Coconut Rum 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">Pinch of salt</li> <li class="ingredients-single-item">For the coconut rum custard:</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">80g caster sugar</li> <li class="ingredients-single-item">4 large egg yolks</li> <li class="ingredients-single-item">30g cornflour</li> <li class="ingredients-single-item">60ml dark rum (Malibu or Bacardi)</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">30g unsalted butter</li> <li class="ingredients-single-item">For garnish:</li> <li class="ingredients-single-item">50g toasted coconut flakes</li> <li class="ingredients-single-item">Fresh lime zest (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm fluted tart tin with removable base</li> <li class="equipment-single-item">Baking beans or rice (for blind baking)</li> <li class="equipment-single-item">Baking parchment</li> <li class="equipment-single-item">Food processor (optional)</li> <li class="equipment-single-item">Whisk</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the pastry, place the flour, cold butter cubes, icing sugar and salt in a food processor. Pulse until the mixture resembles fine breadcrumbs (or rub in by hand). The cold butter and quick processing prevents gluten development, ensuring a short, crisp pastry texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and gradually add just enough ice-cold water to bring the dough together. Form into a disc, wrap in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C (160°C fan). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, creating a circle large enough to line your tart tin. Be gentle to avoid overworking the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Carefully lift the pastry using your rolling pin and drape it over your tart tin. Press it gently into the fluted edges, then trim the excess. Prick the base with a fork and return to the refrigerator for 15 minutes to prevent shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the chilled pastry case with baking parchment and fill with baking beans. 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 dry to the touch. The pastry should be crisp but not browned. Set aside to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the custard, whisk the egg yolks, sugar and cornflour in a heatproof bowl until pale and thick. The cornflour will help stabilize the custard, preventing it from curdling when the hot liquid is added.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a medium saucepan, heat the coconut milk and cream until just below boiling point - you'll see small bubbles forming at the edge. Remove from heat.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Gradually pour the hot coconut mixture onto the egg mixture, whisking continuously to prevent the eggs from scrambling. This technique is called tempering and ensures a smooth custard base.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon or heatproof silicone spatula, until the custard thickens enough to coat the back of the spoon - about 4-5 minutes. Don't boil the custard or it may split.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from heat and stir in the rum, vanilla extract and butter until melted and incorporated. The alcohol in the rum will partially cook off, leaving its distinctive flavor while the butter enriches the custard and gives it a beautiful shine.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Pour the warm custard into the pastry case, smoothing the top with a palette knife or spatula. Allow to cool at room temperature for 30 minutes, then refrigerate for at least 4 hours, preferably overnight, to set completely.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Just before serving, scatter the toasted coconut flakes around the edge of the tart and sprinkle with fresh lime zest if using. The contrast between the creamy custard and crisp toasted coconut creates a wonderful textural experience.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Serve chilled, cutting with a sharp knife dipped in hot water and wiped clean between slices for the neatest presentation. This tart is beautiful on its own but can be served with a dollop of whipped cream for extra indulgence.</li></ol>