No one will guess how quickly and easily you made this sweet treat. If you ask me, lemon desserts are perfect for the hot months because they are fresh and cool.
I’m sure you’ll be making this tart with its delicious lemon cream and fluffy coconut cream many times this summer. It’s so simple and so delicious.
Easy lemon tart with coconut cream
No one will guess how quickly and easily you made this sweet treat. If you ask me, lemon desserts are perfect for the hot months because they are fresh and cool.
Ingredients
For the base
- 185 grams digestive biscuits crushed
- 30 grams desiccated coconut
- 45 grams roasted almonds ground
- 125 grams unsalted butter melted
For the lemon cream
- 400 grams sweetened condensed milk
- 240 grams heavy cream
- 1 tsp vanilla extract or 1 sachet vanilla sugar
- 5 grams 1 tsp lemon zest
- 130 grams lemon juice
- 240 grams 4 large eggs
For the topping
- 240 grams heavy cream
- 30 grams cream cheese
- 1 tsp vanilla extract or 1 sachet vanilla sugar
- 45 grams icing confectioners sugar
- Desiccated coconut for garnish
Instructions
Make the base
- Preheat the oven to 175°C. Place the crushed biscuits, coconut, and almonds in a bowl. Pour the melted butter over the mixture and stir well to combine. Spread the mixture over the base and sides of a round tart pan, approximately 23 cm in diameter. Press down with your hands so that the mixture sticks together well. Bake in the preheated oven for 10 minutes. Leave the base to cool at room temperature.
Make the lemon cream
- Lower the oven temperature to 150°C. Put the sweetened condensed milk, cream, vanilla extract, and lemon zest in a bowl (you can use a mixer). Stir with a whisk to combine. Add the lemon juice and stir again — the mixture may thicken slightly. Lightly beat the eggs with the egg yolks and add them to the bowl. Stir to combine well.
- Pour the lemon cream over the biscuit base. Bake for 30 minutes at 150°C. Allow the dessert to cool completely at room temperature. Then cover it with plastic wrap and refrigerate for at least 2 hours.
Make the topping
- Place the heavy cream, cream cheese, vanilla, and powdered sugar in the mixer bowl. Beat on high speed until the cream thickens and becomes like whipped cream. Spread the fluffy cream over the lemon cream. If desired, sprinkle with desiccated coconut. Leave the dessert to cool in the refrigerator for at least 2 hours before serving.
