- Lemon Curd, Mixed Berry & Coconut Tart.jpg (33.96 KiB) Viewed 280 times
Preparation time: 5 minutes + cooling time
Cooking time: 15 minutes
Serves: 6
No nutritional information available.
Ingredients
- 320g packet ready-rolled puff pastry, defrosted if frozen
- Beaten egg, to glaze
- 400g lemon curd
- 75g desiccated coconut
- 120g blueberries
- 120g raspberries
- Icing sugar, sifted, for dusting
Method
1. Preheat the oven to 220°C/Fan 200°C/Gas Mark 7. Unroll the pastry, leave on the paper and place on a baking tray. Cut the pastry in half widthways.
2. Brush the edges of one pastry half with beaten egg. Cut the second pastry half into 2cm strips. Twist the strips and arrange around the edge of the first pastry half to form a border. Brush the twisted strips with more egg and prick the base with a fork. Bake for 15 minutes or until golden and puffed. Gently press the pastry base down with your hand. Leave to cool.
3. Mix the lemon curd and coconut together in a bowl, then spread evenly on the pastry base. Top with the blueberries and raspberries and dust with icing sugar. Serve decorated with coconut shavings and mint sprigs, if liked.
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