Passionfruit tart with coconut

Babiche Martens

In this tart, I’ve added coconut and rum to give a sense of the exotic. Simply serve with a scoop of good quality vanilla icecream or with whipped cream.

Pastry

1 ½ cups	Flour
80 g	Butter, chilled
¼ cup	Sugar
1	Egg

Filling

3	Eggs
½ cup	Sugar
1 cup	Shredded coconut
½ cup	Coconut cream (Main)
¼ cup	Rum (Main)
½ cup	Passionfruit pulp, plus extra to drizzle over the top (Main)

Directions

1. Preheat an oven to 180C.
2. Into a food processor, place the flour, butter and sugar. Blitz until it resembles breadcrumbs. Add the egg and blitz to make a dough. On a lightly floured bench, roll the pastry to fit a 23cm tin. Bake the pastry blind for 15 minutes, then remove.
3. To make the filling, combine well the eggs, sugar, coconut, coconut cream, rum and passionfruit pulp in a bowl. Pour into the tart tin and return to the oven for 35 minutes until just set.
4. Remove and cool. Serve with whipped cream or vanilla icecream and drizzle extra passionfruit on top.

More of Angela's passionfruit recipes

• Tiramisu with passionfruit
• Gluten-free passionfruit and lemon loaf