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.

Ingredients

• 1¼ cups plain flour
• 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

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 20cm round flan 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

Variations:

- Use pecans or almonds in place of pine nuts.

- Use orange rind in place of lemon.

- Add 1 teaspoon ground ginger to the filing.

- Use maple syrup in place of golden syrup.