Ingredients

Method

• For the pastry:
• 500 g cake flour
• 100 g caster sugar
• 250 g butter, cubed
• 2 large free-range eggs
• 1 - 2 T milk
• 1 1/2 cups coconut milk
• 3 large free-range eggs
• 165 g caster sugar
• 1 t vanilla
• 1/4 t salt
• 1 1/2 cups cream
• 150 g desiccated coconut, toasted, plus extra for serving
• 2 -3 T icing sugar

Method

Ingredients

1. To make the pastry, sift the flour and caster sugar into a bowl. Using your fingers, work the butter into the flour and sugar until you have a crumbly mixture. Lightly whisk together the eggs and milk and add to the flour mixture. Gently work together until a dough just forms. Bring the dough together and wrap in clingwrap. Chill for at least 30 minutes.
2. Preheat the oven to 180°C. Place the pastry in a 20 cm springform cake tin and bake blind for 10–15 minutes, or until lightly golden. Set aside to cool.
3. Whisk the coconut milk, eggs, sugar, vanilla and salt until well combined. Fold in 1⁄2 cup cream and the coconut.
4. Pour the mixture into the cake tin and bake for 45–50 minutes, or until set. Cool for 1–2 hours, then chill overnight.
5. To serve, bring the tart to to room temperature. Whip the remaining cream and sift in the icing sugar. Serve with extra coconut.

Find more tart recipes here.