Sunday, 8 April 2018

Impossible Lemon and Coconut Tart - Gluten Free

A delicious dessert that you only have to make one simple mix for!

There's no faffing about with this dessert, you just mix everything together, bake, chill, and end up with an impossibly tasty dessert with a gorgeous coconut crust on top, a lemony custard in the middle, and a pastry-like base. 

What more could you ask for in a dessert! On top of that, it's gluten free, nut free, and you could easily use lactose free milk in it too, or your favourite dairy-free substitutes.

Makes ten portions at 349 calories each.


  • 125g butter, melted (plus about 25g extra to grease dish) [1,105]
  • 150g golden caster sugar [600]
  • 75g plain white gluten free flour blend, plus extra to flour dish (I used Dove's Farm) [263 + 35]
  • 4 large organic eggs, lightly beaten (about 235g in total) [340]
  • 1 tsp vanilla extract [12]
  • Pinch of salt
  • 125g dessicated coconut [790]
  • Zest (finely grated) and juice of 2 lemons [22]
  • 500ml whole milk [325]

1. Preheat oven to Gas Mark 4. Melt a knob of butter and brush around an 8 inch square, deep dish (e.g. pyrex) or a 9 inch round dish. Sprinkle in some plain gluten free flour and tip it around until it has coated the base and sides, and tip out any excess.

2. Melt the butter gently (Thermomix 2 minutes / 60C / Speed 3 - cube first). In a food processor, or with a hand blender, add the ingredients in order on top of the melted butter, and then mix together on a medium speed until thoroughly combined (Thermomix 30 seconds / Speed 4 - scrape down and repeat for an extra 10 seconds if necessary).

3. Cook in the oven for approximately 35 to 45 minutes - the tart will still be a bit wobbly in the centre when it's cooked (you don't want it to rise in the middle), but do not be afraid, it will set when chilled (and keep it nice and moist and stop it from cracking!). Remove from the oven, carefully run a knife around the edge to loosen the tart (helps prevent it cracking as it cools and shrinks) and set aside to cool, and then refrigerate overnight until set. 

4. Enjoy! Delicious served with fresh raspberries, a scoop of Greek yoghurt or some softly whipped cream or ice cream. And a bit of raspberry coulis if you're feeling poncy.

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