Queijadinha Brazilian Coconut Tart Recipes

COCONUT TART

Coconut tart image

The filling of this tart ends up a like a gorgeous, sweet, coconut macaroon. Perfect with a dollop of whipped cream

Provided by Sara Buenfeld

Categories Afternoon tea, Dessert, Dinner, Treat

Time 1h10m

Yield Cuts into 8 slices

Number Of Ingredients 9

Ingredients

½ tsp 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
Cape gooseberry (also know as physalis), to serve (optional)

Steps:

Heat oven to 200C/fan 180C/gas 6. 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 real vanilla ice cream and some Cape gooseberries, then follow with cups of black Rooibos tea.

Nutrition Facts : Calories 567 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 32 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.73 milligram of sodium

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