COCONUT TREACLE TART RECIPE

Coconut Treacle Tart Recipe image

Provided by Az B8990

Time 1h25m

Yield 1 tart, 6-8 serving(s)

Number Of Ingredients 7

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

Steps:

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.
Mix the syrup, coconut, double cream, grated lemon and lemon juice together in a bowl.
Pour the mixture into the pastry case and decorate the tart with a lattice pattern from the pastry cuttings if you wish.
Bake in a preheated oven, 190C/375F for about 35-40 minutes, or until the filling is just set and looks golden brown.
Leave the tart to cool slightly in the tin, then serve.

Nutrition Facts : Calories 513.8, Fat 24.9, SaturatedFat 10.8, Cholesterol 28.5, Sodium 294.9, Carbohydrate 74, Fiber 1.1, Sugar 21, Protein 3.4