Coconut tart

Coconut tart

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(21 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

    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
    Eggs

    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, questions and tips

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lynetteab
31st Jul, 2011
5.05
Very easy to make and very popular with family and friends!
missis
10th Sep, 2010
5.05
Easy recipe and very, very good.
ehorner
9th Sep, 2010
4.05
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
19th Jun, 2010
5.05
ooops forgot to rate it!!
shellee28
19th Jun, 2010
5.05
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
18th Jun, 2010
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
21st Apr, 2010
3.05
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
jburton
23rd Nov, 2009
5.05
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
7th Jul, 2009
5.05
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
21st Feb, 2009
5.05
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.

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