Philadelphia and Coconut Citrus Tart
By Philadelphia RecipesDelight your taste buds with a burst of citrus. This tart's perfect balance of tangy curd and creamy topping is sure to impress your guests.Time and servings
Ingredients
11 total- 100 g of toasted desiccated coconut
- 4 eggs
- 100 g of melted butter
- 220 g of digestive biscuits
- 320 ml of double cream
- 200 g of philadelphia original
- 2 lemon juice and zest
- 1 tsp of vanilla extract
- 200 g of caster sugar
- 2 lime juice and zest
- 60 g of icing sugar
Method
4 stepsStep 1
Heat the oven to 200C/180C fan/gas 6. In a food processor blitz the biscuits to fine crumbs. Stir in the melted butter and half the coconut, then spoon the crumbs into a 20cm, round spring-form or loose-bottomed tin. Press down the crumbs with the back of a spoon, to form a base and sides.
Step 2
Bake in the oven for 8 mins, then put to one side to cool completely. Turn the oven down to 160C/140C fan/gas 2.
Step 3
Whisk together the juice and zests of the fruits (reserving a little of the zest for decorating) along with the eggs and caster sugar. Pour into the cold tart crust and bake for 25-30 mins, until the centre has just a little wobble. Cool, then pop into the fridge to chill for at least 2 hrs.
Step 4
Whisk together the cream, Philadelphia, icing sugar, vanilla extract and remaining coconut until it reaches a soft peak stage. Spoon into the chilled tart case, decorate with a little more zest and chill for 30 mins more before serving.