Coconut, syrup & lime tart

Ingredients

• 225 g flour plain
• 1 tsp icing sugar 
• 1 tbsp caster sugar 
• 140 g butter unsalted cold cubed
• 1 large egg yolk 
• 100 g creamed coconut roughly chopped (not coconut cream)
• 150 g desiccated coconut 
• 4 large eggs 
• 140 g breadcrumb fresh white fine
• 140 g golden syrup 
• 100 g treacle black
• 3  juice of lime finely grated
• 2 tbsp rum dark
• 284 ml carton double cream 
• 6 servings icing sugar 
• 6 servings double cream 

Equipment

• food processor
• bowl
• baking sheet
• oven
• whisk
• aluminum foil
• spatula
• pastry brush

Directions

1. Make the pastry (it's easiest in a food processor). Whizz the flour, sugars and a pinch of sea salt for a few seconds.
2. Add the butter. Whizz for another few seconds until the mixture looks like coarse breadcrumbs.
3. Whisk the egg yolk with 2 tbsp ice-cold water in a small bowl, then pour into the flour mixture. Whizz until the pastry has collected in a ball around the spindle, then remove it and press into a fat disc. Wrap the pastry in cling film and leave to rest in the fridge for at least 30 minutes.
4. Bring the pastry back to cool room temperature and roll it out thinly on a well-floured surface. It is very short and crumbly, so work it quickly on a cold surface and patch up any tears using a little flour dabbled with a wet pastry brush. Line a loose-bottomed 25-26cm x 4cm tart tin, so it's slightly proud of the tin. Chill for at least 30 minutes.
5. Preheat the oven to 200C/gas 6/ fan 180C. Line the pastry with foil, then pour in ceramic or dried beans.
6. Bake for 12-14 minutes, remove the foil and beans and cook for a further 5 minutes or until the pastry is no longer raw-looking but remains uncoloured.
7. Remove from the oven and put to one side while you get the filling ready.
8. Put the creamed coconut in a heatproof bowl and add 150ml/ pint of boiling water.
9. Whisk until the coconut has dissolved, then leave to cool.
10. Put the remaining ingredients, except the double cream, into a food processor and whizz to combine. (The syrup and treacle can be weighed together and are easier to pour if the cans have been warmed first. Use a plastic spatula to scrape every last jot into the processor.)
11. Add the cooled creamed coconut and double cream and whizz again.
12. Preheat the oven to 170C/gas 3/fan 150C.
13. Put the tart tin on to a heavy baking sheet.
14. Pour the filling in to reach the top of the pastry - it doesn't rise much so it won't overflow.
15. Bake for 40-50 minutes, or until the tart is golden and set. Leave to cool for at least 15 minutes before serving warm or at room temperature.
16. Serve dusted with icing sugar, with a jug of crme frache or double cream alongside.