Coconut and Lime Tart

Ingredients:

350g (12oz) ready-made shortcrust pastry

300ml (½ pint) double cream

2 medium eggs, beaten

4 medium egg yolks

200ml (7fl oz) coconut cream

100g (3½ oz) caster sugar

Zest of 2 limes

Method:

Roll out the pastry to line a 20cm fluted tart tin. Line with greaseproof paper and fill with baking beans or dried pulses. Bake at 190°C (375°F, gas mark 5) for 10 mins. Remove the paper and beans, then bake for a further 5 mins until the pastry is golden.

Beat the remaining ingredients together and pour into the pastry case. Bake at 170°C (325°F, gas mark 3) for 20-25 mins until lightly set.

it doesnt look great ... tasted awesome

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