Coconut Tart

Say it Caribbean, Indian or British, this light Coconut Tart is a nice way to finish of your meal leaving your sweet tooth feel satisfied.

Serves 8
Ingredients:
For the pastry:
Plain Flour- 150 g
Cream Cheese- 60 g
Butter- 60 g
Icing Sugar- 1 tbsp
Ice cold water- 1 tbsp( if necessary)
For the filling:
Eggs- 2
Grated rind and juice of 2 lemons- 2
Agave syrup- 4 tbsp ( If you couldn't find agave syrup replace it with 150 g of sugar)
Double cream- 150 ml
Dessicated coconut- 250 g
Cardamom powder- 1 tsp
Method:
For the pastry:
Sift the flour in a large bowl, add the softened butter and cheese, work with with your hand to combine the flour, butter and cheese evenly. Then add the icing sugar and mix well, the dough should come together at this stage, if it still looks crumbly add  about a tabelspoon of cold water and combine the dough. Wrap the dough in a cling film and chill in the refrigerator for minimum of 2 hours.
After 2 hours take out the pastry and roll it out between 2 sheets of baking paper.
Preheat the oven to 200 degree celsius. Grease a 8 inch tart tin. Carefully slide the rolled pastry into the tart tin leaving in the sides hanging, press down the edges.Prick the pastry with a fork , carefully so that you don't make big holes. Bake it in the preheated oven for 10 minutes. Take it out and then let it cool down.
For the filling:
To make the filling, place the eggs, ring, syrup or sugar, cardamom powder in a bowl and beat together for 1 minute. Gently stir in the cream, then lemon juice and finally the coconut.
Spoon the filling into the pastry. Reduce the oven temperature to 160 degree celsius. Bake the tart for 40 minutes or until set and golden brown in colour. Cool for 1 hour to firm up and serve at room temperature.

This recipe goes to Champa's Bake- Off event, Healthnut Challenge 7 : Tropical Temptations.