Coconut Tart

Preparation

Step 1: Blind bake the crust

Preheat the oven to 350°F (180°C). Roll out the shortcrust pastry into a 9-inch tart pan and prick the bottom with a fork. Line with parchment paper and baking weights, then bake for 15 minutes.

Remove the paper and weights, then bake for 5 more minutes until lightly golden. Let cool on a wire rack.

Step 2: Prepare the coconut custard

In a saucepan, heat the coconut milk with the heavy cream over low heat. Add the sugar and stir until fully dissolved. Remove from heat and whisk in the eggs one at a time.

Add the shredded coconut and vanilla extract. Mix well until smooth and fragrant.

Step 3: Pour the filling over the crust

Pour the coconut custard over the pre-baked crust, making sure to distribute the shredded coconut evenly. Gently tap the pan to release any air bubbles.

Sprinkle the coconut flakes on top for a beautiful golden finish.

Step 4: Bake the tart

Bake at 340°F (170°C) for 30 to 35 minutes. The tart is ready when the filling is set and lightly golden on top, with the center still slightly jiggly.

Keep an eye on it — if the flakes brown too quickly, cover with aluminum foil.

Step 5: Cooling and resting

Let the tart cool completely at room temperature for about 1 hour. Then refrigerate for at least 1 more hour. The tart tastes even better after a good rest.

Step 6: Serve

Take the tart out of the refrigerator 15 minutes before serving. Cut into generous slices with a sharp knife. Serve as is or with a scoop of vanilla ice cream and a drizzle of passion fruit coulis.