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Coconut Syrup Tart

Recipe Submitted By: bakingmad

Delicious dessert brought to you by Pyrex.

510 grams	Golden Syrup (Silver Spoon)
115 grams	Desiccated Coconut
200 ml	Double Cream
1	Egg Whites (Happy Eggs) lightly beaten
	Fairtrade Demerara Sugar (Billington's) for dusting

150 grams	Unsalted Butter
340 grams	Wholemeal Plain Flour (Allinson)
1	Egg Yolk (Happy Eggs) large
40 ml	Water

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Preheat the oven to 180°C/350°F/Gas Mark 4.
Lightly grease a Pyrex Non-Stick 30cm Flan Pan.
First make the pastry. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Beat the egg yolk with the water and stir into the flour mixture to make a dough.
Roll out two thirds of the dough and use to line the Pyrex Flan Pan.
To make the filling, mix the Golden Syrup with the desiccated coconut and double cream. Spread evenly over the base of the pastry case.
Roll out the remaining pastry, cut into thin strips and arrange them in a lattice pattern on top of the flan.
Bake in the oven for 20 minutes.
Carefully brush the lattice strips with lightly beaten egg white, and sprinkle with sugar.
Return the flan to the oven for a further 15-20 minutes until golden brown.
Serve warm with cream if desired.