Coconut milk tart

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By Food24 November 03 2009
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Ingredients (13)

CRUST
140.00 g butter
60.00 g flour — cake
100.00 g sugar
95.00 g coconut
200.00 g tennis biscuits — crushed
FILLING
25.00 g cornflour
1.00 milk
20.00 g butter
2.00 eggs — seperated
30.00 g castor sugar
salt — pinch
10.00 ml vanilla — essence
1.00 ml almond essence
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Method:

Preheat the oven to 190 ºC (375 ºF). Melt the butter and add the remaining ingredients for the crust. Mix well and press into a 24 cm diameter ovenproof dish, reserving a little of the mixture to sprinkle on top. Combine the cornflour with a little milk and heat the remaining milk with the butter. Beat the egg yolks and castor sugar together until pale. Add the salt, then stir the egg mixture and cornflour mixture into the heated milk. Return to the heat and stir continuously until the mixture thickens. Add the vanilla and almond essences. Beat the egg whites until stiff and fold into the mixture. Pour into the prepared crust and sprinkle the remaining crust mixture on top. Bake for 20-30 minutes or until the top is slightly browned and the custard mixture has set.



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