I had some leftover sweet shortcrust pastry from the Apple Crumble recipe, enough for a small tart base. So what to do with it??? I surfed a bit and got myself an idea to make a coconut tart with whatever I have in my larder. The coconut filling seems enough for a small 6" tart. Hubby likes this a lot as the coconut aroma is fantastic but I might want to try this using freshly grated young coconut next time to get a moist coconut filling. I'm wondering if I need to dry up the grated coconut a little first before using... anyone?
1/4 cup softened butter
1/2 cup sugar
1 1/2 cup dessicated coconut
Roll out pastry into a tart tin. Brush in some strawberry jam on the base. Mix together all the ingredients for the filling. Pour filling into the pastry. Bake till golden brown.
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