COCONUT TART / KLAPPER TERT
Ingredients
3 cups of fine coconut
1 cup of sugar
3/4 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 200 deg C until golden brown , about 25-30 minutes
Delicious
Source: Cape Malay Cooking
Photo: MANDY FILLMORE GROVERS
Geskuif