Name: Coconut Tart with Passionfruit Mascarpone
Ingredients: 250ml (9fl oz) double cream; 100g (3½oz) golden caster sugar; 150ml (5fl oz) passionfruit pulp; 2 lemons, the zest grated and the fruit then juiced; 2 eggs; 1 25cm (10in) sweetened shortcrust pastry tart shell, blind-baked; 250g (9oz) mascarpone; 3 cups desiccated coconut; 375ml (13fl oz) double cream; 200g (7oz) caster sugar

Preparation info

Difficulty
Easy

Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

About

Despite its simplicity this tart is rich and delicious. It’s also dead easy to make. The mascarpone and passionfruit are a combination that finish it off just so, but a bowl of whipped honey-yoghurt cream will also do the trick when passionfruit aren’t around.

Ingredients

1 25cm (10in) sweetened shortcrust pastry tart shell, blind-baked
2 eggs

Method

Preheat the oven to 160°C/325°F/Gas 3. Mix the eggs, lemon zest and caster sugar for one minute. Gently mix in the cream, then the lemon juice and finally the desiccated coconut. Pour into the pastry shell and

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Coconut Tart with Passionfruit Mascarpone

Ingredients

Method

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