Makes 8
2 eggs
Finely grated zest and juice 1 lemon
200ml maple syrup
300ml thickened cream
2 cups (180g) desiccated coconut
Sliced mango, sliced kiwi fruit, sliced nectarine, sliced papaya, sliced strawberries, sliced star fruit
Toasted coconut flakes and coconut cream, to serve
Vanilla-bean pastry
12/3 cups (250g) plain flour
100g icing sugar, plus extra to serve
125g chilled unsalted butter, chopped
1 vanilla bean, split, seeds scraped
2 egg yolks
For pastry, whiz flour and icing sugar in a food processor to combine.
Add butter and vanilla, then pulse until fine crumbs.
Add yolks and 2 tbs cold water.
Whiz until mixture comes together in a ball.
Enclose in plastic wrap and chill for 30 minutes.
Roll out pastry to 5mm thickness.
Grease eight 10cm loose-bottomed tart pans.
Line with pastry and chill for 15 minutes.
Preheat the oven to 180 C.
Line tarts with baking paper and pastry weights.
Bake for 8 -10 minutes until dry and golden.
Allow pastry to cool.
Beat eggs, lemon zest and juice, syrup and cream together.
Stir through coconut, then pour into tart shells and bake for 20-25 minutes until just set and golden.
Cool slightly, then remove from pans.
Dust with icing sugar and serve with fruit, coconut flakes and coconut cream.
