1 tart tin with a removable base 20 cm (8 in) across
Preheat the oven to 200°C/400°F/Mark 6. Sprinkle the pastry board and pastry with flour and roll out the pastry into a disc 25 cm (10 in) across. Lift it on to the tart tin and carefully line the tin. Prick the sides and bottom of the pastry with a fork and trim round the top of the tin with a small knife. Put in the refrigerator to chill.
Put the coconut, cream, eggs, vanilla sugar, pinch of cinnamon and 2tablespoons of rum into a large bowl and whisk together thoroughly. When the oven is ready (after about 15–20 minutes), take the chilled tart out of the refrigerator and pour in the egg and cream mixture. Bake for 25 minutes. When it is cooked sprinkle with 4 tablespoons of rum and serve hot.