Coconut tart

Recipe from: 9/2/1999 12:00:00 AM
Ingredients 18
Servings 0
Time

Ingredients

  • PIE CRUST
  • 375
    ml
    cake flour
  • pinch salt
  • 10
    ml
    sugar
  • 90
    ml
    cold butter
  • 5
    ml
    fresh lemon juice
  • 45
    ml
    iced water
  • FILLING
  • 45
    ml
    butter
  • 125
    ml
    sugar
  • 3
    extra-large eggs, whisked
  • 375
    ml
    coconut
  • 125
    ml
    golden syrup
  • pinch ground cinnamon
  • 5
    ml
    ground nutmeg
  • 5
    ml
    vanilla essence
  • 5
    ml
    rum essence
  • 250
    ml
    cream, whipped
 

Method

+/- 60 min
 
Preheat the oven to 200 ºC and spray a 25 cm loose-bottomed pie dish with non-stick spray. Sift the flour and salt for the pie crust together and add the sugar. Place in a food processor and add the butter and lemon juice. Process until the mixture resembles fresh breadcrumbs. Add the iced water a little at a time while running the food processor and process until large soft crumbs start forming. Switch off the food processor and gather the dough into a ball, cover with plastic wrap and rest in the fridge for 15 minutes or longer. Roll out on a lightly floured surface and use to line a pie dish. Prick the bottom gently with a fork and place in the fridge for 15 minutes. Remove, cover the crust with a sheet of wax paper, fill with dried beans and bake for 7 minutes. Remove the paper and beans and continue baking until the bottom is crisp. Remove from the oven and reduce the oven temperature to 180 ºC. cream the butter and sugar together until light and fluffy arid gradually beat in the eggs. Add the remaining ingredients and mix. Turn the mixture into the pie crust and bake for about 45 minutes or until set. Cool and dust with icing sugar. Serve with Dates in a spicy syrup (see recipe). Makes one large tart.
 

Read more on: bake  |  fruit
 

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