What’s for dessert? Try this fresh and summery tart!
INGREDIENTS
- 1 cup desiccated coconut 1 egg white, lightly beaten 2 tbsp caster sugar
- 2 tbsp heavy cream
- 1⁄2 cup lemon curd
- 2 tbsp passionfruit pulp
ALSO SEE GRANADILLA MERINGUE CAKE RECIPE
METHOD
PREHEAT oven to 150°C. Grease a 12-hole mini muffin tin.
COMBINE coconut, egg white and sugar in a bowl. Press mixture firmly and evenly over the bases and sides of pan holes.
BAKE for 20 minutes or until lightly browned. Cool completely, then remove cases from the pan.
BEAT cream with an electric whisk until soft peaks form, fold in the lemon curd. DIVIDE lemon mixture in cases, top each with some passionfruit pulp and serve.
HANDS-ON TIME 25 min | TOTAL TIME 45 minutes | MAKES 12 | VEGETARIAN | GUILT-FREE
ALSO SEE BAKED LABNEH CHEESECAKE RECIPE
