Coconut Tart

Ingredients

Units %
Base
Cake Flour 3,000g 0
Mrs. J Yellow Margerine 2,000g 0
Castor Sugar 1,000g 0
Eggs 0,200g 0
Base total 0
Filling
Coconut Mix 2,500g 0
Water 0,900g 0
Instant Custard 0,250g 0
Filling total 0
Topping
Fondant 0,250g 0
Apricot Jam 0,250g 0
Topping total 0

Working Method

Part 1
  1. Cream Margarine and sugar together on medium speed with a flat beater in a mixing bowl.
  2. Add the eggs and then the flour, mix into a smooth paste.
  3. Roll sweet paste ± 3mm thick, cut with a cake ring and line foil shape 3001p, trim edges.
  4. Bake sweet paste for ± 10 minutes until golden in colour.

Part 2 - Filling
  1. Whisk together all ingredients for 2 minutes on slow speed and 5 minutes on fast speed.
  2. Spread a little jam on tart base.
  3. Spread coconut mix and smooth with pallet knife.
  4. Bake for ± 20 minutes at 200°C.

Part 3 - Topping
  1. Brush with hot apricot jam and drizzle fondant on top.

Baking Overview

Tips and tricks

  • Do not overmix.

About this recipe

Author: Chipkins Puratos

Complexity level: