This tart makes a wonderful summer dessert, strawberries coated in a coconut cream make a great tart filling.

Ingredients

• 2 sheets of pre-rolled sweet short pastry
• 1 punnet strawberries
• ¼ cup caster sugar
• Coconut custard
• 1 cup milk
• 1 cup coconut milk
• 2 egg yolks
• 2 tablespoons cornflour
• 2 tablespoons sugar

Method

1. Cut the pastry sheets to line the base and sides of a 23cm loose-bottomed flan tin. Bake blind at 200ºC for 10 minutes. Remove the beans and cook a further 5 minutes. Cool.
2. Hull the strawberries and arrange in the flan.
3. Coconut custard
4. Bring the milk and coconut milk to the boil.
5. Beat the egg yolks, cornflour and sugar together and pour into the milk. Stir over a moderate heat until thick. Don't boil. Cool.
6. Pour the coconut custard over the strawberries. Sprinkle with caster sugar.
7. Cover the pastry edges with foil and grill under a high heat until the sugar has browned and caramelised.

Cooks Tips

- Don't let the strawberries and custard stay in contact for too long before grilling - the strawberries will break the custard down and it won't set.