Coconut Tart

When it comes to some contest in particular, we start wandering about recipes that go complex!!
Why don't we just give our thinking those wings which help it to leave our minds with their flying colors?!
Infact, they're supposed to fly leaving unique colors cause it's ones own noteworthy thought...
Here I come with one more BAKE!!

Hafsa Zoya @cook_6772559

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Ingredients

6 servings

1/2 tspground cinnamon
4cardamom pods (shelled and seeds crushed)
175 gmdesiccated coconut
225 gmcastor sugar
25 gmbutter (melted)
1/2 cupplain flour (for dusting)
3/4 of 500 gms block all-butter shortcrust pastry
1egg (beaten)

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Steps

1

Kicking off by heating the oven to 200C. Start by placing a shallow 23 cm flan tin on a baking tray. Now, tip the spices, coconut and sugar into a pan with 150 ml water and cook over a low heat for about 5 mins, stirring frequently to ensure the mixture doesn’t catch. Set aside to cool.
2

Meanwhile, roll out the pastry on a lightly floured surface and use to line the flan tin. Trim off the excess pastry, fill the pastry case with baking parchment and baking beans and cook for 15 mins. Remove the beans and cook for 5 mins more so the pastry on the base of the tin is just cooked, but not brown.
3

Now, beat the egg and melted butter into the cooled coconut mixture, then spoon into the pastry case and smooth the top. Bake for 25 mins until the pastry is golden and the coconut pale golden.
4

Time to break into the dish!!
5

Serve the tart with cream or real vanilla ice cream
6

Happie Baking!!