Coconut, orange and passion fruit tarts

Coconut, orange and passion fruit tarts

These scrummy little tarts are perfect for a party, because they are small and manageable and delicious.  I think the flavour of passion fruit and coconut in a creamy tart is almost like eating ice-cream and the orange gives it a little tang. I promise you these will be eaten up before you can even blink.  You can serve them on their own or with a little dollop of cream or ice cream.

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110g (4 oz) flour
55g (2 oz) butter
cold water

2 egg yolks
125g (4 ½ oz) caster sugar
150ml single cream
1 tbsp orange peel (peel of one orange)
140g (5 oz) desiccated coconut
6 tbsp boiling water
seeds of 2 large passion fruits


12 hole patty tin – A baking tray twelve shallow round depressions for putting in batter or dough, the sort of thing you would use for making make buns or cakes.
Rolling pin
Round cookie cutter, approx 10cm diameter – or you can use a cup of the same diameter.


Pour the boiling water over the coconut and stir to combine, the coconut should gradually absorb the water. Set this aside for now.

Place a freezer-proof tub in the freezer with a little water in it to cool in preparation for making the pastry.

In a large bowl, make the pastry by chopping the butter into small cubes and mixing it into the flour. Then use your fingers to rub the butter and flour together to break the butter down into the flour until the mixture resembles breadcrumbs.

Take the water out of the freezer (it should be cool but not frozen hard). Add a few spoonfuls of the water into the pastry mixture and stir into the flour with a knife. Kepp adding a few spoonfuls at a time until the mixture has formed into a dough. Try to ‘handle’ the pastry as little as possible, i.e. only stir it as much as you actually need to bring it together into a dough.

Wrap the pastry loosely in cling film and put it on a plate in the fridge to cool for at least half an hour. I always try to form it into a fairly flat shape (max 3cm thick) before putting it into the fridge, as it is easier to roll-out later.

Take the pastry out of the fridge. Cover the surface that you are going to use to roll out the pastry and the rolling pin with flour. Place the pastry on top of the floured surface and roll moving the rolling pin from the front to the back of the surface. Turn the pastry around clockwise by about 90 degrees and roll again from the front to the back of the surface, and then repeat this until the pastry is about 2-3mm thick.

Using the cookie cutter, cut 10-12 little rounds of pastry. Butter the patty tin. Place the rounds of pastry into the holes in the patty tin.

Put the tin back in the fridge for about 20 minutes for the pastry to cool again.

Pre-heat the oven to 170 degrees.

Rub the orange rind into the caster sugar in a large bowl until it turns slightly orange. Chop the passion fruit in half and add passion fruit seeds into the sugar and whisk until it makes a lovely bright paste, then whisk for a further minute.

Separate your egg yolk and white. Add egg yolk to the sugar mixture and whisk for a couple of minutes. Add cream and coconut and gently stir to combine.

Pour mixture into the pastry shells and cook for 25 mins at 170 degrees centigrade.

When the tarts have gone golden brown, remove them from the oven and either serve immediately or leave to cool. You can store them in the fridge, but remember to remove them at least 20 minutes before serving so they are restored to room temperature.

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