Coconut And Berry Fruit Tarts

Ingredients

• 200 g (1 + 2/3 cup) plain flour
• 30 g (1/3 cup) desiccated coconut
• 30 g (1/4 cup) icing (powdered) sugar
• 1/4 teaspoon salt
• 110 g (1 stick) cold vegan block butter (diced)
• 1 Tablespoon vodka ((optional))
• 1-2 Tablespoons ice cold water
• 400 ml (1 14 oz can) full fat coconut milk
• 100 ml (1/3 cup + 4 teaspoons) soya milk
• 60 g (1/2 cup) cornflour (cornstarch)
• 100 g (1/2 cup) sugar
• 1 teaspoon vanilla extract
• 60 g (1/4 cup) vegan block butter
• 450 g (1 lb) fruit of your choice to top

Instructions

1. 1

   To make the pastry, place the flour, coconut, sugar and salt in a food processor and pulse to mix. Add the butter and blitz until it resembles fine breadcrumbs.

2. 2

   Add the vodka and blend again. Then, with the motor running, gradually add just enough cold water so that the pastry comes together.

3. 3

   Tip it out onto a worksurface and bring it together, don't overwork it. Shape the pastry into a disc, wrap in clingfilm and place in the refrigerator for half an hour.

4. 4

   Divide the pastry into six equal pieces, shape each one into a ball. Roll each ball out on a lightly floured surface and press into a 8-9 cm/3.25-3.5 in tart tin, pressing it right into the corners and leaving the excess pastry overhanging. Repeat for the rest of the pastry.

5. 5

   Prick the base of each pastry case all over with a fork, place them on a baking sheet and pop it in the freezer (or fridge if it wont fit), for fifteen minutes (or thirty in the fridge) while you preheat the oven to 180°C/350°F/gas mark 4.

6. 6

   Line each tart case with either a round of baking parchment or a double layer of good quality clingfilm then fill with either baking beans or dry rice. Bake the tarts for 15 minutes then remove the baking beans/rice and parchment/clingfilm.

7. 7

   Return the tarts to the oven for 10-15 minutes until the bases are a pale golden. You may need to cover the edges with strips tin foil if they start to get too dark before the middle is done.

8. 8

   Remove from the oven and set aside until cool enough to handle then use a very sharp serrated knife to trim off the excess pastry. Once cold store in an airtight container until needed (will keep for a couple of days unfilled).

9. 9

   To make the pastry cream, place the cornflour in a pan and gradually whisk in the soya milk followed by the coconut milk, sugar and vanilla extract.

10. 10

    Place the pan over a low-medium heat and stir constantly until it comes up to the boil and thickens. Once it starts to thicken, whisk it vigorously for about a minute, making sure that you get right into the edges of the pan. When you stop for a few seconds, a few big bubbles should rise to the surface and pop.

11. 11

    Remove from the heat, add the butter and stir until melted and fully combined. Pour into a bowl, cover with clingfilm directly on the surface then refrigerate until cold (or overnight, or up to a couple of days).

12. 12

    To assemble the tarts, give the pastry cream a good whisk with a balloon whisk electric mixer or stand mixer fitted with a paddle attachment until it becomes smooth and creamy again. (it will be very thick at first).

13. 13

    Spoon some of the pastry cream into each tart case and spread it level. Top with your selection of fresh fruits and serve. Keep refrigerated and the tarts are best served on the same day that they are assembled.