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  • Recipes
  • Philadelphia and Coconut Citrus Tart

Philadelphia and Coconut Citrus Tart

Philadelphia and Coconut Citrus Tart

By Philadelphia Recipes
Published on 14 May 2021
Delight 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.
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Time and servings

1 hrTotal time
12Servings
22 minsPrep time
38 minsCooking time

Ingredients

  • 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

  1. Step 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.
  2. 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.
  3. 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.
  4. 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.