Coconut Custard Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the custard filling:</li><li class="ingredients-single-item">400ml full-fat coconut milk</li><li class="ingredients-single-item">100ml double cream</li><li class="ingredients-single-item">75g caster sugar</li><li class="ingredients-single-item">3 large eggs plus 2 egg yolks</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">50g desiccated coconut</li><li class="ingredients-single-item">25g cornflour</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">30g coconut flakes</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Fine mesh sieve</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. Place the flour, salt and cubed cold butter in a food processor and pulse until the mixture resembles fine breadcrumbs. This creates a flaky texture by keeping small butter pieces intact. If working by hand, use your fingertips to rub the butter into the flour until crumbly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the icing sugar and pulse briefly to combine. Mix the egg yolk with 2 tablespoons of ice-cold water and drizzle into the processor while pulsing just until the dough starts coming together. Add the extra tablespoon of water only if needed - the dough should be moist enough to hold together when pinched but not sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and bring together with minimal handling (overworking develops gluten, making the pastry tough). Shape into a disc, wrap in cling film and refrigerate for at least 30 minutes. Chilling relaxes the gluten and firms the butter, preventing pastry shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C (160°C fan). Roll the chilled pastry on a lightly floured surface to about 3mm thickness and to a diameter that will line your tart tin with a slight overhang. Roll the pastry over your rolling pin to help transfer it to the tin, then gently press into the corners without stretching the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Trim the excess pastry, leaving a 1cm overhang (this accounts for shrinkage). Prick the base with a fork and return to the refrigerator for 15 minutes. This further chilling is crucial for preventing shrinkage during baking as it allows the gluten to relax and the butter to firm up again.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line the chilled pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-8 minutes until the base is lightly golden and feels dry to touch. The pastry should be partially baked but not fully colored. Reduce the oven temperature to 160°C (140°C fan).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the pastry case cools slightly, prepare the filling. In a saucepan, gently heat the coconut milk and cream until just warm, not boiling. Warming the dairy helps the custard cook more evenly later. In a medium bowl, whisk together the sugar, whole eggs, egg yolks, and vanilla until pale but not frothy (too much air will cause bubbles in your custard).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Mix the cornflour with 2 tablespoons of the warm coconut mixture to create a smooth paste, then whisk this back into the remaining warm coconut mixture. This prevents lumps forming in your custard. Gradually pour the warm coconut mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Stir in the desiccated coconut, then strain the custard mixture through a fine-mesh sieve into a jug to remove any bits of egg or coconut that might make the filling lumpy. The straining step is crucial for that perfectly silky custard texture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the pastry case (still in its tin) on the oven shelf before carefully pouring in the custard mixture. This prevents spills while transferring. Fill to just below the pastry rim. Bake for 25-30 minutes until the custard is mostly set but still has a slight wobble in the center - it will continue to set as it cools. The perfect custard should quiver like set jelly when gently shaken.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>While the tart is baking, spread the coconut flakes on a baking sheet and toast in the oven for 3-5 minutes until golden. Watch carefully as they burn quickly! Remove and set aside to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the tart to cool completely in its tin on a wire rack (about 2 hours) before carefully removing. Rushed cooling can cause the custard to crack or weep. Once cooled, sprinkle with the toasted coconut flakes just before serving for maximum crunch and visual appeal.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>For the cleanest slices, dip a sharp knife in hot water, wipe dry, then slice. Clean and reheat the knife between each cut. The tart is best enjoyed on the day it's made but can be stored in the refrigerator for up to 2 days. Allow to come to room temperature for about 30 minutes before serving for the best flavor and texture.</li></ol>