Coconut and vanilla tarts

Make the most of seasonal fruit by piling them on top of these beautiful coconut and vanilla tarts.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

For pastry, whiz flour and icing sugar in a food processor to combine. Add butter and vanilla, then pulse until fine crumbs. Add yolks and 2 tbs cold water. Whiz until mixture comes together in a ball. Enclose in plastic wrap and chill for 30 minutes. Roll out pastry to 5mm thickness. Grease eight 10cm loose-bottomed tart pans. Line with pastry and chill for 15 minutes.

Step 2

Preheat the oven to 180C. Line tarts with baking paper and pastry weights. Bake for 8-10 minutes until dry and golden. Allow pastry to cool.

Step 3

Beat eggs, lemon zest and juice, syrup and cream together. Stir through coconut, then pour into tart shells and bake for 20-25 minutes until just set and golden. Cool slightly, then remove from pans.

Step 4

Dust with icing sugar and serve with fruit, coconut flakes and coconut cream.

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