Coconut Tart

Name: Coconut Tart
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 6 to 8 servings
Cuisine: american
Ingredients: 2 eggs; 2 lemons, zested and juiced; 6 ounces dark brown sugar; 1-ounce (2 tablespoons) passion fruit juice concentrate; 13 ounces (1 5/8 cups) heavy cream; 3 cups grated sweetened coconut; 1 prebaked 9-inch tart shell

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Level: Easy
Total: 1 hr 5 min

Prep: 10 min
Inactive: 15 min
Cook: 40 min

Yield: 6 to 8 servings

Level: Easy
Total: 1 hr 5 min

Prep: 10 min
Inactive: 15 min
Cook: 40 min

Yield: 6 to 8 servings

Ingredients

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2 eggs

2 lemons, zested and juiced

6 ounces dark brown sugar

1-ounce (2 tablespoons) passion fruit juice concentrate

13 ounces (1 5/8 cups) heavy cream

3 cups grated sweetened coconut

1 prebaked 9-inch tart shell

Directions

Preheat oven to 325 degrees F.
In an electric mixer fitted with a paddle, mix the eggs, lemon zest, sugar and passion fruit juice on low speed for 1 minute. Stir in the heavy cream, lemon juice and coconut. Pour the mixture into the tart shell and bake for 40 minutes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Chef Alfredo N. Ayala, Las Vegas Restaurant

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Show: Dweezil & Lisa

Episode: Trip to Puerto Rico

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