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Save to my recipesCoconut Syrup Tart Ingredients
| 510 grams | Golden Syrup (Silver Spoon) |  |
| 115 grams | Desiccated Coconut | |
| 200 ml | Double Cream | |
| 1 | Egg Whites lightly beaten |  |
| Fairtrade Demerara Sugar (Billington's) for dusting |  |
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Coconut Syrup Tart
Recipe Submitted By: bakingmad
Delicious dessert brought to you by Pyrex.
| Preparation Time | 45 minutes |
|---|---|
| Baking Time | 40 minutes |
| Portions | 8-10 |
| Skill Level | Easy |
| Average Rating |  |
Additional Ingredients
| 150 grams | Unsalted Butter | |
| 340 grams | Plain Wholemeal Flour (Allinson) |  |
| 1 | Egg Yolk large |  |
| 40 ml | Water |
This recipe uses
How to make Coconut Syrup Tart
- Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text
- 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.
Remember to review this recipe at www.bakingmad.com
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