Coconut Treacle Tart Recipe |
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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 16 |
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From Ingredients:
250 g shortcrust pastry dough, thawed if frozen |
plain flour, for dusting |
50 -75 g desiccated coconut |
350 g golden syrup |
125 g double cream |
1/2 finely grated lemon, rind of |
2 tablespoons lemon juice |
Directions:
1. Roll out the pastry on a lightly floured work surface and use it to line a 20cm/8-inch loose-bottomed quiche or flan tin, reserving the pastry trimmings. Prick the base of the pastry with a fork and leave to chill in the refrigerator for 30 minutes.
2. Mix the syrup, coconut, double cream, grated lemon and lemon juice together in a bowl.
3. Pour the mixture into the pastry case and decorate the tart with a lattice pattern from the pastry cuttings if you wish.
4. Bake in a preheated oven, 190C/375F for about 35-40 minutes, or until the filling is just set and looks golden brown.
5. Leave the tart to cool slightly in the tin, then serve.
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