Desserts & Baking

Coconut brittle tart

6 to 8
Easy
25 minutes
50 minutes
Wine/Spirit Pairing
Simonsig Chenin Blanc 2019
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Ingredients

Method
  • 3 cups coconut milk
  • 150 g desiccated coconut
  • 100 g salted butter, melted
  • 2 T vanilla paste
  • 2 free-range eggs
  • 85 g flour
  • 340 g coconut sugar
  • 4 T lemon juice
  • 120 g caster sugar

Method

Ingredients

Preheat the oven to 160°C. Combine all the ingredients except the caster sugar in a large bowl and blend using a hand- blender.

Lightly grease a 30 cm pie dish and pour the contents of the bowl into the dish. Bake for 50 minutes – the centre should still be slightly fudgy.

Cool at room temperature until set.

Cover the top of the tart with the caster sugar and use a blowtorch to caramelise the sugar until a crispy layer has formed.

Cook’s note: If you don’t have a hand- blender, use a whisk and make sure the mixture is properly combined. Serve with Woolworths Ayrshire double-thick cream.
TASTE

Recipe by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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Coconut brittle tart

By TASTE
6 to 8
Easy
25 minutes
50 minutes

Ingredients

  • 3 cups coconut milk
  • 150 g desiccated coconut
  • 100 g salted butter, melted
  • 2 T vanilla paste
  • 2 free-range eggs
  • 85 g flour
  • 340 g coconut sugar
  • 4 T lemon juice
  • 120 g caster sugar

Method

Preheat the oven to 160°C. Combine all the ingredients except the caster sugar in a large bowl and blend using a hand- blender.

Lightly grease a 30 cm pie dish and pour the contents of the bowl into the dish. Bake for 50 minutes – the centre should still be slightly fudgy.

Cool at room temperature until set.

Cover the top of the tart with the caster sugar and use a blowtorch to caramelise the sugar until a crispy layer has formed.

Cook’s note: If you don’t have a hand- blender, use a whisk and make sure the mixture is properly combined. Serve with Woolworths Ayrshire double-thick cream.