My standby dessert for every occasion. It looks impressive, tastes delicious, is quick and easy to make and it never fails to work perfectly every time. Use a pre-made shortcrust pastry if you can't be bothered making your own. Photo to follow!
125gm butter
1 1/2 cups caster sugar
4 eggs
170ml (2/3 cup) plain yoghurt
1 tsp vanilla extract
3 tbsp lemon juice
2 tbsp lemon zest
1 cup dessicated or shredded coconut
Beat butter and sugar until light and creamy. Add eggs, one at a time. Add yoghurt, vanilla, juice and zest and mix to combine. Stir through coconut. Pour into pre-baked tart case. Bake in a moderate oven 30 minutes or until golden. Allow to cool and dust with icing sugar.
Shortcrust pastry
200gm (1 2/3 cup) plain flour
100 gm butter
1 tbsp caster sugar
Place flour, butter and sugar in food processor with a pinch of salt. Process for 1 minute. A 2 tbsp chilled water and pulse until mixture comes together. Chill for 30 minutes. Grease and line a tart dish (I use one with a pop out bottom) and then roll out pastry until thin and line the tart tin. Chill another 30 minutes. Place baking paper on top of the pastry and cover with rice/dried beans and blind bake for 10 - 15 minutes or until pastry appears dry.
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