Cakes and Pastries Recipes - Kiwi and Currant Tart with Coconut Cream Recipe

Ingredients

Serves 6:

• 8 1/2 oz (250g) sweetened pastry dough (refer recipe)

• 1/2 oz (15g) butter

• 3 1/2 oz (100g) currants

• 8 kiwis

• 3 tbsp apricot jelly

Coconut cream:

• 3 1/2 oz (100g) creamed butter

• 4 1/3 oz (125g) confectioners' sugar

• 4 1/3 oz (125g) grated coconut

• 1 level tbsp cornstarch

• 3 tbsp dark rum

• 1 large egg

• 3 1/3 fl oz (10 cl) cream

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Method:

1. Prepare the coconut cream: whisk together the butter, confectioners' sugar, coconut, starch, rum, egg, and cream. Chill in the refrigerator.

2. Preheat the oven to 370°F/190°C.

3. Roll out the dough thinly and line a greased 10 inch (25 cm) tart pan with it. Fill the crust with the coconut cream. Bake for 20 min.

4. Take the tart out of the oven and allow it to cool.

5. Remove the stems from the currants. Cut the kiwis lengthwise in half and slice into 1/12 inch (2mm) thick slices. Set aside.

6. Heat the apricot jelly over low heat. Arrange the kiwi slices in a circle around the edges of the tart.

7. Fill the center with the currants. Cover with apricot jelly. Set aside in a cool place; do not refrigerate before serving.