This tart is reminiscent of a tropical island....
each mouthful is creamy...
and coconut infused with a twang of lime.
It is such an easy tart to create:
All you do is press into a baking paper lined flan readymade sweet short pastry.
Bake blind for 10 to 15 minutes.
then pour into filling mix of coconut cream, eggs, lime juice and sugar.
Bake again for 40 to 50 minutes until slightly firm to touch.
Slice and serve with fruit such as lychees (as shown), or mangos.