INGREDIENTS
500 g Golden Cloud Scone Mix
40 g desiccated coconut
65 g butter
180 ml water
1 egg
Custard Filling:
400 g sugar
80 ml water
1,125 ml milk
125 ml cornflour
65 ml custard powder
8 egg yolks
10 ml vanilla essence
To Serve: 250 ml whipped cream
Toasted coconut shavings
INSTRUCTION
1) Preheat oven to 200 ˚C. Grease two 23 cm pie dishes.
2) For Crust: Mix the Golden Cloud Scone Mix and coconut together. Add butter and mix until mixture resembles bread crumbs. Beat the water and egg together and cut into the dry ingredients, using the edge of a knife or pallet knife to combine. Turn dough out onto floured surface and roll out into a 4 mm thickness, large enough to cover the base and sides of the two pie dishes. Prick base of crust with fork and bake 15 - 20 minutes or until golden in colour.
3) Custard Filling: Place 80 ml water with sugar in a heavy-based saucepan and heat over a low heat until the sugar dissolves. Mix a little of the milk with the cornflour and custard powder to form a smooth paste; add to the pan with the remaining milk, egg yolks and essence. Stir over a low heat, stirring continuously, until mixture thickens. 4) Divide filling between the pastry bases. Allow tarts to cool.
5) Serve with whipped cream and decorate with toasted coconut shavings.
