Serves: 10-12 Cooking time: 30 min
500g plain flour
250g soft butter
2 tbsp water
Olivado macadamia nut oil
4 cups of coconut cream
1/2 cup caster sugar
8 tbsp water
12 tbsp corn flour
Pinch of toasted coconut, to serve
Shaved coconut dipped in icing sugar, to serve
Preheat the oven to 180 degrees.
In a large mixing bowl, sift the flour and add the soft butter. Using your hands, massage the mixture together. Add the sugar and eggs to the mix and keep using hands to turn the ingredients into a dough. Pour the water in and mix manually once more.
Place a little bit of flour on a board and roll the dough into a large ball. Make sure your dough is strong enough that is does not break when stretched.
Use a rolling pin to flatten the dough. In a round tart oven pan, drizzle a little bit of Macadamia nut oil and swirl around to ensure the dough does not stick to the pan. Gently place the dough on top of the pan using your rolling pin for stability and remove any excess dough that is over the edge of the pan.
Put in the oven for 15 minutes or until crunchy.
While the tart is cooking, place the coconut cream on a pan over a low heat. Add in the caster sugar and gently swirl around using a whisk.
Extract the vanilla bean using the back of your knife and drop into the cream. Mix around until the sugar has dissolved.
In a separate bowl, add in the corn flour and then the water and mix thoroughly with a spoon until the mixture is lump-free and thick.
Pour the thickened mixture into the cream and continue to stir over the heat.
Take the tart out of the oven after 15 minutes and let it cool down. Pour the thickened mixture into the case evenly.
Let it set for 15-20 minutes, then add some toasted coconut shavings on top of the tart to serve.