Sunday, February 23, 2014


I'm pretty old-fashioned when it comes to desserts.  I love the traditional favorites, adding my own twist, sometimes combining two flavors into one. 
Serve with fresh fruit of your choice...I've chosen blackberries, since I love the dark, contrasting color and the crunch of the seeds. 

This tart was featured in ENCompass Magazine, Naples, FL
Summer 2014

1 cup sifted all-purpose flour (sift before measuring)
1/4 cup sugar
1 teaspoon grated lemon peel
1/2 teaspoon lemon extract
1 egg yolk
1/4 cup softened, unsalted butter
2 teaspoons ice-cold water

Preheat oven to 400˚F. 
In the bowl of a food processor, place flour, sugar, lemon peel, and extract.  Process until combined.  Add egg yolk and butter; pulse until butter is incorporated, but still shows pieces.  Add water, and again process just until dough forms. 
Place dough on floured counter or floured wax paper; cover with another piece of wax paper.  Roll gently into a 10" round, sprinkling with more flour if dough begins to stick.  Carefully transfer dough to a 10" tart pan with removable bottom, pressing gently to the edges of just the bottom of pan.  Prick generously all over the bottom with the tines of a fork.  Freeze for 15 minutes.
Bake for about 10 minutes or until lightly golden.  Remove to rack to cool. 

Lemon Curd:
2 teaspoons finely grated fresh lemon zest
  1/2 cup fresh lemon juice
  1/2 cup plus 2 tablespoons sugar
   2 large eggs
   7 tablespoons unsalted butter, cut into pieces

  Whisk together zest, lemon juice, sugar, and eggs in a 2-quart heavy   saucepan.
  Add butter all at once, and cook over moderately low heat, whisking constantly, until
  curd is thick enough to hold marks of whisk and bubbles begin to appear on surface,  
  about 10 minutes. Immediately pour curd through a fine sieve
  into a bowl. Cover and chill.

1/2 cup sugar
2 eggs
1 egg yolk
3 tablespoons all-purpose flour
1 1/2 cups whole milk
1 1/2 cups sweetened flaked coconut
1/2 teaspoon rum extract
1/2 teaspoon coconut extract

In a medium bowl, whisk sugar, eggs, yolk, and flour until smooth.  Set aside.  In a medium saucepan, bring milk and coconut to a simmer over medium heat.  Gradually add hot milk mixture to egg mixture whisking constantly.  You don't want to add it all at once, or the eggs will cook.  Return mixture to saucepan, and continuing to whisk constantly, cook for about 4 to 5 minutes or until the cream thickens and begins to boil.  Pour into a stainless steel bowl, and press a sheet of plastic wrap directly onto the mixture to prevent a skin forming.  Chill for at least 2 hours and up to a day.  

Spread about 1/2 cup lemon curd on top of tart shell; spread gently and evenly.  Spoon coconut cream filling on top of lemon layer.  Cover and chill overnight. 
Top with whipped cream before serving; sprinkle with toasted coconut.  Remove tart from pan sides right before serving.
To toast coconut:  Spread desired amount on a heavy baking sheet.  Place in center of preheated 350˚F. oven for about 5 minutes.  Watch closely...coconut burns quickly!

Makes 8 servings.