michelle picker cooks

This coconut tart, by Matt Moran for Delicious, is enhanced by the brightness of the passionfruit and the slight bitterness of the burnt honey. The perfect dessert after just about any cuisine.

Grease and line a 25cm springform cake tin. Soak 3 sheets of gelatine in cold water for 5 minutes. In a saucepan over medium heat, bring 1 can of coconut cream, 180g (6⅓ oz) of honey and a pinch of salt to a simmer. Squeeze the water from the gelatine sheets and add them to the mixture, stirring until the gelatine has melted. Transfer the mixture to a bowl to cool for approximately 1 hour. Meanwhile, make the base. Melt 60g (2¼ oz) of unsalted butter and cool a little. Place 300g (10½ oz) of biscuits (the recipe called for shortbread but I used Hobnobs) and process to a fine crumb. Add the butter and combine by pulsing. Press the mixture firmly and evenly into the base of the cake tin and place in the fridge. When the coconut mixture is room temperature, whisk in 300g (10½ oz) of thick Greek style yoghurt. Pour this mixture into the cake tin and chill for at least 2 hours or overnight. For the sauce, place another 180g (6⅓ oz) of honey into a saucepan over high heat and cook until the honey darkens. Swirl the honey around in the pan to make sure it darkens evenly. When you are satisfied with the colour add the pulp of 6 fresh passionfruit (or use frozen passionfruit pulp) and 1 cup of fresh orange juice. Continue to cook until the sauce is reduced and sticky. Transfer to a heatproof jug and cool completely. Pour the sauce on the tart to serve.