Lemon and coconut tart

Tags

coconut, fiesta friday, lemon, tart

This tart combines two of my favourite ingredients into one luscious, dessert – lemon and coconut.

Serves 6

Ingredients:

pastry
250 g /  2 cups flour
140 g / 9 tablespoons butter, cold, in small cubes
100 g / 1 1/2 cups sugar
1 egg yolk
Pinch of salt
filling
2 lemons, preferably organic
3 eggs
100 g / 1 1/2 cups sugar
100 ml / 1/2 cup thick crème fraîche
60 g / 1/2 cup coconut, grated

Preparation:

In a large mixing bowl, combine the sifted flour, sugar and salt
Add the butter and using your fingertips, mix until you obtain a breadcrumb like texture
Add the egg yolk and knead quickly until the dough comes together to form a ball
Wrap it in cling-wrap and place in the refrigerator for about 2 hours
Preheat the oven to 180 C / 360 F
Sprinkle some flour on your work surface
Roll out the pastry and line your buttered tart dish, prick the base with a fork
Place parchment paper and baking beads in the dish
Bake for 10 minutes
Meanwhile, zest and juice the lemons
Whisk the zest, juice, eggs, sugar, crème fraîche and coconut together
Pour into the pre-baked tart shell
Bake for about 35 minutes
Serve warm or cold with whipped cream or ice-cream
Enjoy!

I’m hopping over to the weekly party at Fiesta Friday #138   Our co-hosts this week are  Mollie @ The Frugal Hausfrau and Johanne @ French Gardener Dishes

 

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Date balls

Tags

coconut, date balls, dates, treats

Date balls are simple to make and require no baking. Unbaked, refrigerated squares or balls that are made from dates and crushed biscuits are a South African favourite. For those of you who haven’t eaten date balls before, I can assure you that these delightfully sweet balls of  dates, butter, sugar, and biscuit coated in coconut, are little tastes of heaven.
This little treat is very popular with Muslims as it is customary to eat dates at Iftar. Iftar  (Arabic: إفطار‎‎ ʾifṭār ‘breakfast’) is the evening meal when Muslims end their daily Ramadan fast at sunset. Muslims break their fast at the time of the call to prayer for the evening prayer.
This recipe can easily be doubled or trebled for larger quantities.

Makes 25 to 30 small balls

Ingredients:

60 g / 2 oz butter, in cubes
50 g / 1 3/4 oz sugar
1 teaspoon instant coffee powder
125 g / 4 1/2 oz  dates, pitted and chopped
100 g / 3 1/2 oz biscuits, crushed into small bits ( I used a plain butter biscuit, use Marie biscuits if available)
1 teaspoon vanilla essence or brandy
30 g / 1 oz coconut, fine powdered

Preparation:

Place the butter and sugar in a pan over medium low heat until the sugar has dissolved
Add the coffee powder and the dates and cook until the dates are melted
Remove from the heat
Allow to cool slightly
Add the biscuits and vanilla extract and mix well
Roll the mixture into balls with your hands and drop into a bowl of desiccated coconut These can be stored for weeks in a sealed container
Enjoy!

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Klappertert / Coconut tart

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!