Coconut tart

Coconut tart

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(17 ratings)

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Cooking time

Prep: 20 mins Cook: 50 mins

Skill level

Moderately easy

Servings

Cuts into 8 slices

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
567
protein
6g
carbs
62g
fat
35g
saturates
20g
fibre
5g
sugar
32g
salt
0.73g

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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Method

  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 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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Comments

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dkt1215's picture
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So tasty, I will use less cardamom next time, went lovely with icecream, I made it vegan by using pure sunflower butter and used 1/4 cup of silken tofu to replace the egg but still came out like the picture, I also made my own pastry (easy!)

Col-de-bob's picture

Hi, I was just wondering how best to veganise this recipe, can i ask, what brand sunflower butter did you use? Good idea with the silken tofu, I had been thinking banana. Also, can I ask what pastry recipe/ingredients you use? As when I make it myself it's never as good as shop bought unfortunately! :(

dkt1215's picture
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So tasty, I will use less cardamom next time, went lovely with icecream, I made it vegan by using pure sunflower butter and used 1/4 cup of silken tofu to replace the egg but still came out like the picture, I also made my own pastry (easy!)

damiens's picture
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This was a very good recipe. I followed the exact recipe first time and it tasted great. Second time I made only a few slight motifications, which worked well:

1) I made my own pastry

2) I grated a fresh coconut in lieu of using dessicated coconut. This is time consuming, but it pays dividends in terms of taste and texture.

3) I used the coconut milk from the fresh coconut, and topped this up with whole milk, instead of using water. I also found I needed slightly more than 150ml. Closer to 200ml I would say.

4) 225g in my opinion is far too much sugar. It was simply too sweet. 175g - 200g is a better estimate. I prefered the lower of these figures, but you can add to suit your taste.

5) I didn't use the egg. Made no difference.

shazali's picture
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This was ok but far too sweet! I did add strawberry jam before the coconut mixture which can't have helped. It wasn't nice enough for me to make again. :(

itsybitsy's picture
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Very simple to make. I used puff pastry which worked well. A quick dessert with store cupboard ingredients, I thoroughly recommend it.

lynetteab's picture
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Very easy to make and very popular with family and friends!

missis's picture
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Easy recipe and very, very good.

ehorner's picture
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i made this and it went down really well with the kids the only change i made was adding a layer of jam before adding the coconut mix

shellee28's picture
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ooops forgot to rate it!!

shellee28's picture
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I have also made this & it went down very well both hot with vanilla ice cream & cold on its own!! I have one cooking in the oven for fathers day dessert tomorrow!!! delish!!

meganparratt's picture

This went down really well. i changed it slightly to make it more macaroon like. i waited for it to cool then melted dark chocolate and drizzled it on top and popped it in the fridge was perfect with some cool with some vanilla ice cream. will DEFINATLY do again.

lalybaba's picture
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Made this today. Was very tasty but a little goes a long way, I found it quite rich and a little on the sickly side. That said the boys (my partner and his brother) thought it was really good. I didn't serve any icecream with it or anything I definitly would next time though.

jburton's picture
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Oh my Ive found heaven, this is so lovely. I served it after the Bobotie (also on this site and definitely worth making). Really easy to make, and even easier to devour!!! a definete keeper.

monteau's picture
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this recipe was so easy, great just as it is but also very good slightly different. As i have a very hungry family i am always looking for ways to make dishes go further, i removed the spices, added 50g of breadcrumbs and an extra egg to the coconut mix. Made the tart in a dish one size up and added rasberry jam to the base. The kids love it straight from the fridge if it lasts that long !!

faypeacock's picture
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This is a lovely recipe. I used a ready made pastry case which made it so quick and easy. I'll definitely make it again.

ladychef's picture

on section 3 it says beat egg and melted butter into coconut mix. i am going to have a go now.

ksanchez's picture
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Butter instructions are on the first line of number 3. Will make this again.

barbaraernster's picture

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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