Tags
cake, coconut, dessert, klappertert, rainbow nation, South Africa, tart
This is a typical South African Coconut tart or “Klappertert” – the type of tart you find at bake sales and served with tea on a Sunday afternoon when visiting friends or family. Typically, South African recipes call for unsweetened, shredded or desiccated coconut. A fine or medium shred works well for this recipe.
Ingredients:
FOR THE CRUST:
1 cup / 250g plain flour
Pinch of salt
Butter, 110g / 1/2 cup, cubed
1 egg yolk, lightly beaten
Iced water
FOR THE FILLING:
Desiccated coconut 500 g / 2 cups
Sugar 250g / 1 cup
Butter 30g / 2 tablespoons
Water 250 ml / 1 cup
Pinch of salt
2 eggs, separated
Vanilla essence, 3/4 teaspoon
Almond essence, 1/4 teaspoon
Apricot jam (preferably smooth), 4 tablespoons
Preparation:
Preheat the oven to 180 C / 360 F
In a small saucepan, gently simmer together the coconut, sugar, water, butter and salt for about 15 minutes
In a mixing bowl, using either your fingers or a food processor, rub the cubes of butter into the flour and salt mix
The mixture should resemble breadcrumbs
Stir in the lightly beaten egg yolk and iced water and mix until the dough comes together to form a ball
If mixture is too crumbly to come together in a ball, add iced water 1 teaspoon at a time, mixing between each addition
Knead mixture lightly with your hands until it comes together
Press into a 20cm / 8″ tart pan
Spread the apricot jam over the base of the tart crust
Place in the freezer until ready to use
When the coconut mix has cooked for 15 minutes, remove from the heat
Allow to cool for about 10 minutes
Stir in the lightly beaten egg yolks, vanilla essence and almond essence
Whip the egg whites until stiff peaks form, then fold into the coconut mix
Spoon the filling into the pie crust
Bake for 30-45 minutes, or until the coconut filling has set in the centre and is turning golden brown
Serve with ice cream, whipped cream or crème fraîche
Enjoy!
Blogtastic Food said:
yummyyy, love coconut in my desserts (:
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Nadia said:
Me too. It is one of those ingredients, I tend to forget about for a while then rediscover just how good it is and eat it all the time.
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deliciouslynell said:
This looks delicious!
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Nadia said:
It is, and not too sweet. You can add more jam if you like it very sweet.
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camparigirl said:
Right up my alley – I love coconut and I have never tried this before.
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Nadia said:
It is very tasty. As a child, we also would eat these as squares, like a brownie.
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lynne hoareau said:
I love coconut and coconut tart is one of my favourites 🙂
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Nadia said:
Do give it a try. It is very quick and easy – my kind of recipe.
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Temple Travel said:
Interesting! I’ve never seen a tart like this and I guess that’s the beauty of discovering other cultures! I think I would try using less sugar but that’s only because I’m always thinking of my waistline!
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Nadia said:
It is actually not very sweet at all and in South Africa, people often add way more apricot jam in order to render it sweeter.
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Michelle said:
That sounds so delicious!
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Nadia said:
It really is, hope you try it.
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FrugalHausfrau said:
This sounds divine! I imagine for dessicated coconut I could run some through my food processor to break it down? I love finding “new to me” ideas and I think I’m a bit obsessed by these flavors!!
Thanks for bringing this by Fiesta Friday! Pinning!
Mollie
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Nadia said:
Here I buy the coconut already shredded but if not small enough then yes, the food processor is the best way.
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Unwed Housewife said:
I am crazy about coconut desserts! Your tart sounds wonderful. Thanks for sharing this at Fiesta Friday #117!
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Nadia said:
Then you must try this one.
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Jhuls said:
Wow! I just want a slice right now! 😀
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Nadia said:
And it is so delicious too.
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