I did see this one recipe for a coconut lemon custard and as I've not made this before thought I would give it a try. As usual a few things had to be changed to make it milk free as well, also I didn't like the idea of just coconut and egg white for the crust so mine has GF flour and Bertolli in it.
As I made it below I think it still needs tweaking, I ate it and enjoyed it as did my younger son but my husband said it was too lemony and older son agreed so less lemon next time.
Here it is...
Now I was pleased that it looked like a custard tart and the pastry held. I would cook the pastry a little less next time I think it was in about seven minutes next time just five.
Now if you can eat cream use double cream, I used single soya cream and my custard was soft and not as firm as it would be using double cream but I can't eat that. I may try another for the rest of the family made in the proper way. I ate mine with soya cream and raspberries.
Lemon Custard Coconut Tart
I used 21cm tin
1oz dessicated coconut
2oz GF plain flour
1 egg white
3 egg yokes
2oz Bertolli (or Margarine)
zest and juice of half a lemon
100ml soya cream (double dairy cream if possible)
2tbsp of sugar
Heat oven to 180c and line and grease tin, combine coconut, flour, egg white and bertolli in a bowl, rub in and bring together in a ball. Roll out gently and press into tin. Cook for 5 minutes (no longer)
Beat together egg yokes, cream, sugar, lemon and zest. (The soya cream cannot be whipped!) Pour over tart and cook for another 13-15 minutes.
I will use a little less lemon juice next time and I may try other flavours, I will also keep a closer eye on the pastry as mine was a little over cooked. I still enjoyed it though as I only tend to get pudding when I make it!
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