Make the Sweet Shortcrust Pastry, recipe follows, leaving to chill for 30 minutes before using.
Preheat the oven to 350 degrees F. Line a 9-inch tart pan with the pastry dough, and bake 'blind'.
Cook's Note: Blind Baking. To pre-bake a pastry
shell before adding filling, first chill the pastry, and then line your pan. Line the pastry with foil, parchment or greaseproof paper, leaving plenty to come up the sides. Fill with baking beans (alternatively, for a really smooth finish use plastic wrap
to line the pastry: place 2 sheets over the pastry, add the beans and bring the edges into the center.) Whichever method you choose, bake 'blind' in a 350 degree F, oven for 15 to 20 minutes or until the pastry feels dry.
Remove the paper and beans
, brush with a little leftover beaten egg and return to the oven for 2 minutes. If there are any little holes or cracks in the pastry, just patch it up with any leftover raw pastry before you return it to the oven. Remove from the oven and set aside in the tin while you make the filling. The pastry can be baked a day in advance and kept covered until you need it.
For the filling: whisk
the eggs, caster sugar and cinnamon together in a bowl. Add the desiccated coconut and the melted butter, and mix well. Pour the filling into the cooked pastry crust
, and bake in the oven until it is golden brown and just set in the center, about 40 to 45 minutes. Cook's Note: Sometimes I turn the oven down to 325 degrees F, after about 30 minutes, if it has already turned a good golden brown and I don't want it any darker.
Remove the tart from the oven, and let stand in the pan for about 10 minutes before carefully removing and allowing to cool on a wire rack. Dust
the tart with icing sugar to serve.
Coconut and raspberry tart
: As an alternative to the ground cinnamon
in this recipe, I sometimes spread 1 generous tablespoon of raspberry jam
onto the baked pastry base before pouring in the coconut filling.