Coconut caramel tart

A lower in fat dessert if using "Lite" sour cream.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 1  sheet  frozen  shortcrust pastry
• 3  eggs
• 1⁄2 cup brown sugar
• 300  ml sour cream, light
• 2⁄3 cup coconut (dried coconut in packets)
•  icing sugar

Directions

1. Place pastry onto a lightly greased 20cm pie plate.
2. Trim and decorate edges.
3. Bake in hot (200c) oven for 10 mins, cool slightly.
4. Beat eggs and sugar together in a large bowl.
5. Stir in sour cream and coconut, and mix well.
6. Pour into pastry case and bake 25-30 minutes.
7. cool.
8. Dust with icing sugar.
9. Serve with any fruit you have on hand.