COCONUT TART
- 3 cups of fine coconut
- 1 cup of sugar
- ¾ cup of water
- 2 stick cinnamon
- 2 cardamom pods
- 2 teaspoons of vanilla essence
- 1 packet of puff pastry
- 1 whisked egg to egg wash pastry
In a saucepan add your coconut, sugar, water and cinnamon and cardamom. Bring to the boil and stir for a few minutes until you see the water is cooked away.
Switch off the heat and allow to cool – stirring now and than to keep coconut from sticking to the pot. Once cooled add vanilla essence and mix till well combined.
Roll out your puff pastry on a floured surface and from the edges cut 8 strips, about a cm wide, leaving a square piece of pastry left to fit in a round pie or tart greased dish. Fill the pastry with the coconut and twist the strips and place four strips down and four strips across, pressing down the edges.
Use a fork to press the edges to give a pattern. Brush the pastry generously with egg wash, bake in a preheated oven at 200ºC until golden brown, about 25-30 minutes.
Delicious
Recipe: Fatima Sydow
Photo: Mandy Fillmore Grovers
