Double Pecan & Coconut Tart with Maple Cream

Ingredients

Serves 8-10

For the pastry:

250g plain/ spelt flour 

100g pecans, toasted 

100g icing sugar

200g butter

1 egg, separated 

For the filling:

3 eggs 

180g soft brown sugar 

1 orange, zest and juice

1 lime, zest and juice

375 double cream 

200g coconut, blitzed 

80g pecans, lightly toasted. and chopped roughly

sea salt, pinch

Serve with

250ml whipped cream

A handful pecans, lighted toasted

Maple syrup, drizzled

Recipe

To make the pastry, place the flour, pecans, sugar and butter in a food processor. Blitz to a fine breadcrumb consistency, add the egg yolk and pulse a few times more. The mixture should come together easily. Add a teaspoon or two of cold water if needed. Once combined, tip out the dough and pat into a flat disc, wrap with parchment paper and refrigerate for 30 minutes. The pastry can be made ahead and kept refrigerated for 24 hours.

Preheat the oven to 160 fan/ gas 4. Butter a 24cm tart case. Remove the pastry from the fridge and roll it out between 2 sheets of parchment paper. Lift the sheet of pastry onto the tart case, gently pressing at the edges to ensure the case is covered. Freeze the tart case for 10 minutes before filling with parchment paper and baking beans. Blind bake the tart case for 15 minutes, then brush with the reserved egg white. Return to the oven for a further 5 minutes. The base should be gorgeously golden brown like a biscuit.

To make the filling, place the eggs and sugar in a bowl and mix with an electric whisk until light and fluffy. Add the remaining filling ingredients before carefully pouring into the prepared tart case. Bake for 40-45 minutes until the tart is golden.

While the tart is cooling, softly whip the cream. Serve the tart with a generous dollop of cream, a crumble of toasted pecans and a drizzle of maple syrup.