Here’s how to make it…
Ingredients:
- 300g ready rolled shortcrust pastry
- 600ml coconut milk
- 400ml coconut cream
- 8 tbsp tapioca starch
- 6 tbsp icing sugar
- 4 tbsp cherry jam
- 4 tbsp of desiccated coconut
- 1 tbsp vanilla extract
- 1 tsp ground turmeric
- A drizzle of sunflower oil
- A handful of glace cherries
Method:
- Begin by preheating the oven to 200 degrees (gas mark 6)
- Grease a 25 x 25cm flan tin with a little sunflower oil and set to one side
- Using a rolling pin, roll out the shortcrust pastry to create a square slightly larger than the flan tin
- Line the flan tin with the pastry
- Using a fork, prick the base of the pastry in several places. Remove any excess pastry
- Lay a sheet of baking paper on top of the pastry and weigh it down with ceramic baking beans or rice
- Put the flan tin in the pre-heated oven and bake for 25-30 minutes, or until crispy
- Remove the flan tin from the oven and set to one side. While the pastry cools, prepare the custard
- Add the coconut milk, coconut cream, icing sugar, vanilla extract and turmeric to a large pan. Stir to combine then simmer on a medium heat for 5 minutes
- Add the tapioca starch to a small dish along with a splash of water. Beat until a smooth mixture is formed
- Add the mixture to the custard. Stir to combine then simmer for a further 5 minutes, or until the custard has thickened
- Spread the cherry jam evenly across the base of the pastry
- Pour the custard on top of the cherry jam
- Put the tart in the fridge and allow to set. This will take around 2 hours
- Decorate with the desiccated coconut and glace cherries for a final flourish
This recipe serves 8.
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