Coconut Tart

Coconut Tart

1/2 tsp ground cinnamon

4 cardamon pods, shelled and seeds crushed

175g desiccated coconut

225g caster sugar

25g butter, melted

500g block all butter shortcrust pastry

plain flour for dusting

1 large egg beaten

Heat oven to 180c fan. Tip the spices, coconut and sugar into a pan with 150ml of water. Cook over a low heat for about 5 mins, stirring frequently to en-sure the mixture doesn’t catch. Set aside to cool. Roll out the pastry on a floured surface and line a 23cm loose bottomed flan tin. Line with baking parchment and beans and bake for 15 mins on a bak-ing tray. Remove beans and parchment and bake ror a further 5 mins until cooked but not brown. Add the egg to the cooled mixure and spoon into pastry case. Bake for about 25 mins until the pastry is golden and the coconut is pale golden. Serve with a good spoonful of double cream.