170g packet biscuit base mix
1/4 cup desiccated coconut
80g butter, melted
1 tablespoon plain flour
1/2 cup fresh strained lemon juice
1 tablespoon lime juice
6 x 60g eggs, lightly beaten
3/4 cup caster sugar
1/2 cup thickened cream
Icing sugar mixture, to serve
Combine biscuit base mix, coconut and butter in a bowl and mix well.
Press mixture over base and sides of 22cm flan tin.
Place flan tin on an oven tray for easy handling and refrigerate until crumb crust is firm.
Place flour in a large bowl, gradually stir in combined juices and mix until smooth.
Add eggs sugar and cream and whisk until combined.
Pour mixture into chilled crumb crust. Bake at 180c for 30 – 40 minutes until filling is just set in centre.
Remove tart from oven, cool to room temperature, then refrigerate until chilled.
Sift with icing sugar, then cut into wedges and serve.
Tart can be prepared a day ahead. Keep covered, in refrigerator. Serve chilled.