Orange & Coconut Tart

This is a recipe I experimented with in my culinary university days, but have since amended it to make use of what was available in the fridge at home.

My dad has got a big sweet tooth, and I (for some reason) remember making this with him late one night using what ingredients we had available in the fridge – swapping plain yogurt for Greek, using tropical juice instead of orange, and possibly using lemons instead of oranges to zest. The good thing with this recipe is that its flexible!

Orange & Coconut Tart – serves 8

  • 125g unsalted butter, softened
  • 350g caster sugar
  • 4 eggs
  • 150g plain or Greek yoghurt
  • 1tsp vanilla extract
  • 3 tbsp orange juice
  • 2 tbsp orange zest
  • 90g desiccated coconut
  • 25cm pre-baked shortcrust tart (you can buy in the freezer section, or bake freshly yourself)
  • icing sugar, to dust
  • double cream, to serve
  1. Preheat oven to 180°c
  2. Beat butter & sugar with an electric mixer until light & creamy
  3. Beat in eggs, one at a time
  4. Add yoghurt, vanilla, juice & zest and beat slowly
  5. Stir in coconut then pout into your pre-baked tart case
  6. Bake for 30 minutes or until golden
  7. Dust with icing sugar and serve piping hot with fresh double cream

Orange & Coconut Tart

Leave a Comment