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Kiriana’s Coconut, Lemon and Passion Fruit Tart

By Chelsea Sugar
Kiriana’s Coconut, Lemon and Passion Fruit Tart
6 servings
  • 0 reviews

  • Difficulty
  • Prep time 15 mins
  • Cooking time 40 mins
  • Serves
    6
Ingredients

    Base
    1 batch Puff Pastry (link to recipe at the bottom of this page)

    Filling
    1 x 395g tin condensed milk
    125ml lemon juice
    100ml passionfruit pulp
    4 egg yolks

    Meringue
    4 egg whites
    ¼ cup Chelsea Caster Sugar
    1 cup coconut thread
    ¼ tsp salt
    ½ tsp vanilla essence

Method

    Preheat oven to 180°C. Grease a 25cm tart tin (or you can use individual tart tins) and line the bottom and sides with baking paper.

    Base: Puff Pastry recipe (recipe link below), make the day before to allow for it to ‘rest’.
    Roll out pastry on a lightly floured bench, lay over prepared tin and press firmly into prepared tin, trimming away edges. Blind bake for 10 minutes in the centre of oven. Remove beans/rice and cook for a further 5 minutes.
    While base is cooking, prepare filling by putting all the ingredients in a large bowl and mixing well. Pour over the cooked base and return to oven for a further 15 minutes, bake until set.
    Prepare meringue by beating egg whites with an electric mixer until soft peaks form. Beat in sugar, coconut, salt and vanilla. Spread meringue evenly over cooked filling.
    Bake for 10 minutes or until meringue is light brown. Cool for 15 minutes then place in the refrigerator to set.

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