LEMON COCONUT CREAM TART

Lemon cream, a sweet and sour menu that is popular with people, with Thai coco flavor, adding a creamy aroma, resulting in an exotic menu that is crunchy, scented with butter from tart flour, smoothness and softness of creamy texture. Sour and aroma with the signature of lemon and the sweetness of 100% real coconut milk selected by Thai Coco for you to open, easy to use, easy to store.

Ingredient
Instruction

PART 1 : TART SHELL

Egg	1 no
Salt	1/4 tsp
All Purpose Flour	280 g
Butter	150 g
Icing Sugar	100 g

All Purpose Flour (for sprinkle) As need

PART 2 : LEMON COCONUT FILLING

Thai Coconut Milk	1 cup
Lemon Zest	1 tsp
Whipping Cream	350 ml
Lemon Juice	1/2 cup

Lemon Zest for decoration

Lemon Slices	4 piece
Sugar	45 g

1. Prepare tart crust: Combine all-purpose flour, icing sugar,salt and butter in a mixing bowl till it become sandy texturethen knead in the egg to make a soft dough.

2. Making tart: lightly sprinkle some flour on the dough,knead it by hands to make it smooth but not too sticky or too dry.Form a dough and rest in refrigerator for at least 60 minutes.

3. Roll the dough out into 0.5 cm. thickness. Gently place into a mold,use fingertips to press down the dough, make sure it’s even and firm.Trim any excess, and poke the base of crust with fork.Bake with top-and-bottom heat at 180°c for 25 minutes,or until cook and golden brown. Set aside to cool down.

4. Prepare lemon cream: In a mixing bowl, combine coconut milkand whipping cream and whip until firm peak.Then slowly mix lemon juice, some lemon zest with spatula.

5. Scoop lemon cream into tart crust, spread evenly.Sprinkle with lemon zest and decorate with sliced lemon(lightly sprinkle with sugar and using torch to caramelized).Rest in refrigerator for at least 60 minutes before serve.

6. Serve by cut into triangle shape.