for 8 pieces

Shortcrust pastry base

1	rolled shortcrust pastry (approx. 32 cm in diameter)
3 tbsp	coconut flakes
1 tbsp	sugar

Coconut vanilla custard

4 dl	coconut milk
4 tbsp	sugar
1	vanilla pod, cut open lengthwise, seeds scraped out
½ tsp	agar-agar (morga) (e.g. Morga)

Kiwi topping

6	kiwis, sliced
2 tbsp	sugar
1 tbsp	lemon juice

How it's done

Shortcrust pastry base

Roll out the pastry, sprinkle with the coconut flakes and sugar, roll with a rolling pin. Transfer the pastry to the prepared tin. Prick the base firmly with a fork.

To bake

Approx. 35 mins. in the centre of an oven preheated to 180°C. Remove and leave to cool.

Coconut vanilla custard

Combine the coconut milk with all the other ingredients up to and including the agar-agar, mix well. Bring to the boil over a medium heat, stirring constantly. Reduce the heat and simmer for approx. 2 mins. Remove the pan from the heat, allow to cool a little. Remove the vanilla pod.

Kiwi topping

Stir the custard until smooth, spread over the tart base, chill for approx. 20 mins. Carefully mix the kiwis, sugar and lemon juice, leave to infuse for a moment. Arrange the slices of kiwi on top of the custard so that they overlap slightly.

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