Name: Easy passionfruit coconut tart
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Ingredients: 1 cup (90g) desiccated coconut; 3/4 cup (165g) caster sugar; 1/2 cup (75g) plain flour; 4 eggs, lightly beaten; 1 1/3 cup (330ml) milk; 125 gram butter; 1/2 cup passionfruit pulp; 1 tablespoon lemon juice; icing sugar, for dusting

Easy passionfruit coconut tart

This recipe really couldn't be easier, it's a simple mix and cook tart that is seriously delicious.

Serves 8

Prep

15M

Cook

45M

Total

Ingredients

1 cup (90g) desiccated coconut

3/4 cup (165g) caster sugar

1/2 cup (75g) plain flour

4 eggs, lightly beaten

1 1/3 cup (330ml) milk

125 gram butter

1/2 cup passionfruit pulp

1 tablespoon lemon juice

icing sugar, for dusting

Method

1.Preheat the oven to moderate (180°C). Grease a 24cm pie dish.

2.Combine the desiccated coconut, caster sugar and sifted flour in a large bowl. Add egg, milk, melted butter, passionfruit pulp and the lemon juice and mix well. Pour the mixture into the prepared dish.

3.Bake in moderate oven for about 45 minutes or until the tart is browned lightly and set. Dust the tart with sifted icing sugar and serve it warm or cooled with fresh strawberries, if desired.

Not suitable to freeze. Not suitable to microwave. You will need about six passionfruit for this recipe, or use canned, if preferred. This recipe can be made a day ahead.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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