Coconut Tart

Method

Make pastry by rubbing cold butter into flour and salt until breadcrumb texture, then add water gradually until dough forms. Wrap and chill for 30 minutes, then roll out and line a 23cm tart tin, pricking the base. Bake blind at 200C for 10 minutes. Meanwhile, beat together softened butter, egg yolks, and vanilla until creamy. Fold in desiccated coconut, condensed milk, and nutmeg. Pour filling into pastry case and bake at 180C for 25-30 minutes until golden and just set. Allow to cool completely before serving, dusted lightly with additional nutmeg if desired.