At a glance
You'll make a simple coconut-cardamom dough that needs a 30-minute chill, then prepare a runny coconut-egg pudding mixture that magically sets while baking. The trick is a two-step bake — first the crust alone, then with the filling and cherries — for a total of about an hour start to finish.
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Make the dough
Mix all the dough ingredients together and knead by hand until they come together into a smooth dough. Wrap in plastic wrap and chill in the fridge for about half an hour to firm up a little.
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Prepare the filling
Combine all the filling ingredients in a tall bowl and whisk well. The mixture will be quite runny, but don't worry — thanks to the egg yolks and starch, it will turn into a proper pudding and set nicely once baked.
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Let the dough rest
After the half hour is up, take the dough out of the fridge and press it evenly into the tart tins, right up to the edges.
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