Young Coconut Tart
Klappertaart
A Fusion of young coconut, custard raisins and cinnamon.
Serves 8 - 10
Ingredients:
-
2-3 whole young coconuts, flesh scooped out or
1 kg canned young coconut, drained -
100g rasins
-
100g kenari nuts or almond flakes
-
200ml full cream mil
-
2 egg yolks
-
50g plain white sugar
-
1 tbsp corn flour
-
2 tbsp rum (dark is preferable)
-
5 tbsp condensed milk
-
1 tbsp cinnamon powder
-
5 cloves and 1 cinnamon stick
-
1 vanilla pod, cut in half and
de-seeded;
(keep the seeds and the pod)
Steps:
-
Boil the cloves and cinnamon stick in 100ml water. Add the raisins and cook for 10 minutes.
-
Removes the cloves and cinnamon, drain the raisins and leave to cool.
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Pre-heat the oven to 180°C or gas mark 4.
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Beat the egg yolks, sugar and corn flour in a bowl until creamy.
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slowly heat the milk, add the vanilla seeds and pod to the saucepan and bring to the boil.
-
Slowly pour the warm milk into the egg mixture, stirring constantly.
-
Pour the custard mixture back into the pan, add the cream and condensed milk and stir over low heat until the mixture thickens sufficiently to coat the back of a wooden spoon. Take the pan off the heat and add the rum.
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Put the coconut flesh and raisins into an oven proof dish and spoon the custard on top.
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Sprinkle with nuts and cinnamon and bake for 45 minutes util the top is brown.