Name: Lemon curd, mixed berry and coconut tart
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
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

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

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Serves 6

Prep

Cook

15M

Total

20M

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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