Makes 1 x 20cm tart
Ingredients
For the crust
- 11/4 cup Moir’s desiccated coconut
- ½ cup almonds flakes
- ¼ cup rolled oats
- 2 tbsp light brown sugar
- 1 large egg white
- 1 pinch of salt
For the topping
- 1 tsp golden syrup
- ¼ cup coconut flakes
- ¼ tsp turmeric
For the filling
- 2 tins coconut milk
- 16 pods cardamom, crushed
- 2 cinnamon sticks, lightly crushed
- 1 thumb of ginger, peeled and grated
- 1 pinch of black pepper
- 1 ½ tsp ground turmeric
- 4 large egg yolks
- ¼ cup Maizena corn flour
- pinch of salt
- ½ cup golden syrup
Method
For the base
- Preheat the oven to 180 degrees Celsius
- In a food processor pulse the coconut, oats, almonds and brown sugar
- Add the egg white and salt and pulse to combine
- Using damp fingers press the dough evenly into a greased tart tin
- Bake crust until evenly browned for about 20 to 25 minutes and allow to cool
For the topping
- Toss the coconut flakes, turmeric, and syrup in a bowl until evenly coated
- Bake on a sheet until golden brown and allow to cool
For the filling
- In a sauce pan, combine and simmer the coconut milk, cardamom, cinnamon, ginger, black pepper, and turmeric.
- Remove from heat, cover and allow to infuse for 20 minutes
- In a mixing bowl add the egg yolks, Maizena, syrup, and salt and whisk until smooth and fluffy
- Strain the infused coconut milk into the egg mixture
- Return to saucepan and while whisking, bring to a medium heat.
- Bring mixture to the boil, allow to thicken and become silky.
Pour mixture into the crust base and allow to set in the fridge for at least 2 hours.
To finish top with coconut flakes for serving