Elizabeth Hewson’s naked citrus & coconut tart recipe
This recipe is ridiculously easy, reliable, and quick to prepare. You literally pour all the ingredients together to make this naked citrus and coconut tart.
This tart recipe was my mother’s go-to dinner party dessert for many years, so it feels fitting to share it this weekend. It’s ridiculously easy, reliable, and quick to prepare – you literally throw it all in together.
I call this the naked tart because it doesn’t need a pastry shell. The result feels like a marriage between a coconut slice and citrus custard. It has the texture of desiccated coconut but the wobble of a custard. It’s best eaten with a generous scoop of crème fraîche or a dollop of cream. I like to serve the tart with strawberries, but blackberries are good at this time of year too.
This weekend, may we raise a glass of something delicious to all the important mother figures in our lives. I hope this naked tart brings you a sense of comfort, and love.
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RECIPE: Naked citrus & coconut tart
You will need to make this a couple of hours before serving so it has time to set.
Ingredients
- Butter, for greasing
- ½ cup plain flour
- 1 cup desiccated coconut
- 1 cup caster sugar
- 100g unsalted butter, melted
- 1 cup milk
- 4 eggs
- Zest of 1 orange
- Zest of 1 lemon
- ½ cup lemon juice
- ½ cup orange juice
To serve
- 1 cup sliced fresh strawberries, tossed in icing sugar
- Crème fraiche or double cream
Method
- Preheat the oven to 180C. Grease the base and sides of a quiche dish (without a removable base) with butter. Place all the tart ingredients in a big bowl and use a spoon to combine. (Alternatively, like my Mum, place all the tart ingredients in a food processor and blitz for 1 minute, or until combined.) Pour the mixture into the quiche dish and carefully place in the oven.
- Cook for 45-50 minutes or until the tart is starting to pull away from the edges but still has a slight wobble in the middle. Set aside to cool to room temperature.
- I like to slice the strawberries, toss them in a light dusting of icing sugar and lay them on top – but serve them how you like. Serves 8
Recommended tin size is 23cm. Slightly increase cooking time if dish is smaller as tart will be thicker, or decrease cooking time if dish is larger as tart will be flatter.
Some other delicious cake recipes you may love:
- Elizabeth Hewson’s chocolate and hazelnut loaf cake
- Bre Graham’s collapsing chocolate cake
- Elizabeth Hewson’s olive oil cake recipe
- Alison Roman’s upside-down cake recipe