Ingredients

• 2 free-range eggs
• 2 lemons
• juice and zest
• 200g/7oz caster sugar
• 375ml/13fl oz double cream
• 300g/11oz desiccated coconut
• 25cm/10in sweetened shortcrust pastry tart shell
• blind baked (you can use ready-made)
• 250g/9oz mascarpone
• 50ml/2fl oz double cream
• 2 tbsp icing sugar
• 3 passion fruit
• sliced in half and pulp removed

Directions

• Preheat the oven to 160C/320F/Gas 2.
• For the tart
• mix the eggs
• lemon zest and caster sugar in a clean bowl throughly
• for a minute.
• Gently mix in the cream
• then the lemon juice and finally the desiccated coconut.
• Pour into the pastry shell and bake until golden all over. This should take about 40 minutes.
• Remove from the oven and leave for one hour to cool and firm up.
• For the cream
• let the mascarpone warm to room temperature before putting it into a bowl with the double cream and icing sugar.
• Whip until it begins to thicken
• then add the passion fruit pulp and beat until firm.
• To serve
• simply cut the coconut tart into wedges and place on a serving plate with a spoonful of the passion fruit cream.