Ingredients (serves 6 ):
1
jar of l’Epicurien lemon cream
15cl coconut milk
1 shortcrust pastry
100g grated coconut
Recipe:
Preheat oven to gas mark 7/8 (200°).
In a bowl, mix the lemon cream with the coconut milk. Set aside in a cool place.
Butter a tart tin and line with the shortcrust pastry. Prick with a fork, cover with parchment paper, sprinkle with cooking weights (or pulses) and pre-bake for 20 minutes.
Remove the baking weights and parchment paper and top the tart base with the lemon-coconut cream. Cook for 10 minutes.
Remove from the oven and sprinkle with grated coconut.
Serve warm.
