Passionfruit and coconut tart

Passion fruit and coconut go together really well and by using coconut cream this tart is dairy-free.

Ingredients

400 g	Sweet short pastry
4 large	Eggs
½ cup	Passionfruit pulp (Main)
½ cup	Sugar
1 cup	Desiccated coconut
1 ½ cups	Coconut cream

Directions

1. Place an oven tray on centre rack. Heat oven to 190 degrees C. Grease a 26cm flan dish and roll pastry to fit base and sides. Chill while preparing filling.
2. Beat eggs, sugar and pulp together. Add dessicated coconut and coconut cream and combine. Pour over pastry base. Bake on the oven tray for about 35 minutes or until filling is set and pastry is golden. Cool to room temperature before serving. Delicious cold.