Coconut tart

Coconut tart

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(20 ratings)

Prep: 20 mins Cook: 50 mins

More effort

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: per serving

  • kcal567
  • fat35g
  • saturates20g
  • carbs62g
  • sugars32g
  • fibre5g
  • protein6g
  • salt0.73g
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Ingredients

  • ½ tsp ground cinnamon
  • 4 cardamom pod, shelled and seeds crushed
  • 175g desiccated coconut
  • 225g caster sugar
  • 25g butter, melted

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • ¾ of a 500g block all-butter shortcrust pastry
  • plain flour, for dusting
  • 1 egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • Cape gooseberry (also know as physalis), to serve (optional)

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.

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Comments (27)

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?

des555's picture

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

territalbott's picture

Delicious!

annslous's picture
4

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

nl90kt's picture
4

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

janegoodfood's picture
5

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.

nik-nak's picture

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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