Ingredients
- 50g desiccated coconut, plus 1 tbsp to decorate
- 150g smoked almonds, plus 1 tbsp, chopped, to decorate
- 100g cornflakes
- 150g unsalted butter
- 50g runny honey
- 3 large egg yolks
- 20g cornflour
- 30g caster sugar
- 1 tsp salt
- 360ml whole milk
- 1 tbsp vanilla bean paste, plus 1 tsp
- 100g white chocolate, broken into squares, plus extra to decorate
- ¼ tsp almond extract
- 300ml double cream, fridge-cold
- 2 tbsp icing sugar
- 160ml coconut cream, fridge-cold
- 3 tsp coconut rum
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. For the tart base, toast the coconut in a pan on low heat for 5 mins or until golden. Remove to a large bowl to cool.Step 2
Put the almonds and cornflakes in a food processor and blitz to a chunky crumb (not a powder). Add to the bowl with the coconut.Step 3
In the same pan, melt the butter and honey over low heat. Pour it over the coconut mixture; stir. Press into a 23 cm tart tin until compact, pushing up and into the sides to create a crust. Bake for 12-15 mins until golden. Set aside to cool.Step 4
For the custard, whisk the egg yolks, cornflour, caster sugar and ½ tsp salt in a heatproof bowl until smooth. Meanwhile, heat the milk and 1 tbsp vanilla bean paste in a saucepan until just simmering.Step 5
Slowly pour about three-quarters of the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring continuously, for 7-10 mins until thick enough to coat the back of your spatula or spoon. Remove from the heat, then stir in the white chocolate and almond extract until melted and combined.Step 6
Strain the custard through a sieve into the tart shell; spread evenly. Chill for 1 hr or overnight.Step 7
For the coconut cream, combine the double cream and icing sugar in a large bowl and whisk to soft peaks by hand or with an electric whisk. Add the remaining ½ tsp salt, 1 tsp vanilla bean paste, coconut cream and rum; whisk again until stiff peaks form.Step 8
Remove the tart from the tin to a serving plate. Top with the coconut cream, spreading it into soft snowy peaks with a spatula. Scatter with the remaining coconut and almonds, plus extra curled or shaved white chocolate (scrape with a sharp knife at a 45° angle for perfect curls). Serve the tart immediately or chill for 1-2 days.