/butter and 250 mls of cream. Stir this together over a low heat until there are no lumps and it is runny or alternatively mix it all up in a blender. Continuing over a low heat mix in the 3 egg yolks. Continue stirring over a low heat until you see the first sign of reaching a boil. Its important to keep stirring, you dont want the egg to cook, you dont want the filling to catch on the bottom of the saucepan and burn or create lumps.
Remove and leave to cool a little.
Putting it altogether
Pour the filling into the pie shell and pop it in the fridge to really cool.
Once cool decorate with fresh fruits and glaze.
Bring to the boil 2 tablespoons of marmalade jam/jelly.
With a pastry brush gently brush the hot jam over the fruit.
Decorate with fresh mint leaves.
Melt together I cup of chopped dark chocolate (good quality) and 250 mls of cream Add the egg yolks Stir continuously until the first sign of boiling as above.