Pies And Tarts Recipes - Coconut Cream Tart

Ingredients

• 140g/5oz desiccated coconut

• 140g/3/4 cup caster sugar

• 25g/4 tbsp corn-flour

• 1.5ml/1/4 tsp salt

• 625ml/1 pint milk

• 65ml/2fl ox whipping cream

• 2 egg yolks

• 30g/2 tbsp unsalted butter

• 10ml/2 tsp vanilla essence

FOR THE PASTRY

• 140g/1 1/4 cups plain flour

• 1.5ml/1/4 tsp salt

• 45g/3 tbsp cold butter, cut in pieces

• 30g/3 tbsp cold vegetable fat or lard

• 30-45ml/2-3 tbsp iced water

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Method:

1. Sift the flour and salt into a bowl, add the fats and rub in until it resembles coarse breadcrumbs. 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 220C/425 F/Gas 7.

2. Roll out the pastry 3mm/1/8in thick. Line a 23cm/9in 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 180C/350F/Gas 4 and bake until brown, 10-15 minutes.

3. Spread 55g/2oz of the coconut on a baking sheet and toast in the oven until golden, 6-8 minutes.

4. 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.

5. 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.

6. Pour into the pre-baked pastry case. When cool, sprinkle toasted coconut in a ring in the centre.