Cracking Coconut Tart with Passion Fruit Sauce

Summer is finally on it's way out and Autumn is starting to creep in and what better way to celebrate than with a comforting pud using the last of the tropical fruits in the supermarkets before they're replaced with winter goods. This tart is slightly unusual and the best way to describe the filling is like a light and deliciously moist coconut macaroon. The sauce is vibrant and zingy with just enough sweetness to compliment the tart as well as a very subtle hint of spice from the ginger. The result is a warming yet exciting dessert that, if you cheat with the tart case, can be made in literally minutes.


Cracking Coconut Tart with Passion Fruit Sauce
Serves 6-8

1 x 20cm/8in shortcrust tart case (I really recommend making your own - use this recipe up to step 2!)
For the filling:
2 eggs 
Zest and juice of 1 lime 
100ml maple syrup 
150ml double cream 
150g desiccated coconut 
For the passion fruit sauce:
200g sugar 
200ml water 
1 tsp ground ginger 
12 passion fruits, pulp scooped out 
To serve:
Vanilla ice cream 
Sprigs of mint 

Preheat the oven to 160C/gas mark 2½. 

In a large bowl beat together the eggs and lime, then add the maple syrup and cream and mix well. Stir in the coconut. Spoon the filling into the tart case and bake for 40 minutes. Remove the tart from the oven and cool completely. 

For the sauce, boil the sugar, water and ginger in a saucepan for 5 minutes until syrupy. Add the passion fruit pulp, stir then take off the heat. 

Serve a slice of the tart with sauce spooned over, some ice cream and a sprig of mint to decorate.