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Recipe by Sara Buenfeld

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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.
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.
3. Beat the egg 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.

Per serving

567 kcalories, protein 6g, carbohydrate 62g, fat 35 g, saturated fat 20g, fibre 5g, salt 0.73 g

Latest comments and suggestions

• nik-nak

  02 February 2008

  nik-nak commented on this recipe

  what happens to the 25g of butter? it does not say in the magazine or on the the website. when i made the tart i put the butter in with the cocnut mixture was this correct? could someone please let us know. thank you. by the way the tart was nice .

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• Janet

  17 February 2008

  Janet rated and commented on this recipe

  

  I wondered exatly the same thing about the butter, I greased the flan tin with it but think it should have gone in the mixture. Tart is yummy, it is nearly finished and I only baked it this morning and there is only 2 of us in the house.

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• Caroline

  24 February 2008

  Caroline commented on this recipe

  I didnt no what to do with the butter either so put it in mixture easy to make and yummy ,will make again

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• Caroline

  24 February 2008

  Caroline rated this recipe

  

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• Katie

  25 February 2008

  Katie rated and commented on this recipe

  

  I added the butter to the mixture as well and it seemed to work. A very quick and easy recipe. Will make again.

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• Terri Talbott

  27 April 2008

  Terri Talbott commented on this recipe

  Delicious!

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• desiree

  17 May 2008

  desiree commented on this recipe

  It says in the ingredients 25g butter but does not say where to add it. Also how much cinnamon? No measurement? Made it anyway and added the butter to the coconut mixture. Was very rich but yummy cake. I also have to reduce the cooking temperature for the pastry and it browned very quickly

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• Barbara

  06 August 2008

  Barbara commented on this recipe

  Great recipe and quite delicious but where do you add the melted butter? There is no mention in the method. Is it to grease the tin or to add to the mixture?

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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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Difficulty and servings

Cuts into 8 slices

Preperation and cooking times

Prep 20 mins

Cook 50 mins

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)

Per serving

567 kcalories, protein 6g, carbohydrate 62g, fat 35 g, saturated fat 20g, fibre 5g, salt 0.73 g

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