- Combine the flour, and icing sugar/castor sugar, in a large bowl. Add the softened coconut oil or margarine and rub it into the dry ingredients with your fingers until your flour looks like breadcrumbs.
- Add ice cold water. 1 tbsp at a time, I added ¼ cup. Combine all the ingredients into a dough gently. Wrap it up in a piece of cling film and chill in the fridge for 30 minutes.
- Remove the dough from the fridge and roll it out between two sheets of baking paper until you get a circle or square tin large enough to cover your entire tin case, about 2-3 mm in thickness. Place the rolled-out dough over a tart case and gently line the inside of it with the pastry. Tuck the pastry in well, ensuring. Trim the excess pastry and patch any holes with the cut-off excess.
- Pierce the bottom of the pastry with a fork in a few places and chill the pastry-lined tart case in the fridge for about another 60 minutes.
- Preheat the oven to 180 degrees Celsius. Line the pastry case with parchment paper and fill with baking beads or rice for a blind bake.
- Blind bake the pastry for 15 minutes. Remove the paper and beads and bake for another 10 minutes.
Coconut frangipane filling
- While the pastry base is baking, prepare the filling.
- Cream oil/ margarine and sugar. Whisk in the flour. Add aquafaba, a small amount at a time. Whisk well after each portion of aquafaba.
- Gently fold in the shredded coconut and vanilla extract with a spatula. You should end up with a thick batter.
- Spread out the smooth apricot jam on to the base, then Fill the pastry case with coconut frangipane and spread the filling evenly. Sprinkle over more coconut and castor sugar.
- Bake the tart for about 30- 40 minutes, until the filling is nicely browned.
- Remove from the oven and allow the tart to cool down before removing it from the tin and cutting it into squares or slices.
- Store or freeze in an airtight container.