An unctuous rich butter pastry tart filled with mouth wateringly sweet coconut caramel.
What makes it the ultimate summer Seriously From Waitrose dessert?
It is one of those desserts where everyone wants seconds, even those who profess not to be sweet toothed. The entire dessert vanishes at one sitting and it is an excellent follow-on to summer barbecues or al fresco meals.
RICH BUTTER PASTRY
225g (8oz) Waitrose Plain Flour
110g (4oz) Waitrose Essential Unsalted Butter
25g (1oz) Waitrose Golden Caster Sugar
2 Waitrose Free Range Egg Yolks (medium)
½ tsp Salt
1 tbsp Water
300g (10 ½ oz) Golden Syrup
100g (3 ½ oz)Waitrose Medium No. 1 Maple Syrup
100g Waitrose Desiccated Coconut
Grated Zest & Juice of 2 limes
2 ½ tablespoons Waitrose Brown Soft Sugar
25g Waitrose Essential Unsalted Butter (cubed)
2 tablespoons Waitrose Jersey Double Cream
Mix yolks & water in a bowl. Stir into flour using a knife, to form a soft pastry. Cover & chill for 30 mins. Line an 8” flan tin with parchment. Roll pastry out & press into tin & up sides, chill for 10 mins. Blind bake in preheated oven at 190°C for 15-20 mins. Remove from oven. In a pan melt syrups then add zest, juice, butter, sugar & cream. Blend then add coconut. Mix well & pour into pastry case. Bake for 20 minutes at 180°C.