Philadelphia and Coconut citrus tart
Instructions
1
Step
Heat the oven to 200 °C/180 °C fan/gas 6. In a food processor blitz the biscuits to fine crumbs. Stir in the melted butter and half the coconut, then spoon the crumbs into an 20 cm, round spring-form or loose-bottomed tin. Press down the crumbs with the back of a spoon, to form a base and sides.
2
Step
Bake in the oven for 8 mins, then put to one side to cool completely. Turn the oven down to 160 °C/140 °C fan/gas 2.
3
Step
Whisk together 120g double cream the juice and zests of the fruits (reserving a little of the zest for decorating) along with the eggs and caster sugar. Pour into the cold tart crust and bake for 25-30 mins, until the centre has just a little wobble. Cool, then pop into the fridge to chill for at least 2 hrs.
4
Step
Whisk together the cream, Philadelphia, icing sugar, vanilla extract and remaining coconut until it reaches a soft peak stage. Spoon into the chilled tart case, decorate with a little more zest and chill for 30 mins more before serving.
Ingredients
for
10
- 220 g digestive biscuits
- 100 g melted butter
- 4 medium free range eggs eggs
- 120 ml double cream
- 200 g caster sugar
- 2 lemons, juiced and zested
- 2 limes, juiced and zested
- 320 ml double cream
- 210 g Philadelphia Original
- 60 g icing sugar
- 1 tsp vanilla extract
- 100 g toasted desiccated coconut