Coconut Treacle Tart Recipes

RUM & COCONUT TREACLE TART

Rum & coconut treacle tart image

Add some Caribbean sunshine (and rum) to your dessert with this recipe for a delicious tart

Provided by Good Food team

Categories Dessert, Dinner

Time 1h15m

Yield Cuts into 8 slices

Number Of Ingredients 10

Ingredients

200g bought shortcrust pastry
85g black treacle
175g golden syrup
finely grated zest and juice of 1 lime
4 tbsp dark rum
50g fresh brown breadcrumbs
85g sweetened, tenderised coconut
3 tbsp dark rum
284ml carton double cream
3 tbsp icing sugar

Steps:

Preheat the oven to 190C/gas 5/fan 170C. Roll the pastry out to a 5 mm thickness (as thin as you can for a delicate crust). Use to line a 23cm shallow loosebottomed flan tin and leave the pastry hanging over the sides. Prick the base and chill or freeze for at least 30 minutes.
In a large bowl, mix the treacle with the golden syrup, lime zest and juice, and rum. Stir in the breadcrumbs and coconut. Put the flan tin on a baking sheet. Spread the syrupy filling over the pastry base. Bake for 15 minutes, then turn the oven down to 160C/gas 3/fan 140C (to stop the mixture bubbling over) and bake for another 15 minutes, until the filling is just set and the pastry starting to brown at the edges.
Meanwhile, whisk the rum, cream and icing sugar together until the mixture stands in soft peaks and the whisk leaves a trail. Transfer to a bowl, cover and chill until needed. Cool the tart slightly before trimming the pastry edges with a sharp knife. Serve warm with the rum cream.

Nutrition Facts : Calories 489 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.7 milligram of sodium

TREACLE TART

Treacle Tart image

Any Harry Potter fan knows what this is. I finally procured the recipe from an British friend of mine. I know I can now find 'Lyle's Golden Syrup' in the grocery store along with the pancake syrups. Serve with ice cream or whipped cream.

Provided by OCEANVIXEN79

Categories World Cuisine Recipes European UK and Ireland English

Time 45m

Yield 8

Number Of Ingredients 6

Ingredients

1 (9 inch) pie crust pastry
1 cup golden syrup
¼ cup heavy cream
1 cup bread crumbs
1 lemon, zested
2 tablespoons lemon juice

Steps:

Preheat oven to 375 degrees F (190 degrees C). Press the pie crust pastry evenly into the bottom of a 9-inch pie plate.
Mix the syrup, cream, bread crumbs, lemon zest, and lemon juice together in a bowl; pour into the pie crust.
Bake in the preheated oven until the filling is set, 35 to 40 minutes. Allow to cool slightly before serving.

Nutrition Facts : Calories 309.9 calories, Carbohydrate 52.1 g, Cholesterol 10.2 mg, Fat 10.9 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 3.7 g, Sodium 244 mg, Sugar 12 g

COCONUT TARTS

Coconut Tarts image

My Grandma used to send these to the soldiers in the Second World War. I've modified their sugar content as they used to be quite sweet.

Provided by Freya

Categories World Cuisine Recipes European UK and Ireland English

Time 1h5m

Yield 12

Number Of Ingredients 8

Ingredients

12 (2 inch) frozen mini tart shells
¼ cup melted butter
¼ cup white sugar
1 egg
2 teaspoons evaporated milk
1 teaspoon vanilla extract
1 cup flaked coconut
2 tablespoons strawberry jam

Steps:

Preheat oven to 375 degrees F (190 degrees C). Place frozen mini tart shells on a baking sheet.
Beat the butter, sugar, egg, evaporated milk, and vanilla extract, mixing until fully combined. Stir in the coconut. Place 1/2 teaspoon of jam into each mini tart shell, and fill the shells with about 1 tablespoon of the coconut mixture.
Bake in the preheated oven until the shells and topping are lightly golden brown, about 20 minutes. Cool on wire rack.

Nutrition Facts : Calories 219.7 calories, Carbohydrate 24.9 g, Cholesterol 25.9 mg, Fat 12.3 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 5.6 g, Sodium 123.1 mg, Sugar 12.2 g