Lemon and coconut tart

Ingredients for 1 servings:

• 200 g spelt flour
• 100 g butter
• 75 g cane sugar
• 1 m.-sized egg(s)
• 2 large lemon(s), zest and juice
• 3 m.-sized eggs
• 100 g cane sugar
• 150 g sour cream
• 50 g desiccated coconut
• 2 tbsp, heaped cornstarch
• 3 tbsp water
• Pulses for blind baking

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 35 minutes

Knead the flour, sugar, butter, and egg into a shortcrust pastry. Wrap the dough in cling film and let it rest in the refrigerator for one hour. For the filling, whisk together the eggs, sugar, and sour cream. Then stir in the lemon juice, grated lemon zest, and desiccated coconut. Mix the cornstarch with the water and then stir into the mixture. Preheat the oven to 175°C (top/bottom heat). Roll out the cold shortcrust pastry on a floured surface and place in a greased tart tin. Form a rim and press down. Spread the pulses on top for blind baking. Pre-bake the dough for about 10 minutes. Then spread the lemon and coconut filling on top and return the tart tin to the oven. After another 20 to 25 minutes (varies depending on the oven), remove the tart and let it cool on a wire rack. Sprinkle with powdered sugar or a pinch of desiccated coconut, if desired.