Name: Coconut tart
Cook time: 50 min
Total time: 1 h 10 min
Yield: Cuts into 8 slices
Cuisine: British
Ingredients: ½ tsp ground cinnamon; 4 cardamom pods shelled and seeds crushed; 175g desiccated coconut; 225g caster sugar; 25g butter melted; ¾ of a 500g block all-butter shortcrust pastry; plain flour for dusting; 1 egg beaten; Cape gooseberry (also know as physalis), to serve (optional)

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Coconut tart

Coconut tart

Sara Buenfeld

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Cuts into 8 slices

More effort

Prep: 20 mins

Cook: 50 mins

A star rating of 4.3 out of 5.25 ratingsRate

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The filling of this tart ends up a like a gorgeous, sweet, coconut macaroon. Perfect with a dollop of whipped cream

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A star rating of 4.8 out of 5.100 ratings

Ingredients

Nutrition

Units:

MetricUS

½ tsp ground cinnamon
4 cardamom pods

shelled and seeds crushed
175g desiccated coconut
225g caster sugar
25g butter

melted
¾ of a 500g block all-butter shortcrust pastry
plain flour

for dusting
1 egg

beaten
Cape gooseberry

(also know as physalis), to serve (optional)

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Nutrition: per serving

kcal567
fat35g
saturates20g
carbs62g
sugars32g
fibre5g
protein6g
salt0.73g

low

Method

step 1

Heat oven to 200C/fan 180C/gas 6. Place a shallow 23cm flan tin on a baking tray. Tip the spices, coconut and sugar into a pan with 150ml water and cook over a low heat for about 5 mins, stirring frequently to ensure the mixture doesn’t catch. Set aside to cool.
step 2

Meanwhile, roll out the pastry on a lightly floured surface and use to line the flan tin. Trim off the excess pastry, fill the pastry case with baking parchment and baking beans and cook for 15 mins. Remove the beans and cook for 5 mins more so the pastry on the base of the tin is just cooked, but not brown.
step 3

Beat the egg and melted butter into the cooled coconut mixture, then spoon into the pastry case and smooth the top. Bake for 25 mins until the pastry is golden and the coconut pale golden. Serve with cream or real vanilla ice cream and some Cape gooseberries, then follow with cups of black Rooibos tea.

Recipe from Good Food magazine, February 2008

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A star rating of 4.3 out of 5.25 ratings

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