N is going to kill me.
Getting N to make tarts is like asking the Doctor not to travel in his Police Box. Every time I mention the ‘T’ word, unintelligible words of rejection and detest just flows out of her mouth. Its not that she doesn’t like making them. Tarts just rake up too much painful memories of failed puff pastries and uneven bakes. I don’t remember how she even agreed doing this. Perhaps it was just odd to have coconut in a tart, much less a tart that doesn’t require a ‘sticking’ agent in the filling.
When it came out of the oven, I did my best Paul Hollywood stare, with one hand on the hip and dug in. Enters long excruciating silence.
It is truly very odd. This is a relatively dry tart that has nothing to bind the desiccated coconut flakes. The shortcut pastry was well-baked (no soggy bottoms!) and had a lovely golden brown colour. The cardamom and cinnamon that were mixed into the coconut flakes were a delight to taste, but the fact that it just didn’t sit in the tart when you cut into it was a little upsetting.
We probably screwed something somewhere despite looking through the recipe about hundreds of times. Well, if you think a coconut tart would be perfect for a lovely sunny day, do give this a shot. Then maybe tell us why ours was given the stink eye by Mr. Hollywood (or we thought he would if he tried this). And i hope N will still make tarts after this.
From BBC Good Food
½ teaspoon ground cinnamon
4 cardamom pods , shelled and seeds crushed
175g desiccated coconut
225g caster sugar
25g butter , melted
¾ of a 500g block all-butter shortcrust pastry
plain flour , for dusting
1 egg , beaten
Heat oven to fan 180C. Place a shallow 23cm flan tin on a baking tray. Tip the spices, coconut and sugar into a pan with 150ml water and cook over a low heat for about 5 mins, stirring frequently to ensure the mixture doesn’t catch. Set aside to cool.
Meanwhile, roll out the pastry on a lightly floured surface and use to line the flan tin. Trim off the excess pastry, fill the pastry case with baking parchment and baking beans and cook for 15 mins. Remove the beans and cook for 5 mins more so the pastry on the base of the tin is just cooked, but not brown.
Beat the egg and melted butter into the cooled coconut mixture, then spoon into the pastry case and smooth the top. Bake for 25 mins until the pastry is golden and the coconut pale golden. Serve with cream or vanilla ice cream and some Cape gooseberries (physalis).