Coconut Citrus Tart

I'm someone who really dislikes baking, however, I've been doing an awful lot of it recently. I can't say I have a reason for the new found fixation, I just know that I've been running with it. It was a gloriously hot day in London this past Sunday, so much so that you'd be forgiven if, for a moment, you thought we were in the middle August. I usually plant recipe seeds in my imagination when we're about half way through the week, the one planted last week was a tart, a tart that absolutely needed to involve coconut, fast forward to a week later and here we are with a coconut citrus tart. It's not pretty nor is it perfect, aesthetically speaking, it's rough and rustic. It had completely slipped my mind that I did not, nor have I ever owned a tart pan so I had to use a spring form baking tin in its place. What we did end up with is a charming and tasty little dessert. It's a very simple and straightforward recipe, I want to add that I did make my own coconut milk by blending the flesh of a coconut in warm water and straining, however, if you aren't able to find fresh coconuts or you are short on time and not able to make your own, by all means, grab yourself a good quality tinned version.

I hope you enjoy this lovely little tart as much as we did!

Kay xx

coconut citrus tart


Pastry -

100 grams cupcoconut oil

150 grams chilled butter

50 grams caster sugar

350 grams flour

lime zest

1 tsp salt

1 tablespoon vanilla


filling - 

6 large eggs

200 grams golden caster sugar

170 mls coconut milk

120 mls buttermilk

200 mls double cream

the juice of 1 lime

2 tablespoon vanilla

1 tablespoon lemon extract

1 tablespoon orange extract


1. Place all the ingredients for the pastry into a food processor or use your hands. Blend or pinch the flour mixture between your fingers until it resembles breadcrumbs. Bring together in a ball, cover with clingfilm and refrigerate for an hour.

2. Preheat the oven to 190C. Remove the dough from the fridge and cling film, place in the centre of the springform tin or tart tin and using a metal spoon, begin to distribute the dough evenly by pressing and pushing, working it up the sides of the tin, if you are using a spring form tin, do not expect to get it to dough to the full height of the tin. Once the dough is evenly distributed and as neat as you are able to get it, line the dough was greaseproof paper then pour rice, dried beans or lentil on top of the grease proof paper to weight the dough down. Bake for 10 minutes. Remove the greaseproof paper and beans. Return to the oven and bake for a further 10 minutes or until the pastry shell is golden brown and crunchy/solid to the touch. Remove from the oven and allow to cool.

3. Combine all the ingredients for the filling in a medium bowl, whisk with a balloon whisk or fork until the sugar dissolves

4. Once the tart shell has cooled, preheat the oven to 170C, fill the pastry shell and bake for 45 to 50 minutes or until the filling has set. Remove from the oven, allow to cool then refrigerate until thoroughly chilled.