Africa Dreams

Well, I think it’s about time that I added another recipe to this blog
Since I’ve had an inordinate number of requests for one of my favorite tarts
I thought that I’d give the details of one of the coconut tart recipes that I’ve tried recently.

In South Africa Coconut Tart is far more likely to go under the Afrikaans name of Klappertert.
I must admit that Coconut Tart, together with coconut macaroons is one of my favorite memories of childhood treats. When it came to eating my portion of the coconut tart I didn’t even find it necessary to add lashings of the whipped cream that was always provided…it just wasn’t needed.

Anyway, without further ado, herewith the recipe for Coconut Tart aka Klappertert or Coconut Pie

INGREDIENTS

3 cups finely grated fresh or desiccated coconut
3 eggs
1 ½ cup of water
1 ½ cups sugar
6 tbsp unsalted butter
2 tbsp smooth minced apricot jam
2 drops vanilla extract
1 short crust pastry pie shell, pre-baked

METHOD

Dice the butter into small pieces
Remove the white from one of the eggs and reserve
Place the water in a small saucepan and add the sugar, bring to the boil over high heat, stirring continuously until the sugar dissolves.
Then boil rapidly, without stirring until the syrup reaches a temperature of 230 degrees F measured with a candy thermometer.
Remove the saucepan from the heat and add the butter, stirring until it has completely dissolved.
Add the coconut to the mixture, stirring until the coconut is fully coated and there is no free syrup left.

Allow the mixture to cool to room temperature.
Preheat the oven to 350 degrees F
In a separate dish beat the 2 eggs and the egg yolk together with the vanilla essence
Add the beaten egg vanilla mixture to the cooled coconut mixture, mixing vigorously
Heat the apricot jam, in a small saucepan until it becomes runny
Brush the hot jam evenly over the bottom of the baked pie shell
Pour the coconut mixture into the pie shell, spreading the mixture smoothly and evenly
Bake for 40 minutes until the filling is firm and golden brown
Lightly whisk the remaining egg white and brush over the top of the tart, retuning this to the oven as quickly as possibly, bake for a further minute.
The tart may be served warm or at room temperature, you may if you wish pile whipped cream on top or even add vanilla ice cream.
Enjoy as your family says “Oh my what a coconut pie!”

For more traditional South African Recipes click South African Recipes