Ingredients
Serves 4-61 cup desiccated coconut, lightly toasted
¾ cup caster sugar
½ cup plain flour
4 eggs, lightly beaten
1 1/3 cups skim milk
125gr butter, melted
½ cup passionfruit pulp (about 6 passionfruit. You can use canned pulp, but it will be sweeter)
1 tbsp lemon zest
2 tbsp icing sugar
Method
Preheat oven to 180°C. Grease a 24cm pie or quiche dish.
In a large bowl, mix coconut, sugar and flour, then add combined liquid ingredients.
Pour mixture into pie dish and bake, uncovered for about 45 minutes or until set. Cool in dish, dust with icing sugar and serve with extra passionfruit pulp (if desired) and cream.
If you want to make the tart a little more glamorous, you could sprinkle the top with caster sugar and brown it with a blowtorch.
Note: This is essentially a sweet version of what is commonly known as Impossible Pie. Basically all the ingredients are thrown in together, the flour will fall to the bottom to form a type of base, the liquid ingredients become custardy and the coconut will form a golden topping. It is usually done with savoury ingredients and becomes a cheat's quiche.