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Tuesday 3 September 2013

Sluttishly Sweet: Coconut & Lime Treacle Tart

Ok, so maybe this isn't technically a treacle tart, since it uses golden syrup rather than proper, ol' fashioned tar-like treacle, but who's going to tell, huh? Not me. Are you? Good. You can have a slice.

This recipe is for all those people who demanded to know exactly what my grandma's coconut treacle tart entailed, after I mentioned it in my recipe for Cardamom & Coconut cake. Well, I finally succeeded in wrestling this information out of her, which wasn't easy. She was on her eleventh triple gin and tonic before she conceded.

Luckily, these tarts are so simple that even after one (or ten) too many, you'll have no trouble rustling them up, which makes them perfect for unexpected guests / visitors / sugar-holics.

Coconut & Lime Treacle Tarts (Makes 4 small or one larger tart)
You will need:
  • 250g shortcrust pastry (I may have used the pre-made variety, but the same amount of homemade is probably more virtuous).
  • 75g desiccated coconut
  • 100g golden syrup
  • Zest of 1 lime
  • I told you it was easy
Make it!
  1. Preheat the oven to 180C/350F/Gas Mark 4. Lightly grease four 9cm tartlet tins or a 20cm tart tin.
  2. Roll out the pastry to half a centimetre thickness, and line your tin(s), leaving a small overhang of pastry and pressing gently into the edges. 
  3. Prick the base all over with a fork then top with baking parchment and baking beans (or rice, or lentils, whatever) and bake blind for 5-7 minutes (small tarts) or 5-10 (big tart, ooh err).
  4. Once the pastry is looking golden, remove from the oven and get rid of the baking beans and parchment. 
  5. Spoon and sprinkle the coconut over the pastry base (don't be stingy with it). The smaller tarts will take about 2 tablespoons each. Make sure it is evenly distributed.
  6. Top by drizzling golden syrup all the way around the edge of the tart, and in the middle, and then, maybe, in any gaps just in case. 
  7. Sprinkle the tart(s) wth lime zest and return to the oven for 5-10 minutes until golden, bubbling and gooey.
  8. Whilst they're still warm, top with a another drizzle of golden syrup for good measure. 

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