Coconut brittle tart

Coconut brittle tart

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  • 6 to 8
  • Easy
  • 25 minutes
  • 50 minutes
  • Simonsig Chenin Blanc 2019


  • 3 cups coconut milk
  • 150 g desiccated coconut
  • 100 g salted butter, melted
  • 2 T vanilla paste
  • 2 free-range eggs
  • 85 g flour
  • 340 g coconut sugar
  • 4 T lemon juice
  • 120 g caster sugar

Cooking Instructions

Preheat the oven to 160°C. Combine all the ingredients except the caster sugar in a large bowl and blend using a hand- blender.

Lightly grease a 30 cm pie dish and pour the contents of the bowl into the dish. Bake for 50 minutes – the centre should still be slightly fudgy.

Cool at room temperature until set.

Cover the top of the tart with the caster sugar and use a blowtorch to caramelise the sugar until a crispy layer has formed.

Cook’s note: If you don’t have a hand- blender, use a whisk and make sure the mixture is properly combined. Serve with Woolworths Ayrshire double-thick cream.

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