Preheat the oven to 200ºC. Thinly roll out the pastry and line 6 small tart cases.
Lightly prick the base of the pastry with a fork and then line with baking parchment and fill with baking beans. Blind bake for 20 minutes then remove the beans and the parchment and bake for a further 5 minutes, or until the pastry is golden.
Remove the tart from the mould and allow to cool. Reduce the oven temperature to 150ºC.
To make the filling, pour the coconut milk and cream into a saucepan and heat until almost boiling. Beat the sugar, cornflour and egg yolks in a bowl and whisk in the hot milk. Carefully pour the mixture into the pastry case.
Bake for about 30 minutes. The tart filling should still be wobbly in the middle but it will set as it cools.
Finely grate the zest from 4 of the limes. In a saucepan, mix the juice of the limes and the water and heat gently until the sugar dissolves. Bring to the boil and boil rapidly for 4-5 minutes until slightly syrupy. Add the lime zest and leave to cool.
Dust the tart with icing sugar and drizzle with the lime syrup. Serve when cool.
«Try serving this with some tangy raspberry drizzle for an extra fruity twist!»