Coconut, syrup & lime tart

Name: Coconut, syrup & lime tart
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 225 grams plain flour; 1 teaspoon icing sugar; 1 Tbsp caster sugar; 140 grams cold unsalted butter, roughly cubed; 1 large egg yolk; 100 grams 4oz creamed coconut (not coconut cream), roughly chopped; 150 grams packet desiccated coconut; 4 larges egg; 140 grams fine fresh white breadcrumb; 140 grams golden syrup; 100 grams black treacle; 3 limes finely grated and zested, and the juice of 1 lime; 2 Tbsps dark rum (optional); 284 milliliters carton double cream; 1 serving icing sugar; 1 serving crème fraîche or double cream

Coconut, syrup & lime tart takes approximately 3 hours and 30 minutes from beginning to end. For $2.26 per serving, you get a dessert that serves 6. One serving contains 1063 calories, 16g of protein, and 71g of fat. If you have creamed coconut, desiccated coconut, treacle, and a few other ingredients on hand, you can make it.

Instructions

Make the pastry (it's easiest in a food processor). Whizz the flour, sugars and a pinch of sea salt for a few seconds.

Ingredients you will need

Sea Salt

All Purpose Flour

Equipment you will use

Food Processor

Add the butter. Whizz for another few seconds until the mixture looks like coarse breadcrumbs.

Ingredients you will need

Coarse Breadcrumbs

Butter

Whisk the egg yolk with 2 tbsp ice-cold water in a small bowl, then pour into the flour mixture. Whizz until the pastry has collected in a ball around the spindle, then remove it and press into a fat disc. Wrap the pastry in cling film and leave to rest in the fridge for at least 30 minutes.

Ingredients you will need

Egg Yolk

All Purpose Flour

Water

Wrap

Ice

Equipment you will use

Whisk

Bowl

Bring the pastry back to cool room temperature and roll it out thinly on a well-floured surface. It is very short and crumbly, so work it quickly on a cold surface and patch up any tears using a little flour dabbled with a wet pastry brush. Line a loose-bottomed 25-26cm x 4cm tart tin, so it's slightly proud of the tin. Chill for at least 30 minutes.

Ingredients you will need

All Purpose Flour

Roll

Equipment you will use

Pastry Brush

Preheat the oven to 200C/gas 6/ fan 180C. Line the pastry with foil, then pour in ceramic or dried beans.

Ingredients you will need

Dried Beans

Equipment you will use

Aluminum Foil

Oven

Bake for 12-14 minutes, remove the foil and beans and cook for a further 5 minutes or until the pastry is no longer raw-looking but remains uncoloured.

Ingredients you will need

Beans

Equipment you will use

Oven

Aluminum Foil

Remove from the oven and put to one side while you get the filling ready.

Equipment you will use

Oven

Put the creamed coconut in a heatproof bowl and add 150ml/ pint of boiling water.

Ingredients you will need

Creamed Coconut

Water

Equipment you will use

Bowl

Whisk until the coconut has dissolved, then leave to cool.

Ingredients you will need

Coconut

Equipment you will use

Whisk

Put the remaining ingredients, except the double cream, into a food processor and whizz to combine. (The syrup and treacle can be weighed together and are easier to pour if the cans have been warmed first. Use a plastic spatula to scrape every last jot into the processor.)

Ingredients you will need

Double Cream

Molasses

Syrup

Equipment you will use

Food Processor

Spatula

Add the cooled creamed coconut and double cream and whizz again.

Ingredients you will need

Creamed Coconut

Double Cream

Preheat the oven to 170C/gas 3/fan 150C.

Equipment you will use

Oven

Put the tart tin on to a heavy baking sheet.

Equipment you will use

Baking Sheet

Pour the filling in to reach the top of the pastry - it doesn't rise much so it won't overflow.

Bake for 40-50 minutes, or until the tart is golden and set. Leave to cool for at least 15 minutes before serving warm or at room temperature.

Equipment you will use

Oven

Serve dusted with icing sugar, with a jug of crme frache or double cream alongside.

Ingredients you will need

Double Cream

Powdered Sugar

Equipment

Ingredients

Servings:

225grams

plain flour 1teaspoon

icing sugar 1Tbsp

caster sugar 140grams

cold unsalted butter, roughly cubed 1large

egg yolk 100grams

4oz creamed coconut (not coconut cream), roughly chopped 150grams

packet desiccated coconut 4larges

egg 140grams

fine fresh white breadcrumb 140grams

golden syrup 100grams

black treacle 3

limes finely grated and zested, and the juice of 1 lime 2Tbsps

dark rum (optional)284milliliters

carton double cream 1serving

icing sugar 1serving

crème fraîche or double cream

Recommended wine: Cream Sherry, Moscato Dasti, Port

Tart on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.