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1
Pre-heat the oven to 400u00b0 F with rack in the middle.
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2
Thinly roll out the shortcrust pastry and line 1 tart or 8 individual tart cases. Prick the pastry with a fork. Chill for 15 minutes. Line the tart with parchment paper and fill with beans. Blind bake for 15 to 17 minutes, remove parchment paper and beans and bake for a further 5 minutes or until LIGHT golden brown (they will be baking further with the coconut filling).
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3
Reduce the oven to 300u00b0 F to cook the custard.
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4
For the Coconut Custard: Pour the coconut milk in a pan and warm up until just before it boils.
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5
Lightly beat the sugar, cornstarch and egg yolks in a bowl. Add the hot milk and cream and whisk to incorporate all the ingredients.
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6
Pour the mixture and fill the pastry case or cases. Bake for 25 minutes or until the cream starts to brown lightly. It will still be a little wobbly in the middle but it will finish cooking and set as it cools. Let cool completely.
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7
Cut the passion fruit in half and remove the juice and seeds. Strain the juice and keep in a bowl. Keep just 2 teaspoons of the seeds in another bowl.
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8
Wash, dry and zest 3 of the limes and set aside. Juice 1 lime and strain.
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9
Put the lime and passion fruit juice in a pan over medium high heat, add the sugar and whisk until the sugar is completely dissolved. Let boil for about 10 minutes until syrupy. Add the 2 teaspoons of the passion fruit seeds and allow to cool.
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10
Sprinkle the top of the custard with the lime zest, pour thesyrup over all the tart and let rest.
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11
Note: If you use a tart case that has a removable bottom you can proceed with this method. Otherwise precook the tart shell, remove from the tart case and cook the tart on a tray.
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12
Note 2: You can make ahead the tart shell and have it ready. The custard should always be cooked the day you serve the tart otherwise the bottom will be very soggy.
