Lemon Coconut Tart with Vanilla Bean Crème Fraîche and Candied Lemons
By Sarah Fennel, Broma Bakery
Lemon Coconut Tart with Vanilla Bean Crème Fraîche and Candied Lemons
By Sarah Fennel, Broma Bakery
Yield/Serves:
Makes 1 tart
- Candied Lemons:
- 1 cup granulated sugar
- 1 cup water
- 2 large lemons, skin still on, sliced thin
- Coconut Crust:
- 1¼ cups all-purpose flour
- 1 cup unsweetened, shredded coconut
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Lemon Layer:
- 4 eggs
- 1¼ cups sugar
- ½ cup lemon juice
- 1 tablespoon lemon zest
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ½ cup flour
- Topping:
- 8 oz vanilla bean crème fraîche (I used Vermont Creamery)
- ¼ cup toasted coconut (optional)
To make the candied lemons: In a small saucepan over low heat, mix the sugar and water until no sugar crystals remain. Add in lemons and simmer for 1 hour, swirling occasionally. Remove from pan with a slotted spoon and allow to cool completely on parchment paper.
To make the coconut crust: Preheat oven to 375°F. Grease a circular tart pan with butter and set aside.
In a food processor, pulse the flour, shredded coconut, and granulated sugar until they reach a powdered consistency. Pulse in salt, melted butter, and vanilla extract until everything comes together. Remove from food processor and knead into a ball of dough. Press dough firmly onto the bottom and sides of the prepared tart pan, spreading evenly to the edges.
Prepare the crust to be blind baked. Using a fork, poke 8 to 10 holes into the dough, then carefully line the dough with parchment paper and fill with dried beans or rice. Bake for 10 minutes, remove from oven, and turn heat down to 350°F. While the crust is blind baking, make your filling.
To make the lemon layer: In a large bowl, whisk all ingredients except for the flour. Once mixed, whisk in flour, making sure to whisk away any lumps. Pour mixture into partially baked crust, then bake for an additional 20 minutes to set the filling. Remove from oven and cool for at least 2 hours in fridge.
Topping: Whisk the crème fraîche by hand until fluffy, about 2 minutes. Spoon over tart, then top with toasted coconut and candied lemons!
To make the coconut crust: Preheat oven to 375°F. Grease a circular tart pan with butter and set aside.
In a food processor, pulse the flour, shredded coconut, and granulated sugar until they reach a powdered consistency. Pulse in salt, melted butter, and vanilla extract until everything comes together. Remove from food processor and knead into a ball of dough. Press dough firmly onto the bottom and sides of the prepared tart pan, spreading evenly to the edges.
Prepare the crust to be blind baked. Using a fork, poke 8 to 10 holes into the dough, then carefully line the dough with parchment paper and fill with dried beans or rice. Bake for 10 minutes, remove from oven, and turn heat down to 350°F. While the crust is blind baking, make your filling.
To make the lemon layer: In a large bowl, whisk all ingredients except for the flour. Once mixed, whisk in flour, making sure to whisk away any lumps. Pour mixture into partially baked crust, then bake for an additional 20 minutes to set the filling. Remove from oven and cool for at least 2 hours in fridge.
Topping: Whisk the crème fraîche by hand until fluffy, about 2 minutes. Spoon over tart, then top with toasted coconut and candied lemons!