GREEK COCONUT TART
GREEK COCONUT TART
Very sweet so I keep cutting on the sugar in batter and sauce.
125 g margarine (Stork Bake)
250 ml white sugar
250 ml water
3 eggs
250 ml unsifted cake flour
15 ml baking powder
500 ml coconut (I use fine and course sometimes)
Pinch of salt
Beat first five ingredients together then coconut – mix well add flour, salt and mix again (I add coconut etc together).
Bake in squere oven proof dish till golden brown – 30 to 50 minutes at 180ºC.
Boil together:
250 ml white sugar
250 ml cold water
I use between 150 / 170 ml sugar and add either 5 ml vanilla or 2, 5 ml almond essence or quite a generous shot of lemon juice.
Pour sauce over tart as soon as it comes out of the oven.
As it is sweet I use 2 round foil tart plates (then it is not too high). Cut into squares/slices. Can be served luke warm or room temperatur. Left over goes into fridge and is then served cold.
You can also serve with whipped cream, ice cream etc.
My next variations are going to be orange juice and rind or grapefruit.
If using fresh lemon juice I would add some lemon rind as well.
Recipe: Val Ashbury
Photo: Marlize Williams
