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Jo Wheatley's Philadelphia coconut and citrus tart Jo Wheatley's Philadelphia coconut and citrus tart
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Philadelphia coconut and citrus tart

Your friends will adore the sharp contrast of the citrus curd under the fresh Philadelphia topping in this tart

SERVES
10-12
PREP
22 MINS
COOK
38 MINS
DIFFICULTY
EASY
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Your friends will adore the sharp contrast of the citrus curd under the fresh Philadelphia topping in this tart

INGREDIENTS

Ingredients
  • - 220g digestive biscuits
  • - 100g melted butter
  • - 100g toasted desiccated coconut
  • - Juice and zest 2 lemons and 2 limes
  • - 4 medium free-range eggs
  • - 200g caster sugar
  • - 320ml double cream
  • - 210g Philadelphia Original
  • - 60g icing sugar
  • - 1 tsp vanilla extract

METHOD

Method 1. Heat oven to 200C/180C fan/gas 6. Blitz the biscuits to fine crumbs. Stir in the butter and half the coconut, then spoon into a 20cm round springform tin. Make a base and sides by pressing with the back of a spoon. Bake for 8 mins, then allow to cool. Lower oven to 160C/140C fan/gas 2.

2. Whisk 120ml of the double cream with the juice and most of the zest, the eggs and caster sugar. Pour into the base, then bake for 25-30 minutes until set. Cool, then chill for 2 hours. Next, whisk the remaining cream, Philadelphia, icing sugar, vanilla and remaining coconut to soft peaks. Spoon into the tart, top with the reserved zest, then chill for 30 minutes before serving.

NUTRITIONAL INFORMATION

Nutritional information
Kcal 484
Fat (g) 35.3
Saturates (g) 21.9
Carbs (g) 34.9
Sugars (g) 26.5
Fibre (g) 2.3
Protein (g) 5.3
Salt (g) 0.6
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Ingredients