Coconut milk tart

Recipe from: 5/18/1989 12:00:00 AM
Ingredients 15
Servings 0
Time

Ingredients

  • CRUST
  • 140
    g
    butter
  • 60
    g
    cake flour
  • 100
    g
    sugar
  • 95
    g
    coconut
  • 200
    g
    Tennis biscuits, crushed
  • FILLING
  • 25
    g
    cornflour
  • 1
    Litres
    milk
  • 20
    g
    butter
  • 2
    eggs, separated
  • 30
    g
    castor sugar
  • pinch salt
  • 10
    ml
    vanilla essence
  • 1
    ml
    almond essence
 

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.
 

Read more on: bake  |  fruit
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.