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Seriously Chocolatey COCONUT CARAMEL TART

An unctuous rich butter pastry tart filled with mouth wateringly sweet coconut caramel.

What makes it the ultimate summer Seriously From Waitrose dessert?

It is one of those desserts where everyone wants seconds, even those who profess not to be sweet toothed. The entire dessert vanishes at one sitting and it is an excellent follow-on to summer barbecues or al fresco meals.


    225g (8oz) Waitrose Plain Flour
    110g (4oz) Waitrose Essential Unsalted Butter
    25g (1oz) Waitrose Golden Caster Sugar
    2 Waitrose Free Range Egg Yolks (medium)
    ½ tsp Salt
    1 tbsp Water
    300g (10 ½ oz) Golden Syrup
    100g (3 ½ oz)Waitrose Medium No. 1 Maple Syrup
    100g Waitrose Desiccated Coconut
    Grated Zest & Juice of 2 limes
    2 ½ tablespoons Waitrose Brown Soft Sugar
    25g Waitrose Essential Unsalted Butter (cubed)
    2 tablespoons Waitrose Jersey Double Cream


  1. Mix yolks & water in a bowl. Stir into flour using a knife, to form a soft pastry. Cover & chill for 30 mins. Line an 8” flan tin with parchment. Roll pastry out & press into tin & up sides, chill for 10 mins. Blind bake in preheated oven at 190°C for 15-20 mins. Remove from oven. In a pan melt syrups then add zest, juice, butter, sugar & cream. Blend then add coconut. Mix well & pour into pastry case. Bake for 20 minutes at 180°C.

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