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The impossible custard tart

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The impossible custard tart

45 minutes

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The impossible custard tart

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 45 minutes

Ingredients

1 1⁄2 cups milk
60 g desiccated coconut
50 g butter
1⁄2 vanilla pod, seeds scraped
1 free-range egg
40 g flour
110 g caster or coconut sugar
1 lime, zested and juiced
1 t turmeric
1 t ground cardamom
Fresh coconut, finely grated, to garnish

Method

Preheat the oven to 160°C and grease an 18 cm tart tin.

Place all the ingredients into a blender and blend until smooth. Pour the mixture into the greased tin and bake for 45 minutes, or until cooked through.

Sprinkle over the coconut and serve.

Cook's note: This dessert is impossibly delicious to eat and (bonus!) so easy it’s impossible to fail at making it. Simply blend all the ingredients, bake, serve and surrender.

Discover more warm pudding recipes here.