Coconut Custard Tart

Method

Make the pastry by rubbing cold diced butter into flour and salt until breadcrumb texture, then mix in the egg yolk and cold water until a dough forms. Chill for 30 minutes, then roll out and line a 23cm tart tin, blind baking at 190°C for 12 minutes. For the filling, whisk together the three eggs with caster sugar until pale and fluffy, then gradually stir in the coconut milk, desiccated coconut, vanilla extract and salt until well combined. Pour the mixture into the pastry case and bake at 170°C for 35-40 minutes until the custard is set but still has a slight wobble in the centre. Allow to cool completely before serving, as this allows the custard to firm up further.