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Sunday, 1 March 2015

Gluten Free Lemon Coconut Tart

If it were up to me - desserts would always be chocolate, and probably contain whipping cream in some form or another.  However, not everybody shares my love of chocolate, especially my husband, so I'm always looking for new recipes that don't contain chocolate.  I found this one the other day in a magazine and thought I'd try it for a dinner party I was asked to bring dessert for - as always slightly adapted to the way I cook.

It's lemony and coconuty, and a little tart.  Looking at the ingredients beforehand I thought it would be a little too rich, but the tart lemony taste cuts the richness to make it rather light.  And for those concerned with gluten, it is 100% gluten free.

I didn't take any pictures while making the recipe, but the instructions are pretty clear on their own.

Gluten Free Lemon Coconut Tart

Recipe by Fluudbloggler
  • 2 cups sweetened, shredded coconut, toasted (instructions for tasting, below)
  • 2 egg whites
  • 1 tbsp cornstarch
  • 2/3 cup sweetened condensed milk
  • 1/2 cup freshly squeezed lemon juice
  • 2 whole eggs
  • 2 egg yokes (from whites above)
  • 1/2 tsp vanilla
  • 1 package cream cheese
  • 1/2 cup coconut cream (can also use coconut milk)
  • 1/2 cup icing sugar
  • 1/4 tsp coconut extract
Cooking Directions
  1. Pre-heat oven to 350.
  2. Spread coconut evenly over cookie sheet, and bake about 10-15 minutes until toasted.
  3. Once coconut has cooled, put 1 3/4 cups in a food processor and pulse until it makes coarse crumbs.
  4. Whisk egg whites and corn starch together until fluffy and shiny (not as stiff as you would for a meringue).
  5. Gently fold coconut crumbs into egg white mixture.
  6. Slightly butter an 8" spring form pan, and cover bottom with tin foil to avoid leaking through cracks of spring form.
  7. Pour egg white/coconut mixture into pan and spread evening.
  8. Bake for 12-14 minutes.
  9. Place in fridge to cool.
  10. Whisk together condensed milk, lemon juice, eggs and egg yokes, and vanilla.
  11. Mix until smooth.
  12. Pour over egg white crust.
  13. Bake for 25 minutes until firm.
  14. Place in fridge to cool - cool for about 20 minutes.
  15. Beat cream cheese until very smooth.
  16. Gradually add the coconut cream, continue beating until well combined.
  17. Add icing sugar and coconut extract and again combine until well mixed.
  18. Pour over top of the lemon mixture.
  19. Cool in fridge until well set - at least 4 hours.
  20. When ready to serve, run a knife around the edges, and open springform pan.
  21. Place on plate, and press remaining coconut on the edges.

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