Directions: |
Directions:1. Prepare coconut Pastry dough: Into medium bowl, measure flour, coconut, butter,
Sugar, and egg yolk. With fingertips, mix together just until blended.
2. Press dough into bottom, and up side of 10-inch tart pan with removable bottom.
With fork prick tart shell in many places to prevent puffing and shrinkage during
baking.
3. Preheat oven 350º. Line tart shell with foil; bake 10 minutes. Remove foil; again
prick dough. Bake tart shell 10 to 15 minutes longer until golden. ( If pastry puffs
up, gently press down with spoon). Cool tart shell in pan on wire rack.
4. While tart shell is cooling, prepare Lemon-custard Filling: From lemon, grate 1
teaspoon zest and squeeze 2 tablespoons juice; set aside. In heavy 2 quart
saucepan over medium heat, heat butter, sugar, and cornstarch, stirring until
Mixture thickens and boils; boil 1 minute.
5. In small bowl, with fork, beat egg yolks; stir in small amount of hot sugar mixture.
Slowly pour egg yolk mixture back into sugar mixture in pan, stirring rapidly to
prevent lumping.
6. Cook, stirring constantly, until mixture thickens and coats spoon well, about 1
minute (mixture should be 170º -175º). Remove saucepan from heat.
7. Stir lemon zest and lemon juice into custard; cover custard and refrigerate until very
cold about one hour.
8. In small bowl, with mixer at medium speed, beat heavy or whipping cream until stiff
peaks form. With rubber spatula fold whipping cream into custard.
9. Evenly spoon Lemon-custard filling into cooled tart shell. Around edge of tart,
arrange raspberries in circular pattern. Fill in center with blueberries and
raspberries; refrigerate 1 hour or until custard sets.
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