This tart is an ode to the delicious combination of coconut and strawberries. To give this tart a glossy finish, brush the sliced strawberries with 2 tablespoons of melted strawberry jam after arranging them on the tart
| Created by | Spinneys |
| Prep time | 20 minutes |
| Setting time | At least 3 hours or overnight |
| Cook time | 15 minutes |
| Serves | 6-8 |
| Cuisine | Other |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 654 |
| Fat | 46.1g |
| Saturates | 32.4g |
| Protein | 9.6g |
| Carbs | 55.7g |
| Sugars | 24.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPlace the biscuits in a food processor and process until fine. Add the butter and pulse until combined. Press the mixture into a 24cm tart tin and refrigerate to set.
To make the coconut filling, separate the egg yolks from the whites. Whisk the egg yolks and corn flour together. Set aside. Whisk the coconut milk, cream, sugar and salt together in a medium-sized saucepan over a medium heat. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce to a medium-low heat. Once simmering, gradually add to the egg yolk mixture, whisking constantly until thickened, approx. 2 minutes. Remove from the heat and stir in the desiccated coconut, butter, vanilla and coconut extracts.
Pour the warm filling into the pie crust. Place a sheet of cling film directly on the surface of the pudding to prevent skin from forming. Refrigerate for at least 3 hours or overnight until chilled and thickened.
Thinly slice the strawberries and arrange them on the tart.
Slice and serve.
