Ingredients:
510g Lyle's Golden Syrup
115g desiccated coconut
200ml double cream
1 British Lion egg white, lightly beaten
Granulated sugar for dusting
For the pastry:
150g Président Unsalted Butter
340g wholemeal plain flour
1 large British Lion egg yolk
40ml water
Serves 10
Coconut Syrup Tart
Preheat the oven to 180°C/350°F/Gas Mark 4.
Lightly grease a Pyrex Non-Stick 30cm Flan Pan.
First make the pastry.
Rub the butter into the flour until the mixture resembles fine breadcrumbs.
Beat the egg yolk with the water and stir into the flour mixture to make a dough.
Roll out two thirds of the dough and use to line the Pyrex Flan Pan.
To make the filling, mix the Lyle's Golden Syrup with the desiccated coconut and double cream. Spread evenly over the base of the pastry case.
Roll out the remaining pastry, cut into thin strips and arrange them in a lattice pattern on top of the flan.
Bake in the oven for 20 minutes.
Carefully brush the lattice strips with lightly beaten egg white, and sprinkle with sugar.
Return the flan to the oven for a further 15-20 minutes until golden brown.
Serve warm with cream if desired.
Equipment:
Pyrex Non-Stick 30cm Flan Pan
Pyrex Mixing Bowl
Pyrex Jug
Pastry Brush
Rolling Pin
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