Tropical treacle tart

Serves Serves 4-6

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Method

Preheat the oven to 200ºC/400ºF/ Gas 6. Roll out the pastry as thinly as possible on a lightly floured surface and use it to line the tart pan. Prick base of the pastry with a fork, line with baking parchment or foil, then fill with baking beans and bake blind for 15 minutes.
Remove the parchment or foil and beans and return to the oven for a further 5-8 minutes to dry out the pastry. Remove from the oven and leave to cool.
Meanwhile, in a large mixing bowl, whisk the coconut milk with the rum, black treacle, eggs, lime zest and juice. Reserve 3tbsp of the coconut for decoration and add the rest to the mixing bowl.
Stir well, then pour the mixture into a saucepan and stir over a medium heat for about 5 minutes until it begins to thicken. Do not let this boil or it will curdle.
Set the cooled pie crust (still in the pan) on a baking sheet and pour in the filling. Return to the oven for 25 minutes until just set.
To make the rum cream, whisk the dark rum, cream and icing sugar together until holding soft peaks. Transfer to a bowl, cover and chill until needed.
When the tart is cooked, remove from the oven and let stand for 5 minutes. Sprinkle with the reserved coconut (or dust with icing sugar). Serve warm (not hot) or cold with the rum cream.