Coconut Treacle Tart Recipe

Submitted by Az B8990

"From www.britainexpress.com"

 

• Ready In: 1hr 25mins
• Ingredients: 7
• Yields: 1 tart
• Serves: 6-8

ingredients

• 250 g shortcrust pastry dough, thawed if frozen
• plain flour, for dusting
• 50 -75 g desiccated coconut
• 350 g golden syrup
• 125 g double cream
• 1⁄2 finely grated lemon, rind of
• 2 tablespoons lemon juice

directions

1. Roll out the pastry on a lightly floured work surface and use it to line a 20cm/8-inch loose-bottomed quiche or flan tin, reserving the pastry trimmings. Prick the base of the pastry with a fork and leave to chill in the refrigerator for 30 minutes.
2. Mix the syrup, coconut, double cream, grated lemon and lemon juice together in a bowl.
3. Pour the mixture into the pastry case and decorate the tart with a lattice pattern from the pastry cuttings if you wish.
4. Bake in a preheated oven, 190C/375F for about 35-40 minutes, or until the filling is just set and looks golden brown.
5. Leave the tart to cool slightly in the tin, then serve.