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.

  • 1 hr 20 mins preparation
  • Serves 8
  • Print


Coconut and golden syrup tart
  • 2 sheets shortcrust pastry
  • 1/4 cup (60ml) golden syrup
  • 2 tablespoon finely grated lemon rind
  • 3 eggs
  • 1 cup (220g) caster sugar
  • 1 2/3 cup (150g) desiccated coconut
  • 125 gram butter, melted
  • icing sugar, for dusting


Coconut and golden syrup tart
  • 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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