White chocolate coconut tart

Method

Delicate, creamy and bursting with coconut flavour, this tart is a real showstopper. A crisp, buttery pastry case holds a smooth coconut custard, gently baked to perfection, and finished with a layer of silky white chocolate coconut ganache. Topped with caramelised coconut flakes for a little crunch, it’s a tropical twist on a classic custard tart - perfect for special occasions or an indulgent weekend bake.

The pastry case:

• 300g plain flour, plus a little for dusting
• 150g cold butter cut into small pieces
• 75g caster sugar
• 2 egg yolks plus 1 beaten egg

For the filling:

• 400ml double cream
• 320ml canned coconut cream
• 3 eggs
• plus 2 yolks
• 75g caster sugar
• fresh nutmeg

for the white chocolate coconut ganache

• 150ml cream
• 100g white chocolate
• 100g Kessco coconut cream

For the pastry case:

1. Rub the flour and butter together with your fingertips until the mixture looks like breadcrumbs. Add the sugar, egg yolks and 1-2 tbsp cold water, then mix until the dough starts to form clumps. Tip onto your work surface and knead a few times to bring any crumbs into the dough. Shape into a puck, wrap in cling film and chill for at least 30 mins.
2. Heat oven to 180C fan. Roll out the dough on a flour-dusted surface to line the base and sides of a 23cm round fluted tart tin. Drape it over a rolling pin and lift into the tin, keeping an overhang of about 1cm. Press into the corners, leaving no gaps. Save the pastry scraps.
3. Line the tart case with parchment and tip in baking beans or rice. Bake for 20-25 mins on the sheet, then remove the beans and parchment. Check for holes and patch them with the scraps. Put back in the oven for 5-10 mins to give it a nutty brown colour. Brush with the beaten egg and return to the oven for 2 more mins. While still warm, use a serrated knife to trim the pastry to the height of the tin. Leave to cool. Reduce oven to 140C/120C fan/gas 1.

For the custard filling

1. Put the cream and coconut cream in a pan and heat until steaming. Meanwhile, whisk the whole eggs, yolks and sugar until pale. Pour the hot cream over the eggs, whisking until the sugar has dissolved. Pour through a sieve into a jug.
2. Put the tart case on the baking sheet in the oven, with the shelf pulled out. Pour in the custard, using up as much as you can. Sprinkle nutmeg over the top generously and bake for 50-55 mins until the custard is set with a little wobble when gently shaken. Leave to cool. 

For the white chocolate coconut ganache

1. Combine the chocolate, the unsalted butter and the 90g Kessko Coconut Cream Spread in a medium-sized bowl and warm slightly.
2. In a pan heat the cream until it just begins to bubble and steam.
3. Pour the heavy cream over the chocolate and butter. Make sure all the chocolate is submerged beneath the cream. Let the mixture sit for a couple minutes.
4. Use an immersion blender or a spoon to mix the ganache until the mixture has come together and is smooth.
5. Allow to cool slightly and pour on top of the tart.

Decorate with the caramelised coconut flakes

Enjoyed this recipe? Why not put a frity twist on it and add Freeze Dried Raspberry Crumble to the custard.