Thursday, September 16, 2010

Coconut Jam Tart

I have always adored coconut - the fresher the better!

Hubby has become remarkably good at calling upon his caveman instincts to crack open those peskily tough but oh-so-delish fresh coconut delights.

Fresh coconut was not always freely available in SA when I was little though, so my Mom used to rock the following recipe using dried desiccated coconut. This recipe assuaged my coconut gland on a regular basis growing up.

Out of the blue a few weeks ago, the memory of this tart jumped into my head. I found my Mom's recipe, de-glutenised it and let the smell of this tart baking conjure up lovely childhood memories.

And the taste? Let's just say, even sans gluten,
it still turns a girl's head!

Mommle, I love you AND all your scrummy baked goods. Thank you for rocking the gluten-free scones and carrot cake every so often now that wheat is so very behind me!

Epic Coconut Tart

Base Ingredients:
  • 1 cup gluten-free flour (straight rice flour or a good gf cake flour)
  • pinch of salt
  • 113g butter
  • 1 egg
  • 1/2 (125ml) cup sugar
  • 1/2 tsp bicarb
  • 1/2 tsp creme of tartar

1) Beat butter, sugar, salt.

2) Add in egg and beat lightly.

3) Mix in dry ingredients.

4) Flatten into a buttered baking dish.

Topping ingredients:
  • St Dalfour sugar-free berry jam of your choice (I like the four fruits mix)
  • 1/4 cup sugar (1/2 cup in original recipe for if you've got a major sweet tooth or 20!)
  • 1 cup coconut, dessicated (I prefer using coconut flakes)
  • 1 egg

1) Spread a thin layer of jam over the raw dough base.

2) Mix the sugar with one cup of coconut.

3) Beat the egg and then mix it into the sugar + coconut mix.

4) Spread it evenly over the jam/base.

5) Bake for 20 mins at 175 - 180 degrees Celsius till golden brown.

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