Golden Syrup And Pinenut Tart
Ingredients
125 grams butter
3-4 tblsp cold water
75 grams soft butter
½ cup light muscovado or soft brown sugar
3 eggs
½ cup golden syrup
grated rind and juice one large juicy lemon
¾ cup thread coconut
70 gram packet pinenuts, lightly toasted
This deliciously sweet tart is a variation on a Pecan Tart. A gorgeous smooth filling topped with buttery pinenuts is perfect for a special afternoon tea treat or a dessert.
Method
1. Put the flour into a food processor with a pinch of salt. Add the butter and pulse until the mixture resembles coarse breadcrumbs. Pulse in the water to form small moist balls of dough. Turn out on to a floured board and knead lightly until smooth. Roll out and use to line a 13 x 35cm rectangular tin. Chill for 15 minutes in the refrigerator.
2. Bake blind at 190°C for 12-15 minutes. Remove the baking blind material and cook for a further 10 minutes or until the pastry is cooked in the centre.
Filling
1. In the food processor, process the butter, sugar, eggs, golden syrup, lemon rind and juice until smooth. Pulse in the coconut. Pour the mixture into the pastry case and sprinkle with the pinenuts.
2. Bake at 170°C for 30-35 minutes oven or until golden and just set. Serve warm or cold with whipped cream, or a mix of yoghurt and whipped cream.
Cooks Tips
• To bake blind, prick the base of the pastry evenly with a fork, cover with baking paper and fill with baking blind material (dried beans, rice).• If you do not have thread coconut (available at most supermarkets) use ½ cup standard desiccated coconut.
• If you are not a pinenut fan, try flaked almonds instead.
• 70 grams packet of pinenuts is approximately ¾ cup
