Name: Coconut tart
Cook time: 60 min
Total time: 60 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 375.00 ml flour cake; salt pinch; 10.00 ml sugar; 90.00 ml butter cold; 5.00 ml lemon juice fresh; 45.00 ml water iced; 45.00 ml butter; 125.00 ml sugar; 3.00 eggs extra large, whisked; 375.00 ml coconut; 125.00 ml golden syrup; cinnamon ground, pinch; 5.00 ml nutmeg ground; 5.00 ml vanilla essence; 5.00 ml rum essence; 250.00 ml cream fresh, whipped

Recipe Disclaimer

Tap for method

Ingredients (16)

PIE CRUST

375.00 ml	flour — cake
	salt — pinch
10.00 ml	sugar
90.00 ml	butter — cold
5.00 ml	lemon juice — fresh
45.00 ml	water — iced

FILLING

45.00 ml	butter
125.00 ml	sugar
3.00	eggs — extra large, whisked
375.00 ml	coconut
125.00 ml	golden syrup
	cinnamon — ground, pinch
5.00 ml	nutmeg — ground
5.00 ml	vanilla — essence
5.00 ml	rum — essence
250.00 ml	cream — fresh, whipped

Tap for ingredients

Method:

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.