Ingredients
The following ingredients have 8 Servings
- 1 2/3 cup (250g) plain (all-purpose)
- 1/4 cup (40g) icing sugar (confectioners' sugar)
- 1/4 teaspoon salt
- 150 gram (4½ ounces) cold unsalted butter, chopped
- 1 egg
- 1 egg yolk
- 2 eggs
- 1 cup (220g) caster sugar (superfine sugar)
- 1/2 cup (125ml) strained passionfruit juice
- 1 teaspoon grated orange rind
- 1 1/2 cup (375ml) pouring cream
- 3 cup (240g) desiccated coconut
Instruction
- Process flour, icing sugar, a pinch of salt and butter until mixture resembles fine breadcrumbs, add egg and yolk; process until mixture just comes together. Form dough into a disc, wrap in plastic wrap; refrigerate 30 minutes.
- Roll out dough on a lightly floured surface until 3mm (1/8-inch) thick and large enough to line a 28cm (11¼-inch) round loose-based tart pan with pastry. Cover; freeze 1 hour.
- Preheat oven to 200°C/400°F.
- Line pastry case with baking paper; fill with dried beans or rice. Bake 10 minutes. Remove paper and beans; bake a further 10 minutes or until pastry is golden and dry. Cool. Reduce oven to 180°C/350°F.
- Meanwhile, for the filling filling, beat eggs and sugar in a small bowl with an electric mixer until pale and smooth. Beat in juice and rind until just combined, then cream and coconut until just combined.
- Spoon filling into pastry case. Bake 35 minutes or until just set and lightly browned. Cool. Refrigerate overnight before serving.
