Saturday, May 24, 2008
Coconut and ginger tart
Ingredients:
2 sheets ready rolled sweet short pastry
200g butter
300g sugar
4 eggs beaten
4 tablespoons flour
250g long strand dessicated coconut
1/2 cup chopped crystalliezed ginger
1/2 teaspoon ground ginger
Method:
Preheat the oven to 150C.
Line a 28 cm flan dish with 2 sheets of pastry, patching it as necessary. Put the lined flan dish into the refrigerator until the pastry is hard.
Cream the butter and sugar and then beat in the eggs.
Stir in the flour, coconut, crystalliezed and ground gingers. Pour the mixture into the lined flan and bake 1 hour until golden, puffed up and set.
Cool until warm and serve with sliced fresh pineapple and thick coconut cream.
serves 6
2 sheets ready rolled sweet short pastry
200g butter
300g sugar
4 eggs beaten
4 tablespoons flour
250g long strand dessicated coconut
1/2 cup chopped crystalliezed ginger
1/2 teaspoon ground ginger
Method:
Preheat the oven to 150C.
Line a 28 cm flan dish with 2 sheets of pastry, patching it as necessary. Put the lined flan dish into the refrigerator until the pastry is hard.
Cream the butter and sugar and then beat in the eggs.
Stir in the flour, coconut, crystalliezed and ground gingers. Pour the mixture into the lined flan and bake 1 hour until golden, puffed up and set.
Cool until warm and serve with sliced fresh pineapple and thick coconut cream.
serves 6
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