Coconut, syrup & lime tart

• plain flour↗225g g
• icing sugar↗1 tsp tsp
• caster sugar↗1 tbsp tbsp
• cold unsalted butter↗140g g

  roughly cubed

• egg yolk↗1 large

  1 large

• creamed coconut↗100g/4oz g

  (not coconut cream) , roughly chopped

• coconut150g packet desiccated g

  150g packet desiccated

• egg↗4 large

  4 large

• fine fresh white breadcrumb↗140g g
• golden syrup↗140g g
• black treacle↗100g g
• limes↗3

  finely grated and zested, and the juice of 1 lime

• dark rum↗2 tbsp tbsp

  (optional)

• carton double cream↗284ml ml
• icing sugar↗
• crème fraîche↗

  or double cream

Step-by-step instructions

1. 1

   Make the pastry (it's easiest in a food processor). Whizz the flour, sugars and a pinch of sea salt for a few seconds. Add the butter. Whizz for another few seconds until the mixture looks like coarse breadcrumbs.

2. 2

   Whisk the egg yolk with 2 tbsp ice-cold water in a small bowl, then pour into the flour mixture. Whizz until the pastry has collected in a ball around the spindle, then remove it and press into a fat disc. Wrap the pastry in cling film and leave to rest in the fridge for at least 30 minutes.

3. 3

   Bring the pastry back to cool room temperature and roll it out thinly on a well-floured surface. It is very short and crumbly, so work it quickly on a cold surface and patch up any tears using a little flour dabbled with a wet pastry brush. Line a loose-bottomed 25-26cm x 4cm tart tin, so it's slightly proud of the tin. Chill for at least 30 minutes.

4. 4

   Preheat the oven to 200C/gas 6/ fan 180C. Line the pastry with foil, then pour in ceramic or dried beans. Bake for 12-14 minutes, remove the foil and beans and cook for a further 5 minutes or until the pastry is no longer raw-looking but remains uncoloured. Remove from the oven and put to one side while you get the filling ready.

5. 5

   Put the creamed coconut in a heatproof bowl and add 150ml/¼ pint of boiling water. Whisk until the coconut has dissolved, then leave to cool.

6. 6

   Put the remaining ingredients, except the double cream, into a food processor and whizz to combine. (The syrup and treacle can be weighed together and are easier to pour if the cans have been warmed first. Use a plastic spatula to scrape every last jot into the processor.) Add the cooled creamed coconut and double cream and whizz again.

7. 7

   Preheat the oven to 170C/gas 3½/fan 150C. Put the tart tin on to a heavy baking sheet. Pour the filling in to reach the top of the pastry - it doesn't rise much so it won't overflow. Bake for 40-50 minutes, or until the tart is golden and set. Leave to cool for at least 15 minutes before serving warm or at room temperature. Serve dusted with icing sugar, with a jug of crème fraîche or double cream alongside.