This is quite a technical Coconut Tart recipe with a few tricky elements such as making a lattice for the top from shortcrust pastry, and using a 30cm flan pan. If you've never used a flan pan be careful as they usually come with a loose bottom and this can be tricky when turning out the tart.
This tart should serve 8 people and will take around 1hr 15mins to make. We think this tart is best served once it has cooled down on a cooling rack.
Method
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Preheat the oven to 180°C (fan 160°C, gas mark 4). Lightly grease a non-stick 30cm flan pan.
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First make the pastry. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Beat the egg yolk with the water and stir into the flour mixture to make a dough.
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Roll out two thirds of the dough and use to line the flan pan.
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To make the filling mix the golden syrup with the desiccated coconut and double cream. Spread evenly over the base of the pastry case.
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Roll out the remaining pastry, cut into thin strips and arrange them in a lattice pattern on top of the flan. Bake in the oven for 20 minutes.
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Carefully brush the lattice strips with lightly beaten egg white, and sprinkle with sugar.
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Return the flan to the oven for a further 15-20 minutes until golden brown. Serve warm with cream.
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