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This decorative tart goes well with ice cream and makes a good dinner party dessert. The coconut is naturally oily, which helps to preserve the tart for a few days.
Sweet shortcrust pastry:
Place the flour, sugar and butter in a food processor and whiz briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together. If making by hand, rub the butter into the flour (1) until it resembles coarse breadcrumbs (2) then, using your hands, add just enough egg to bring it together (3). With your hands, flatten out the ball of dough until it is about 2cm (3/4in) thick (4), then wrap in cling film or place in a plastic bag (5) and leave in the fridge for at least 30 minutes or, if you are pushed for time, in the freezer for 10–15 minutes.
Preheat the oven to 180°C (350°F), Gas mark 4. Line the tart tin (23cm (9in) diameter tart tin) and ‘bake blind’.
For the filling, whisk the eggs, sugar and cinnamon together in a bowl. Add the desiccated coconut and the melted butter and mix well. Pour the filling into the cooked pastry case and bake in the oven for 40–45 minutes or until it is golden brown and just set in the centre. (Sometimes I turn the oven down to 170°C (325°F), Gas mark 3 after about 30 minutes if it has already turned a good golden brown and I don’t want it any darker.)
Remove from the oven and allow to stand in the tin for about 10 minutes before carefully removing and allowing to cool on a wire rack. Dust the tart with icing sugar to serve.
Coconut and raspberry tart: As an alternative to the ground cinnamon in this recipe, I sometimes spread 1 generous tablespoon of raspberry jam onto the baked pastry base before pouring in the coconut filling.
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