These are particularly delicious warm.
It is a classic french recipe, usually made with shortcrust pastry.
I made this one with puff pastry to :
1. Gain time, the puff pastry doesn't need blind baking ;-)
2. The result is even better with the flaky puff pastry against the light macaroon type filling
I made individual tartlets but feel free to make a large single one.
Preparation time: 15 mins.
Cooking time: 25 to 30 mins
Serves: 4 to 6 tartlets or a large tart for 6 people
What do I need ?
- 1 sheet of ready-made puff pastry
- 60g butter
- 75g sugar
- 2 eggs
- 75g plain Lake District Company Quark
- juice and zest of 1/2 lemon
- 45g desiccated coconut
What do I do ?
1. Pre-heat the oven to 200c
2. Line the tartlets or tart mold(s)
with the puff pastry
3. Reserve the mold(s) in the fridge whilst you prepare the filling
4. Melt the butter in a microwave or bain-marie
5. Whisk the sugar into the butter
6. Add the eggs one by one, beating with a whisk
7. Beat the quark into the mix
8. Juice half a lemon and grate the zest. Mix the juice and zest into the filling mix. Do not worry if it seems to curdle at this point, it will "re-distribute" itself whilst cooking
9. Add the coconut and mix
10. Take the tart(lets) mold(s) out of the fridge and fill
11. Place in the oven for 25 to 30 mins. Do check the look of them after 15 minutes of baking as the filling may brown before the pastry is cooked through. If the top is browned, cover with some tin-foil and carry on cooking for the remaining time
Disclaimer : I was provided some free samples to whip up a recipe with Quark from The Lake District Company. I have not received compensation for this post