- 2 free-range eggs
- 2 lemons, juice and zest
- 200g/7oz caster sugar
- 375ml/13fl oz double cream
- 300g/11oz desiccated coconut
- 25cm/10in sweetened shortcrust pastry tart shell, blind baked (you can use ready-made)
- 250g/9oz mascarpone
- 50ml/2fl oz double cream
- 2 tbsp icing sugar
- 3 passion fruit, sliced in half and pulp removed
- Preheat the oven to 160C/320F/Gas 2.
- For the tart, mix the eggs, lemon zest and caster sugar in a clean bowl throughly, for a minute.
- Gently mix in the cream, then the lemon juice and finally the desiccated coconut.
- Pour into the pastry shell and bake until golden all over. This should take about 40 minutes.
- Remove from the oven and leave for one hour to cool and firm up.
- For the cream, let the mascarpone warm to room temperature before putting it into a bowl with the double cream and icing sugar.
- Whip until it begins to thicken, then add the passion fruit pulp and beat until firm.
- To serve, simply cut the coconut tart into wedges and place on a serving plate with a spoonful of the passion fruit cream.