Coconut Tart recipe
To buy
Crust:
- 1 cup (250ml) plain flour
- pinch of salt
- 113g butter, cubed
- 1 egg yolk, lightly beaten
- iced water
Filling:
- 2 cups (500ml) desiccated or fresh grated coconut
- 1 cup (250ml) granulated sugar
- 2 Tbs (28g) butter
- 1 cup (250ml) water
- pinch of salt
- 2 eggs, separated
- 3/4 tsp vanilla essence
- 1/4 tsp almond essence
- 3-4 Tbsp apricot jam (preferably smooth)
To make
Pre-heat the oven to 180C.
Combine coconut, sugar, water, butter and salt in a small saucepan
Gently simmer for15 minutes while you make the pastry
Rub butter cubes into flour and salt with (clean) fingers till it resembles breadcrumbs.
Stir in the lightly beaten egg yolk and iced water and mix until the dough comes together to form a ball. If mixture is too crumbly to come together in a ball, add iced water 1 Tbsp at a time, mixing between each addition.
Knead mixture lightly with your hands until it comes together.
Press into an 18-20cm loose-bottomed pie dish.
Spread the apricot jam over the base of the pie crust.
When the coconut mix has cooked for 15 minutes, remove from the heat and stir in the lightly beaten egg yolks, vanillla essence and almond essence.
Whip the egg whites until stiff peaks form, then fold into the coconut mix.
Spoon the filling into the pie crust and bake in the bottom half of the oven for 30-45 minutes, or until the coconut filling has set in the centre and is turning golden brown.
Serve hot, with cream.