You will need
- 6 loose-bottomed tart tin 7cm
- Large saucepan
- Large bowl x 2
- Rolling pin
- Large baking sheet
- Large jug
- Wire whisk
- Wire rack
For the sweet pastry
- 500g plain flour
- 150g sugar
- 300g butter, room temperature
- 3 large free-range egg yolk
For the coconut custard
- 400ml coconut milk
- 200ml single cream
- 160g sugar
- 140g desiccated coconut
- 2 medium size free-range eggs
- To make sweet pastry sieve the flour onto a clean work surface, add sugar and butter. Using your fingertips, rub in the batter until the mixture resembles rough breadcrumbs.
- Add the egg yolks to the mixture and gently work it together until dough forms. Don’t work the sweet pastry too much at this stage. Flour it lightly ready dough and wrap in cling film. Place in the fridge till needed.
- Meanwhile, prepare the coconut custard filling. Pour the coconut milk, cream in a saucepan and gently heat until it just boiling.
- Whisk the caster sugar and egg yolks in a bowl until they are pale. Gradually pour the hot milk into the egg mixture, whisking until it is all incorporated.
- Pour the mixture back into the saucepan and add desiccated coconut. Simmer over low heat, whisking for about 5 minutes or until thickened. Remove from the heat and pour into a clean jug.
- Preheat the oven to 180˚C/Gas mark 4.
- Dust a clean work surface with little flour and press sweet pastry into a rectangle shape. Roll out the dough to about 3 millimetres thickness and cut out 6 discs from the pastry to line greased 7cm loose-bottomed tart tin. Chill in the fridge for at least 30 minutes.
- Spread the coconut custard into the tart shells up to ¾ of their high. Place tarts on the baking sheet in the oven for 25 minutes or until golden.
- Take out coconut custard tarts from the oven and allow them to cool slightly. Remove tarts from the tins and place them on the wire rack to cool completely. You can use some extra desiccated coconut to sprinkle over the top of baked tarts to give them a bit more wow effect.