Ingredients

• For the pastry:
• 150 gm - plain flour
• 60 gm - cream cheese
• 60 gm - butter
• 1 tbsp - icing sugar
• 1 tbsp - ice cold water ( if necessary)
• For the filling:
• 2 - eggs
• 2 - grated rind and juice of 2 lemons
• 4 tbsp - agave syrup (If you couldn't find agave syrup replace it with 150 gm of sugar)
• 150 ml - double cream
• 250 gm - desiccated coconut
• 1 tsp - cardamom powder

How to Make Coconut Tart

• For the pastry:
• Sift the flour in a large bowl, add the softened butter and cheese, work with your hand to combine the flour, butter and cheese evenly.
• Then add the icing sugar and mix well, the dough should come together at this stage.
• If it still looks crumbly add about a tbsp of cold water and combine the dough.
• Wrap the dough in a cling film and chill in the refrigerator for minimum of 2 hours.
• After 2 hours take out the pastry and roll it out between 2 sheets of baking paper.
• Preheat the oven to 200 degree Celsius. Grease a 8 inch tart tin.
• Carefully slide the rolled pastry into the tart tin leaving in the sides hanging, press down the edges.
• Prick the pastry with a fork and bake it in the preheated oven for 10 minutes. Take it out and then let it cool.
• For the filling:
• To make the filling, place the eggs, rind, syrup or sugar, cardamom powder in a bowl and beat together for 1 minute.
• Gently stir in the cream, then lemon juice and finally the coconut.
• Spoon the filling into the pastry.
• Reduce the oven temperature to 160 degree Celsius. Bake the tart for 40 minutes or until set and golden brown in colour.
• Cool for 1 hour to firm up and serve at room temperature.
• Recipe Courtesy: Taste of Pearl City