Ingredients (Serves 8/12)
For the coconut frangipane filling
- 175g unsalted butter, at room temperature
- 175g caster sugar
- 4 eggs
- 85g desiccated coconut
- 90g ground almonds
- 1 tbsp flour
- Zest of 2 lemons
For the lemon curd filling
- 150g lemon curd
- 1 egg yolk
For the icing
- 250g icing sugar
- 2 tbsp water
- 1 tbsp desiccated coconut
- Zest of half a lemon
- 25cm/1 0-inch loose- bottomed fluted tart tin
- Baking paper or foil and beans or rice for blind-baking
- Piping bag w ith 3cm plain nozzle (or cut the end off a disposable bag)
Make the pastry according to the instructions via the link above, then roll out and use to line the tart tin, pressing the pastry into the grooves. Prick the base with a fork and place in the freezer for 30 minutes.
Preheat the oven to 190°C/Gas 5.
For the frangipane, beat the sugar and butter very well until light and fluffy. Add the eggs and mix well. Gently fold in the coconut, almonds, flour and zest, then set aside.
Beat the lemon curd with the egg yolk and set aside.
Line the pastry case with baking paper or foil and fill with beans or rice. Bake for 15 minutes, then remove the beans and paper and bake for another 12 minutes. Remove from the oven, paint the base and sides with the egg white and return to the oven for one more minute – this will create a waterproof coat on the pastry to prevent any soggy bottoms.
Allow the pastry to cool slightly before spreading the curd over the base. Fill a piping bag with the frangipane and pipe it on to the lemon curd in concentric rings, until the lemon curd can no longer be seen. Return to the oven for 30–35 minutes, or until the frangipane is a golden brown and very slightly wobbly. Remove and allow to cool.
Put the icing sugar in a bowl. Slowly add the water, mixing until you have a pourable but thick icing. When the tart has cooled, pour the icing on top, and sprinkle with desiccated coconut and lemon zest.