Coconut syrup tart

  • Total Time

    1h 15m
    • Prep Time

      35m
    • Bake Time

      40m
  • Serves

    8


Cream coconut tart, perfect for afternoon tea or as a light dessert.

Method

  1. Preheat the oven to 180°C (fan 160°C, gas mark 4). Lightly grease a non-stick 30cm flan pan.  

  2. 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.

  3. Roll out two thirds of the dough and use to line the flan pan.

  4. To make the filling mix the golden syrup with the desiccated coconut and double cream. Spread evenly over the base of the pastry case.

  5. 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.

  6. Carefully brush the lattice strips with lightly beaten egg white, and sprinkle with sugar.

  7. Return the flan to the oven for a further 15-20 minutes until golden brown. Serve warm with cream.

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