Cold Desserts Recipes - Coconut Tart Recipe

Ingredients

For the pastry:

• 200g/7oz plain flour (sifted)

• 2 tablespoons icing sugar

• Pinch of salt

• 75g/3oz butter (diced)

• 1 egg (beaten)

For the filling:

• 75g/3oz butter (softened)

• 75g/3oz caster sugar

• 250g/9oz coconut yogurt

• 2 eggs (beaten)

• 225g/8oz creamed coconut (grated)

• 2 tablespoons plain flour (sifted)

Serves 8

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Method:

1. To make the pastry, put the flour, icing sugar and the salt in a blender or food processor, add the butter and process until the mixture resembles breadcrumbs. Add the egg and blend to form a dough. Bring together on a lightly floured surface, wrap in c1ingfilm and chill for 30 minutes.

2. Preheat the oven to 200°C/400°F/Gas mark 6 and put a baking sheet in the oven to heat. Dust the work surface with flour, roll out the pastry and use to line a 20cm/8in loose-bottomed sandwich tin.

3. Prick the base allover with a fork. Line the pasty case with greaseproof paper, fill with baking beans and bake blind for 15 minutes. Carefully remove the baking beans and paper and bake for a further 5 minutes until the pastry is dry.

4. To make the filling, put the butter, sugar, yogurt and eggs in a large bowl and combine with an electric hand mixer. Mix in the coconut and flour.

5. Spoon into the pastry case, level the surface and bake for 30 minutes or until set and golden. Allow to cool for 10 minutes, then remove from the tin and leave to cool on a wire rack.