Coconut brittle tart
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- TASTE
- 6 to 8
- Easy
- 25 minutes
- 50 minutes
- Simonsig Chenin Blanc 2019
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 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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