Coconut Velvet Tart

• Serves: 10 - 12
• Preparation time: 20 mins plus chilling time
• Cooking time: 45 mins

• Ingredients
• Pastry

• 5 oz (150g) plain flour
• 1 oz (25g) cocoa powder
• 3 oz (75g) unsalted butter
• half oz (15g) caster sugar
• 1 egg yolk
• 5 tsp cold water

• Filling
• 3 eggs
• 2 oz (50g) caster sugar
• 1 oz (25g) cocoa powder
• half oz (15g) cornflour
• 14 fl oz (400ml) coconut milk
• 7 oz (200g) plain chocolate, broken into pieces
• half pint (300ml) double cream

• To Decorate
• half pint (300ml) double cream
• cocoa powder for dusting

• Method
• To make the pastry, put the flour and cocoa powder in a food blender with the butter and blend until the mixture resembles fine breadcrumbs.
• Add the sugar, egg yolk and enough water to mix to a firm dough.
• Chill for 30 minutes.
• Roll out the pastry and use it to line a 20 cm (8-inch) round, loose bottomed flan tin.
• Line the pastry with greaseproof paper and baking beans and bake in a pre-heated oven, 180 c/350 f/gas mark 4, for 15 minutes.
• Remove the paper and beans and bake for a further 5 minutes.
• Reduce the oven temperature to 150 c/300 f/gas mark 2.
• For the filling, beat together the eggs, sugar and cocoa powder.
• Put the cornflour in a pan with a little of the coconut milk and stir until smooth.
• Add the remaining coconut milk and the chocolate.
• Heat until the chocolate has melted.
• Bring to the boil, stirring, then pour into the egg mixture, whisking well.
• Stir in the cream.
• Turn the mixture into the pastry case and bake for about 25 minutes until the centre feels very softly set.
• Leave to cool.
• To decorate, whip the cream until softly peaking and spoon over the tart.
• Dust lightly with cocoa powder.