This citrus and coconut tart would make for a delicious end to a romantic Valentine's Day meal.
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Yields:
8 serving(s)
Prep Time:
40 mins
Cook Time:
1 hr 25 mins
Total Time:
2 hrs 5 mins
Cal/Serv:
354
Ingredients
For the pastry
150 g plain flour, plus extra to dust
2 Tbsp. icing sugar, sifted
75 g unsalted butter, chilled and chopped
For the custard
375 ml whole milk
250 ml coconut milk
2 tsp. vanilla bean paste
5 large egg yolks
75 g caster sugar
2 Tbsp. cornflour
Finely grated zest 2 limes, plus extra pared zest to serve
2 Tbsp. lime or lemon curd
15 g coconut chips
Directions
Step 1To make pastry, pulse flour, icing sugar and a pinch of salt in a food processor to combine. Alternatively mix in a medium bowl. Add butter and pulse/rub in until mixture resembles fine breadcrumbs. Add 2tbsp cold water and pulse/mix until pastry begins to clump together. Empty on to a worksurface, shape into a disc, wrap and chill for 30min.
Step 2Meanwhile make the custard. Heat the milk, coconut milk and vanilla in a pan over medium heat until steaming. In a large heat-proof bowl whisk the egg yolks, sugar and cornflour to combine. Gradually whisk in the hot milk mixture, until smooth.
Step 3Return mixture to the pan and cook, stirring, until thickened (the mixture will need to boil). Remove from heat and stir through lime zest and curd. Pour into a jug, cover the surface with baking parchment or clingfilm and leave to cool completely.
Step 4Lightly dust a work surface with flour and roll out pastry; use to line a 20.5cm round, loose-bottomed fluted tart tin, trimming excess. Prick base all over with a fork and chill for 10min.
Step 5Preheat oven to 200°C (180°C fan) mark 6. Line pastry case with a large piece of baking parchment and fill with baking beans. Bake for 15-20min, until sides are set. Carefully lift out parchment and beans and return tin to oven for 10min, or until pastry feels sandy to the touch and is lightly golden. Reduce oven temperature to 160°C (140°C fan) mark 3.
Step 6Spoon the cooled custard into the pastry case and sprinkle the coconut chips in a ring around the edge. Bake for 50min, or until the custard has just set on top. Leave to cool completely in the tin.
Step 7Transfer to a serving plate and scatter over the pared zest. Serve in slices.
To store:
Keep loosely covered in the fridge for up to 3 days.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
