Prep: 45 minutes • Cook: 35 minutes • Serves: 4 to 6


Flour – 500g
Unsalted Butter, diced – 130g
Egg Yolks – 2
Cold Water – 4 tbsp
Salt – 1 tsp


Onions, peeled and chopped – 2
Garlic, peeled and chopped – 4 cloves
Green Chili, deseeded and sliced – 3
Yellow Potato, peeled and diced – 300g
Carrot, diced – 200g
Curry Powder – 3 tbsp
Eggs – 2
Coconut Milk – 200ml
Water – 400ml
Salt – to taste

  1. Preheat oven to 180°C or Gas 6. To make pastry, combine flour, salt, butter and cold water in a mixing bowl. Mix until dough forms a ball. Place dough in between of two baking paper and then roll out to about 5mm thick. Line pastry over a round 32cm spring-form cake tin, 8cm deep, easing the pastry gently into the base and press into the sides. Lightly prick the base with a fork.
  2. Blind bake the pastry with pastry weights, rice or beans for 15 minutes. Remove the weights and bake for another 5 minutes or until the base is dry. Remove from the oven and leave the base to cool.
  3. Heat oil in a skillet and fry onions and garlic until fragrant and translucent. Add green chili and fry till limp.
  4. Add in curry powder and fry for another 3 minutes. Add in water, potatoes, carrots, salt and sugar. Bring to a boil then simmer for approximately 20 minutes over low heat or until potatoes and carrots tender.
  5. Combine 2 whole eggs with coconut milk. Place curry in tart crust and top with egg-coconut mixture. Bake for 20 minutes.
  6. Serve hot or at room temperature.