|1 cup||Caster sugar|
|2 sheets||Shortcrust pastry|
|3||Eggs, (yolks only)|
|¼ cup||Caster sugar|
|3 Tbsp||Shredded coconut|
|1||Orange, (finely grated zest)|
|1 to dust||Icing sugar|
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- Cut a cross on the end of each tamarillo with the point of a sharp paring knife. Put into a saucepan and cover with water and sugar. Simmer for 20 minutes then let cool. Remove the fruit from the syrup, peel and slice. Simmer the liquid until it becomes syrupy.
- Preheat the oven to 200C. Grease an oven tray and cut the pastry into 4. Whisk the egg and milk together then brush over the pastry.
- Add slices of tamarillo then bake for approximately 20 minutes or until golden, making sure the pastry is cooked underneath.
- To make the custard, bring the milk, cream and vanilla bean to a simmer. In a bowl, whisk together the egg yolks and caster sugar.
- Whisk in the warm milk mixture and pour into a saucepan. Cook over a gentle heat for at least 10 minutes while stirring gently with a wooden spoon until the custard thickens. Strain and stir in the scraped seeds from the vanilla pod, orange zest and toasted coconut.
- Serve the tarts warm with the custard and a dusting of icing sugar.