Step 1

Preheat oven to 180°C/160°C fan-forced. Grease 12-hole (1/3-cup/80ml) muffin pan.

Step 2

Combine coconuts and sugar in large bowl; stir in egg whites. Press mixture over base and side of pan holes to make cases.

Step 3

Whisk egg yolks, extra sugar and arrowroot together in medium saucepan; gradually whisk in milk and cream to make custard.

Step 4

Split vanilla bean in half lengthways; scrape seeds into custard, discard pod. Add lemon rind to custard; stir over medium heat until mixture boils and thickens slightly. Remove from heat immediately; discard rind.

Step 5

Spoon warm custard into pastry cases; bake about 15 minutes or until set and browned lightly. Stand tarts in pan for 10 minutes. Transfer to wire rack to cool.

Step 6

Serve tarts dusted with sifted icing sugar.