5 nov

Coconut Tart

Mrs JM Wallace, Gunnedah Branch

MAKES ONE 22 CM TART

50 g butter, softened

50 g caster sugar

1 egg

1 egg yolk

80 ml (¹/₃ cup) milk, or as required

180 g (2 cups) desiccated coconut

165 g (½ cup) raspberry jam

Pastry

225 g (1½ cups) plain flour

½ teaspoon baking powder

125 g (½ cup) chilled butter, chopped

2 tablespoons cold milk, or as required

Preheat oven to 180°C.

For the pastry, sift the flour and baking powder into a bowl. Using your fingertips, rub in the butter until the mixture resembles breadcrumbs. Mix in the milk to form a firm dough, adding a little extra if required.

Roll the dough out on a lightly floured surface to 2.5 mm thickness. Line a 22 cm tart tin with the pastry. Reserve pastry scraps.

For the filling, using an electric beater, beat the butter and sugar until well combined. Beat in the egg and egg yolk, then stir in the milk and coconut.

Spread the jam over the pastry, then crumble the coconut mixture evenly over the top. Roll the pastry scraps out to form a rectangle about 22 x 16 cm and cut into strips about 1.5 cm wide. Place the strips neatly over the tart to form parallel lines, leaving room between each to show the filling.

Bake for 30–35 minutes, or until the tart is deep golden and pastry is cooked through.