Lemon Coconut Tart with vanilla bean crème fraîche and candied lemons
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Broma Bakery · by Sarah Fennel★ 5.0

Lemon Coconut Tart with vanilla bean crème fraîche and candied lemons

NUTRITION · PER SERVING—
CAL 26%·PRO 17%
CARBS 81G62% OF CAL
4G FIBER18G OTHER58G TOTAL SUGAR
FAT 20G34% OF CAL
14G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A tart with lemon curd filling and candied lemon topping, served with vanilla bean crème fraîche and coconut. Bright, elegant, and refined.

dessertbaked goodvegetarian
View the full recipe on Broma Bakery →

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Nutrition & ingredients

Ingredients

  • 1 cup granulated sugar
  • 1 cup water
  • 2 large lemons, skin still on, sliced thin
  • 1 1/4 cups all-purpose flour
  • 1 cup unsweetened, shredded coconut
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted (I use Challenge dairy!)
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1¼ cups sugar
  • ½ cup lemon juice
  • 1 tablespoon lemon zest
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • ½ cup flour
  • 8 oz vanilla bean crème fraîche (I used Vermont Creamery)
  • 1/4 cup toasted coconut (optional)
PREP
—
SODIUM
348MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.