Coconut syrup tart - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Easy
Ingredients
For the pastry
- 150 g Butter (unsalted)
- 340 g Plain wholemeal flour
- 1 Egg yolk(s) (free range) large
- 40 ml Water
For the filling
- 510 g Golden syrup
- 115 g Dessicated coconut
- 200 ml Double cream
For the topping
- 1 Egg white(s) (free range) lightly beaten
- 1 tbsp Unrefined demerara sugar
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1
Preheat the oven to 180°C (fan 160°C, gas mark 4). Lightly grease a non-stick 30cm flan pan.
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2
First make the pastry. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Beat the egg yolk with the water and stir into the flour mixture to make a dough.
For this step you'll need:
- 150g Butter (unsalted)
- 340g Plain wholemeal flour
- 1 Egg yolk(s) (free range) large
- 40ml Water
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3
Roll out two thirds of the dough and use to line the flan pan.
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4
To make the filling mix the golden syrup with the desiccated coconut and double cream. Spread evenly over the base of the pastry case.
For this step you'll need:
- 510g Golden syrup
- 115g Dessicated coconut
- 200ml Double cream
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5
Roll out the remaining pastry, cut into thin strips and arrange them in a lattice pattern on top of the flan. Bake in the oven for 20 minutes.
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6
Carefully brush the lattice strips with lightly beaten egg white, and sprinkle with sugar.
For this step you'll need:
- 1 Egg white(s) (free range) lightly beaten
- 1 tbsp Unrefined demerara sugar
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7
Return the flan to the oven for a further 15-20 minutes until golden brown. Serve warm with cream.