Lemon-Coconut Tart with Passion Fruit Cream Recipe

Name: Lemon-Coconut Tart with Passion Fruit Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs, at room temperature; 2 1/2 cups granulated sugar; 1 tablespoon finely grated lemon zest; 1/2 cup fresh lemon juice; 3 cups heavy cream; 3 cups shredded unsweetened coconut; Sweet Tart Shells; 1/2 pound mascarpone (1 cup), at room temperature; 1/2 cup superfine sugar; 2/3 cup fresh passion fruit pulp (from about 10 passion fruits), plus more for garnish (see Note)

Servings: persons

1
Preheat the oven to 325.
2
In a large bowl, whisk the eggs with the granulated sugar and lemon zest until combined.
3
Whisk in the lemon juice and 2 cups of the heavy cream, then stir in the coconut.
4
Pour the filling into the tart shells.
5
Bake the tarts for about 50 minutes, or until the filling is just set and the tops are deep golden around the edges.
6
Transfer to racks and let cool.
7
In a bowl, combine the mascarpone with the remaining 1 cup of cream and the superfine sugar.
8
Beat at medium speed just until the cream begins to thicken.
9
Add the passion fruit pulp and beat until the cream is thick.
10
Refrigerate until firm, at least 1 hour or overnight.
11
Cut the tarts into wedges and top with a dollop of the passion fruit cream.
12
Spoon some passion fruit pulp over the cream and serve.

1349

kcal

Calories

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 large eggs, at room temperature, 2 1/2 cups granulated sugar, 1 tablespoon finely grated lemon zest, 1/2 cup fresh lemon juice, and more.

Yes, Lemon-Coconut Tart with Passion Fruit Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon-Coconut Tart with Passion Fruit Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions