Coconut and Almond Tart

One of my all time favourite tart in the world is this Coconut and Almond Tart. The tart is based on a Dutch recipe of a coconut cake called Klappertaart. Like all old amazing recipes the world over many people have their own version and this is mine. I must admit that I got inspired by looking at a recipe from a South African site but the name eludes me at the moment. I will give it credit when I come across it again.


You can make one large tart or lots of little bite size ones. If you love coconut like I do, this is a must try. The short pastry with that salty buttery goodness, followed by the amazing texture filled coconut filling countered with a little tang from the jam .... mmmmmmmmmm!

Coconut and Almond Tart
Filling
2 cups desiccated coconut
1 cup sugar
2 Tablespoons butter
1 cup water
2 eggs (separated) 
1 teaspoon vanilla essence
1/2 teaspoon almond essence
2 or 3 (or more if you really like almonds) handfuls of slithered or sliced almonds
approx 3 tablespoon jam (anything that's not too sweet)
pinch of salt
Crust
1 cup plain flour
125g butter (cubed)
1 egg yolk (lightly beaten)
pinch of salt
cold water



1. Preheat oven to 180 degrees. Grease a loose bottom pie dish or individual moulds if you're making bite size ones.
2. Put coconut, sugar, water, butter and salt for in a saucepan and simmer for 10-15 minutes.
3. While the coconut mix is simmering start making the pastry. In a large mixing bowl put flour and salt and then with your fingertips rub in butter. Once the mixture starts looking like breadcrumbs add the beaten yolk and some ice water. Add the water a tablespoon at a time. Knead the dough until it comes together in a ball. Press dough on to the pie dish or individual moulds. Spread the jam over the crust.
4. Whip 2 egg whites until it reaches stiff peaks.
5. Add egg yolks, sliced almonds and vanilla and almond essences into coconut mixture.
6. Fold in egg whites and spoon mixture into crust.
7. Place on bottom shelf of oven for approx 40 minutes until a golden crust is formed and coconut mix is set.

I didn't use a loose bottom dish -
when I should have really