Philadelphia and Coconut citrus tart
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  • Prep time 60 '
  • Total time 120 '


  • 220 g digestive biscuits
  • 100 g melted butter
  • 4 medium free range 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


  • 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.
  • 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.
  • Whisk together 120 g 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.
  • 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.


Nutritional Information

Typical values Per Recipe
Energy 20268.0 kj
Energy 4840.0 kcal
Fat 353.0 g
Carb 349.0 g
Protein 53.0 g
Saturated fat 219.0 g
Salt 15.0 g
Dietary fibre 23.0 g
Sugars 265.0 g
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