Coconut Treacle Tart Recipe

Total Time: 1 hr 25 mins Preparation Time: 45 mins Cook Time: 40 mins

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

Recipe

• 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.