Coconut has never been one of my favorite things. Until I tasted this Coconut Tart. Now I'm smitten.

It comes out of the oven beautifully golden and offering exotic, spicy aromas that are irresistible. With a dollop of rich, cold vanilla ice cream slowly melting over a fragrant slice while it's still warm from the oven... I guarantee that you'll be smitten too.




Coconut Tart
serves 8

1 teaspoon ground cinnamon
1 teaspoon ground cardamom
2 cups dried, shredded coconut
1 cup plus 2 tablespoons superfine sugar
2 tablespoons butter, melted
1 block or roll pie pastry (all-butter if possible)
1 egg, beaten

Heat oven to 350 degrees F.
Mix the spices, coconut and sugar in a pan with 2/3 cup water and cook over a low heat for about 5 minutes, stirring often to ensure the mixture doesn't burn. Set aside to cool.
Roll out the pastry on a lightly floured surface and line the tart pan.
Trim off the excess pastry and place pan on a baking sheet.
Fill the pastry with parchment paper and baking beans and cook for 15 minutes. Remove the beans and cook for 5 minutes more. It should be just cooked, but not brown.
Beat the egg into the cooled coconut mixture, then spoon into the pastry shell and smooth the top.
Bake for 25 minutes until the pastry is golden and the coconut pale golden.
Serve with vanilla ice cream.