Cooking: Orange and Coconut Tart

I made this tart exactly a week ago and half of it is still in the fridge...I think that might be saying something.
So my cousin came down from Brissie last Saturday and came over for dinner. I decided to make dessert and chose a recipe from my wall. Lemon, Lime and Coconut Tart. I realised that we didn't have any lemons or limes so chose oranges instead.
It was a pain in the ass to make, I don't like working with shortcrust pastry as you have to blind bake it and all that. Therefore I most probably will not make this tart again.

Looks can be deceivin. The pastry was all crumbly and the middle of the tart was not set and therefore the entire middle part fell apart when I tipped the tart out...and it was a complete mess.

The tart was shockingly sweet, the filling and the pastry. However I quite like the addiction of dessicated coconut in the pastry.

Egg tarts

Egg tarts are a MUST EAT in HK. Flaky pastry with a golden custard, absolutely heavenly. Nowadays there are many variation of the egg tart, went to an expo thingo and they were selling egg tarts, quite expensive for honkie prices but there were many out there flavours: durian, milk tea, coffee and I think there were a few others. I had a portugese tart straight out of the oven, super duper hot custard is not fun.

The tart was a tad too hot for me to actually taste it but it was very sweet. The custard was nice and set, sometimes you can get jibbed and get runny custard cos the maker was tight and didn't use enough eggs.
But all in all, not a bad tart, better ones in Macau.