Coconut and golden syrup tart

Featuring sublime coconut poured over a baked shortcrust pastry case smothered with sweet golden syrup, this will reach beyond simply tart lovers.
Coconut and golden syrup tartAustralian Women's Weekly
1H 20M



1.Grease a 20cm-30cm loose-based rectangular tart tin. Slightly overlap two sheets of pastry and press together; gently ease pastry into the prepared tin. Refrigerate for 30 minutes.
2.Line the pastry with baking paper; fill with dried beans, rice or baking weights. Bake for l5 minutes. Remove the paper and dried beans. Bake for a further 10 minutes or until the pastry is golden and dry.
3.Meanwhile, in a small bowl, combine the golden syrup and grated lemon rind. Spread the syrup over the base of the tart case.
4.For the filling, whisk the eggs and caster sugar together in a bowl. Add the dessicated coconut and the melted butter, and mix well. Pour the filling into the cooked pastry case; bake for 40-45 minutes or until golden brown and just set in the centre.
5.Remove from oven. Serve tart warm or at room temperature dusted with icing sugar with vanilla ice-cream or double cream and strawberries, if desired.

Not suitable to freeze. Butter suitable to microwave.


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