Things We Love Right Now

There have been a number of things that have put a smile on our faces lately, in particular, going to Coldplay! Now known as the best night of our lives, we honestly cannot wait until they're next in Australia. With the holidays fast-approaching, and now that exams are over, we have had a bit more time to focus on the more important things in life, i.e. shopping, and are so excited at the thought of Christmas being only weeks away. 

{Souvenir LED wristbands}

{View of Coldplay on stage from Section A}

{Limited edition Karen Walker mugs at Myer}

{Lemon and Coconut Meringue Tart}

LEMON AND COCONUT TART

Sweet Shortcrust Pastry

1 ½ cups plain flour

½ cup desiccated coconut 

125g chilled unsalted butter, chopped

½ cup icing sugar, plus extra, for dusting

3 egg yolks

1 tablespoon iced water

Lemon Filling

1 cup single (pouring) cream

2 eggs

3 eggs yolks, extra
½ cup caster sugar

½ cup lemon juice

Pastry:

Place flour, coconut, butter and icing sugar in a food processor, and process until the mixture resembles fine breadcrumbs.
With the motor running, add the egg yolks, and process until combined.

Add the iced water, and process until the dough just comes together.

Turn out onto a lightly floured surface, and gently bring together to form a ball.
Flatten into a disk, wrap in plastic wrap, and refrigerate for 1 hour.

Roll the pastry out between 2 sheets of non-stick baking paper to 3mm-thick.

Preheat oven to 180˚C.

Line a lightly greased 34x11cm rectangular or 22cm round loose-bottomed, fluted tart tin, with the pastry.

Trim the edges, and prick the base with a fork.

Refrigerate for 30 minutes.

Line the pastry case with non-stick baking paper, and fill with baking weights.

Bake for 15 minutes, remove the paper and weights, and bake for a further 10 minutes, or until the pastry is light golden.

Remove from the oven and set aside.

Reduce temperature to 140˚C.

Lemon Filling:

To make the Lemon Filling, place the cream, eggs, extra yolks, sugar, and lemon juice in a bowl, and whisk to combine.

Strain the mixture into a clean bowl.

Transfer the tart to a baking tray, and carefully pour the filling into the tart shell.

Bake for 30 - 35 minutes, or until just set.

Allow to cool at room temperature before refrigerating, until completely set.

Serve dusted with icing sugar, or piped meringue.


Adapted from Donna Hay Magazine: Issue 65, page 65.