Coconut Cream Tart Recipe

Coconut Cream Tart Recipe

Ingredients : Serves 8

140 g

140 g

25 g

1.5 ml

625 ml

65 ml

2

30 g

10 ml

 

For the pastry

140 g

1.5 ml

45 g

30 g

30-45 ml

Desiccated  coconut

Castor sugar

Corn flour

Salt

Milk

Whipping cream

Egg yolks

Unsalted butter

Vanilla essence

 

 

Plain flour

Salt

Cold butter, cut into pieces

Cold vegetable fat or lard

Iced water

Method :
  • Sift the flour and salt into a bowl, add the fats and rub in until it resembles coarse bread crumbs. With a fork, stir in just enough water to bind the pastry. Gather into a ball, wrap and chill for 20 minutes. Preheat the oven to 220oC/425oF/Gas 7.
  • Roll out the pastry 3 mm thick. Line a 23cm pie dish. Trim and flute the edges, prick the base, line with crumpled greaseproof paper and fill with baking beans. Bake for 10-12 minutes. Remove the paper and beans, reduce heat to 180oC/350oF/Gas 4 and bake until brown, 10-15 minutes.
  • Spread 55 g of the coconut on a baking sheet and toast in the oven until golden, 6 - 8 minutes.
  • Put the sugar, corn flour and salt in a pan. In a bowl, whisk the milk, cream and yolks. Add the egg mixture to the pan.
  • Cook over a low heat, stirring, until the mixture comes to the boil. Boil for 1 minute, then remove from the heat. Add the butter, vanilla and remaining coconut.
  • Pour into the pre-baked pastry case. When cool, sprinkle toasted coconut in a ring in the centre.

More Pies & Tarts Recipes