My grandmother always made a coconut tart for family occasions. She was officially the World’s Worst Ever Cook, and coconut tart and apple pie were the only things she could make well.
We haven’t had a coconut tart at family occasions since she died, but in honour of Rebecca’s visit, I decided to revive the tradition.
Only being a much better cook than Grandma, I used a more traditional Cape Malay recipe for individual tartlets, with a filling of coconut, sugar, cinnamon and cardamon.
Coconut tarts (Klapperterjies)
12 oz shortcrust pastry
6 oz dessicated coconut
8 oz caster sugar (you might want to tone the sugar down a bit)
5 fl oz water
1 inch stick of cinnamon
3 green cardamon pods, bruised.
1 egg, beaten
Preheat the oven to Gas mark 6.
Roll out the pastry to around 5mm thickness. Use a 2-3 in biscuit cutter to cut out the pastry shells. You’ll get about 30 tart cases out of the pastry.
Tip the other ingredients, apart from the egg, into a small saucepan, and cook gently for about ten minutes. Remove from the heat and allow to cool until slightly warm, but not cold. Beat in the egg until the mixture is an even colour.
Probably a good idea to remove the bits of cinnamon and cardamon as well.
Add equal amounts of the mixture to each tart case.
Bake in oven for about 10 minutes, or until the top is nice and brown (the best bit), and the pastry cases are cooked through. Remove from the tins and cool on a metal grid.