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1
For the crust, scoop the flour into a large bowl. Make a well in the center, and then add into this well the salt, oil, and butter.
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2
Using your finger tips, break up the butter into the flour mixture until the tart crust resembles course crumbs.
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3
Add the very cold water, and using your hands, bring the dough into a ball. (Add a TINY bit more water if your crust doesn't come together.)
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4
Turn out the dough onto a lightly floured surface and knead once or twice until the dough is well formed into a ball.
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5
Wrap in plastic wrap and store in the fridge for at least 30 minutes.
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6
After the dough has chilled, bring it back out onto the floured surface and roll the dough out until about 1 centimetre or 1/2 inch thick. At this point you can also pre-heat your oven to 200 C (400F).
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7
If you're making one big tart, then you can transfer the dough into a tart pan. If you're making mini tarts, place the tart pan onto the dough and cut out a circle around the pan that's approximately 1 centimeter (1/2 inch) larger than the pan itself. Then, take out the circle of crust and press it into the mini tart pans.
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8
Place a sheet of parchment over the crust and then top it off with pie baking beans in order to prevent the crust from inflating in the oven. Bake for 18-20 minutes for the mini tarts and approximately 30 minutes for one large tart.
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9
Allow the tartes to cool and prepare the filling.
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10
To make the whipped cream: the coconut should be chilled (i.e. in a fridge) for a few hours. This allows the cream to solidify at the top of the can. Open the can and scoop out the cream solids from the top.
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11
In a bowl, whip the cream using an electric beater.
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12
Add a dollop of the cream to each tart (for the small tartes), or fill in the large tarte.
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13
Top the tart(s) with clementine slices.
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14
As a final touch, bring the jam and water to a quick boil. Let the mixture simmer for 5 minutes.
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15
Brush the jam on top of the tarts.
