Coconut, syrup & lime tart
- Preparation and cooking time
- Prep:
- Cook: -
- Including resting and chilling time
- More effort
- Serves 6 - 8
Ingredients
- 225g plain flour
- 1 tsp icing sugar
- 1 tbsp caster sugar
- 140g cold unsalted butter, roughly cubed
- 1 large egg yolk
For the filling
- 100g/4oz creamed coconut (not coconut cream) , roughly chopped
- 150g packet desiccated coconut
- 4 large egg
- 140g fine fresh white breadcrumb
- 140g golden syrup
- 100g black treacle
- 3 limes finely grated and zested, and the juice of 1 lime
- 2 tbsp dark rum (optional)
- 284ml carton double cream
To serve
- icing sugar
- crème fraîche or double cream
Method
- STEP 1
Make the pastry (it's easiest in a food processor). Whizz the flour, sugars and a pinch of sea salt for a few seconds. Add the butter. Whizz for another few seconds until the mixture looks like coarse breadcrumbs.
- STEP 2
Whisk the egg yolk with 2 tbsp ice-cold water in a small bowl, then pour into the flour mixture. Whizz until the pastry has collected in a ball around the spindle, then remove it and press into a fat disc. Wrap the pastry in cling film and leave to rest in the fridge for at least 30 minutes.
- STEP 3
Bring the pastry back to cool room temperature and roll it out thinly on a well-floured surface. It is very short and crumbly, so work it quickly on a cold surface and patch up any tears using a little flour dabbled with a wet pastry brush. Line a loose-bottomed 25-26cm x 4cm tart tin, so it's slightly proud of the tin. Chill for at least 30 minutes.
- STEP 4
Preheat the oven to 200C/gas 6/ fan 180C. Line the pastry with foil, then pour in ceramic or dried beans. Bake for 12-14 minutes, remove the foil and beans and cook for a further 5 minutes or until the pastry is no longer raw-looking but remains uncoloured. Remove from the oven and put to one side while you get the filling ready.
- STEP 5
Put the creamed coconut in a heatproof bowl and add 150ml/¼ pint of boiling water. Whisk until the coconut has dissolved, then leave to cool.
- STEP 6
Put the remaining ingredients, except the double cream, into a food processor and whizz to combine. (The syrup and treacle can be weighed together and are easier to pour if the cans have been warmed first. Use a plastic spatula to scrape every last jot into the processor.) Add the cooled creamed coconut and double cream and whizz again.
- STEP 7
Preheat the oven to 170C/gas 3½/fan 150C. Put the tart tin on to a heavy baking sheet. Pour the filling in to reach the top of the pastry - it doesn't rise much so it won't overflow. Bake for 40-50 minutes, or until the tart is golden and set. Leave to cool for at least 15 minutes before serving warm or at room temperature. Serve dusted with icing sugar, with a jug of crème fraîche or double cream alongside.
