Can you say feckin' sweet but delicious? I promise you this recipe is so easy, and so worthwhile to make. Just look at that picture, go on and tell me you aren't salivating. This recipe comes from my college days, so I don't know of any websites that might have this same recipe, except of course for my blog.
125 g Butter
200 g Sugar
3 Eggs
250 ml Water
140 g Flour
15 ml Baking Powder
Pinch of Salt
160 g Coconut
200 g Sugar
250 ml Water
- Cream the butter and sugar, ideally with an electric mixer as we don't have 3 hours to make this thing.
- Once you have a fluffy paste, add the eggs one by one, making sure to incorporate them well.
- Add the water. Yes I know it sounds scary since it is a lot of water, and yes I know the mixture becomes very runny and you think it might split, but just relax.
- Sift in the flour, baking powder and salt and mix thoroughly.
- Finally, add the coconut. I'm sure if you've managed to keep calm, you'll notice the dough comes together rather nicely.
- Bake for 30 minutes at 180 degrees celcius.
- Now this is the tricky part. Make sure to boil the second batch of sugar and water for 5 minutes before the tart comes out of the oven. The best way (for those that don't know this yet) is to pour the sugar in your pot, then add the water, VERY gently on top of it. You do not want the sugar to splatter against the sides as that causes sugar crystals to form.
- When the tart comes out of the oven, immediately pour the syrup over.
- Try and keep your fingers out of the tart until it's room temperature.
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