Method

• 1.
  For the pastry, place the butter and icing sugar in a stand mixer fitted with the paddle attachment and beat on medium speed for 1 minute until smooth, but not light and fluffy. Add egg (reserving 2 tsp for brushing) and beat on medium speed until just combined. Don’t worry if mixture looks a little curdled at this stage. Add the flour and a pinch of fine salt and beat on medium speed until just combined. Scrape the sticky dough onto a large piece of plastic wrap. Using plastic wrap to help, bring dough together into a ball and then flatten to form a disc. Wrap tightly with the plastic wrap and chill for 3 hours to firm up enough to easily roll.
• 2.
  Meanwhile, for the lemon filling, whisk eggs and caster sugar in a bowl until frothy. Whisk in flour and a pinch of fine salt. Add lemon zest and juice and coconut cream, whisking until smooth. Cover and place in the fridge to infuse.
• 3.
  Working quickly to prevent dough from softening too much, roll chilled pastry dough between 2 sheets of baking paper to form a 30cm round. If dough becomes too soft, simply return it to the fridge to chill again until firm.
• 4.
  Carefully line a 25cm (top measurement) fluted tart pan with removable base with the pastry, using your fingertips to gently press pastry evenly into the base and side, and letting the excess hang over. Chill for 1 hour or until firm.
• 5.
  Preheat oven to 190°C/170°C fan-forced. Place a baking tray in the oven to preheat. Meanwhile, strain lemon filling through a fine sieve into a large jug, discarding solids. Use a spoon to skim any bubbles or foam from the surface. Set aside to come to room temperature.
• 6.
  Prick base of pastry a few times with a fork, then line pastry with baking paper and fill with baking beads. Place on preheated tray and bake for 30-35 minutes or until light golden and almost completely cooked through on base. Remove baking paper and beads and trim off excess pastry with a small serrated knife. Bake for a further 5-7 minutes until pastry is golden brown all over. Immediately brush a thin layer of reserved whisked egg over the hot pastry shell base and side (this will seal the pastry and prevent the filling from leaking out).
• 7.
  Reduce oven to 140°C/120°C fan-forced. Gently and carefully pour lemon filling into the hot pastry shell on the tray. Bake on the tray for a further 35-40 minutes, or until filling is just set (it should still have a slight wobble in the middle, as it will continue to cook as it cools). Transfer tart to a wire rack to cool to room temperature. Once cooled, you can chill the tart until ready to serve.
• 8.
  When ready to serve, place thickened cream, solid coconut cream, vanilla and icing sugar in a stand mixer fitted with the whisk attachment and whisk on medium- high speed until soft peaks form.
• 9.
  Top tart with coconut cream mixture and scatter with toasted coconut flakes, if using, to serve.