Coconut Tart

Preparation

Step 1: Blind-bake the pastry

Preheat the oven to 180 °C. Unroll the shortcrust pastry into a buttered 24 cm tart pan and prick the base with a fork. Cover with parchment paper and baking beans, then blind-bake for 15 minutes. Remove the paper and beans and bake for 5 more minutes until the base is golden.

Step 2: Toast the coconut

In a dry pan, toast the shredded coconut over medium heat for 2 to 3 minutes, stirring, until it releases a nutty aroma. Be careful, it browns quickly. Set aside about one third for the decoration.

Step 3: Make the coconut cream

In a saucepan, bring the coconut milk and cream to a simmer with the vanilla extract. In a mixing bowl, whisk the eggs with the sugar until pale. Pour the hot liquid in a thin stream over the eggs while whisking, then stir in the toasted coconut.

Step 4: Bake the filling

Pour the coconut cream over the blind-baked tart base. Bake at 160 °C for 25 to 30 minutes, until the filling is set and lightly golden but still slightly jiggly in the center. Let it cool slightly, then refrigerate for at least 2 hours.

Step 5: Decorate and serve

When serving, sprinkle the tart with toasted coconut flakes and part of the reserved shredded coconut. Slice into generous servings with a sharp knife. Serve well chilled; this tart keeps for 2 days in the refrigerator, covered.