• 250g/9oz shortcrust pastry dough, thawed if frozen
  • Plain flour, for dusting
  • 50g to 75g/2oz to 3oz dessicated coconut
  • 350g/12oz golden syrup
  • 125g/4fl double cream
  • finely grated rind of 1/2 lemon
  • 2 tbsp lemon juice

Cooking Instructions:

  1. Roll out the pastry on a lightly floured work surface and use it to line a 20cm/8-inch loose-bottomed quiche or flan tin, reserving the pastry trimmings. Prick the base of the pastry with a fork and leave to chill in the refrigerator for 30 minutes.
  2. Mix the syrup, coconut, double cream, grated lemon and lemon juice together in a bowl.
  3. Pour the mixture into the pastry case and decorate the tart with a lattice pattern from the pastry cuttings if you wish.
  4. Bake in a preheated oven, 1900C/375oF/Gas Mark 5 for about 35-40 minutes, or until the filling is just set and looks golden brown.
  5. Leave the tart to cool slightly in the tin, then serve.

Submitted by:  anonymous

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