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Coconut And Cherry Surprise

creative.chef's picture
Ingredients
  Pie pastry 1⁄2 Pound
  Ground almonds 10 Tablespoon
  Canned cherry pie filling 16 Ounce (1 can)
  Coconut 1⁄3 Cup (5.33 tbs), shredded
  Butter 6 Tablespoon
  Sugar 6 Tablespoon
  Eggs 1
  Almond extract 1⁄4 Teaspoon
  Milk 2 Tablespoon
  Self raising flour 1⁄2 Cup (8 tbs)
  Coconut 2⁄3 Cup (10.67 tbs), shredded
  Coconut 3 Tablespoon, shredded
  Egg yolk 1
  Milk 1 Teaspoon
Directions

GETTING READY
1) Roll out the pastry dough and grease a 10 inch springform pan with the dough.
2) Preheat the oven to 400°.

MAKING
3) Over the pastry dough, sprinkle ground almonds.
4) Spread pie filling to within 1 inch of edge, then cover with coconut.
5) Make filling by creaming butter with sugar till pale and fluffy.
6) Add eggs, almond extract and 1 tbsp milk and beat well.
7) Fold in flour, followed by remaining milk, coconut and almonds.
8) Place mixture in blobs over pie filling and smooth evenly so no fruit is visible.
9) Sprinkle with coconut and bake for 30 minutes.
10) Mix egg yolk and milk together.
11) Brush over tart and bake for a further 10 minutes.

SERVING
12) Serve the dessert hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Coconut
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes

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