Method

1. Tart crust Place all the ingredients into a mixing bowl and mix at low speed until the ingredients are well combined.
2. Once mixed, wrap the dough in clingfilm and chill for 1 hour in a fridge.
3. Remove the chilled dough from the fridge and roll out with a rolling pin or a dough sheeter to a thickness of 3-4 mm on a floured surface.
4. Carefully place the rolled out dough into the 18x3 cm tart pan.
5. Bake at 170°c for 12 minutes.
6. Remove from the over, set aside and allow to cool.
7. Coconut filling Place all the ingredients into a frying pan and place on a medium to high heat.
8. Once the grated coconut starts to smell and gives sizzling sound, take off the heat and let cool until it reaches room temperature.
9. Cream filling Place all the ingredients into a mixing bowl. Mix at a medium speed until you are left with a smooth consistency.
10. Assembling Fill 1/3 of the tart crust with the cream filling and level out with a spatula.
11. Then place the coconut filling on top of the cream filling.
12. For the final touch, sprinkle some Fine Grated Coconut over the top of the tart.