Coconut Tart Klappertert Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place frozen mini tart shells on a baking sheet.
• Beat the butter, sugar, egg, evaporated milk, and vanilla extract, mixing until fully combined. Stir in the coconut. Place 1/2 teaspoon of jam into each mini tart shell, and fill the shells with about 1 tablespoon of the coconut mixture.
• Bake in the preheated oven until the shells and topping are lightly golden brown, about 20 minutes. Cool on wire rack.

Steps:

• Preheat oven to 180°C Lightly grease an 18 x 2-tablespoon (40ml) capacity patty pan.
• Make base:.
• Place all ingredients into a bowl. Mix until well combined. Press a tablespoonful of mixture into base and sides of each patty hole to form small cases (see hint). Bake for 8 to 10 minutes, or until light golden. Loosen tarts while hot. Set aside to cool in pan.
• Make filling:
• Place cream and chocolate into a small saucepan over low heat (see shortcut). Cook, stirring constantly, for 4 minutes, or until melted and smooth. Transfer to a bowl.
• Stir egg yolks into chocolate mixture. Spoon mixture into coconut cases so each is three-quarters full. Refrigerate for 1 hour, or until chilled.
• Preheat oven to 220°C Beat eggwhites to soft peaks. Add sugar, 1 tablespoonful at a time, beating until thick and glossy. Top each pie with meringue. Bake for 8 to 10 minutes, or until firm to the touch. Set aside to cool before serving.

Steps:

• In bowl, combine sugar & flour.
• Beat in eggs, lemon peel & juice by hand.
• Divide the coconut among the tart shells (approximately 1 teaspoons each).
• Pour lemon mixture over top of coconut.
• Bake in 375 degree oven for 20-25 minutes or until filling is set.
• Cool before serving.

Steps:

• 15Combine the sugar and water in a small saucepan and bring to a boil over high heat, stirring until the sugar dissolves. Cook briskly, undisturbed, until the syrup reaches a temperature of 230 degrees F on a candy thermometer.
• Remove the pan from the heat, add the coconut and butter, and stir until the butter is completely melted.
• Let the mixture cool to room temp, then vigorously beat in the eggs and vanilla.
• Preheat the oven to 350 degrees F.
• In a small pan, melt the apricot jam over low heat, stirring constantly.
• Rub the jam through a fine sieve, and brush the jam evenly over the bottom of the baked pie shell.
• Pour the coconut mixture into the pie shell, spreading it smoothly. Bake for about 40 minutes.
• Filling should be firm and golden brown. Before serving, arrange the thin strips of citron in a sunburst pattern in the center of the pie.
• Serve warm or at room temperature; can be accompanied by whipped cream.

Steps:

• Prepare the pastry as directed: In a bowl, stir together flour, sugar, baking powder, salt and grated orange peel.
• With a pastry blender, cut in butter until fine particles form.
• Add 1 lightly beaten egg and stir with a fork until well blended; work with your hands until dough holds together in a ball. Divide into thirds.
• Set aside 1/3 of the pastry for lattice strips.
• On a lightly floured waxed paper, roll out the other 2/3 to a 12-inch circle. Use the paper to lift and gently turn pastry into a 10 1/2-inch tart pan with removable bottom (or 10-inch pie pan).
• Shape to bottom and sides of pan; trim excess from top edge of tart pan (or away from rim of pie pan).
• Bake in a 325*F oven for 8 minutes.
• Meanwhile, divide remaining pastry into 10 pieces; on a lightly floured board roll each into a 10 to 12 inch rope. Cover and refrigerate while mixing filling.
• Filling: In a bowl lightly beat the eggs, then stir in sugar, salt and flour. Add coconut, orange juice and melted butter; mix well. Pour into prepared crust.
• Criss-cross ropes of dough on top of filling. Trim and press ends to edges of pastry. Return to a 325* oven and bake until crust is golden brown and center is set, about 40 minutes.
• Warm the jelly or jam until melted and carefully brush it over top of hot tart. Cool completely, as long as 24 hours, then remove sides of pan and cut tart in wedges.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Place a shallow 23cm flan tin on a baking tray. Tip the spices, coconut and sugar into a pan with 150ml water and cook over a low heat for about 5 mins, stirring frequently to ensure the mixture doesn't catch. Set aside to cool.
• Meanwhile, roll out the pastry on a lightly floured surface and use to line the flan tin. Trim off the excess pastry, fill the pastry case with baking parchment and baking beans and cook for 15 mins. Remove the beans and cook for 5 mins more so the pastry on the base of the tin is just cooked, but not brown.
• Beat the egg and melted butter into the cooled coconut mixture, then spoon into the pastry case and smooth the top. Bake for 25 mins until the pastry is golden and the coconut pale golden. Serve with cream or real vanilla ice cream and some Cape gooseberries, then follow with cups of black Rooibos tea.