In this tart, I’ve added coconut and rum to give a sense of the exotic. Simply serve with a scoop of good quality vanilla icecream or with whipped cream.
Pastry
| 1 ½ cups | Flour |
| 80 g | Butter, chilled |
| ¼ cup | Sugar |
| 1 | Egg |
Filling
| 3 | Eggs |
| ½ cup | Sugar |
| 1 cup | Shredded coconut |
| ½ cup | Coconut cream (Main) |
| ¼ cup | Rum (Main) |
| ½ cup | Passionfruit pulp, plus extra to drizzle over the top (Main) |
Directions
- Preheat an oven to 180C.
- Into a food processor, place the flour, butter and sugar. Blitz until it resembles breadcrumbs. Add the egg and blitz to make a dough. On a lightly floured bench, roll the pastry to fit a 23cm tin. Bake the pastry blind for 15 minutes, then remove.
- To make the filling, combine well the eggs, sugar, coconut, coconut cream, rum and passionfruit pulp in a bowl. Pour into the tart tin and return to the oven for 35 minutes until just set.
- Remove and cool. Serve with whipped cream or vanilla icecream and drizzle extra passionfruit on top.