Coconut, syrup & lime tart
- Good Food team
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Serves 6 - 8
More effort
Prep: 2 hrs and 30 mins
Cook: 40 mins - 50 mins
Including resting and chilling time
A star rating of 2.8 out of 5.4 ratingsRate
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A delightfully indulgent dessert that you can make ahead - a perfect way to round off a special meal
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Ingredients
Nutrition
Units:
MetricUS
-
225g plain flour
-
1 tsp icing sugar
-
1 tbsp caster sugar
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140g cold unsalted butter
roughly cubed
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1 large egg yolk
For the filling
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100g/4oz creamed coconut
(not coconut cream) , roughly chopped
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150g packet desiccated coconut
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4 large egg
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140g fine fresh white breadcrumb
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140g golden syrup
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100g black treacle
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3 limes
finely grated and zested, and the juice of 1 lime
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2 tbsp dark rum
(optional)
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284ml carton double cream
To serve
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icing sugar
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crème fraîche
or double cream
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Nutrition: per serving for eight
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kcal792
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fat56g
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saturates38g
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carbs63g
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sugars25g
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fibre6g
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protein12g
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salt0.69g
low
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Method
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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.
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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.
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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.
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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.
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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.
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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.
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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.
Recipe from Good Food magazine, November 2002
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A star rating of 2.8 out of 5.4 ratings
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