Coconut Treacle Tart

Ingredients

· 250g/9oz shortcrust pastry dough, thawed if frozen
· Plain flour, for dusting
· 50g to 75g/2oz to 3oz dessicated coconut
· 350g/12oz golden syrup
· 125g/4fl double cream
· finely grated rind of 1/2 lemon
· 2 tbsp lemon juice

Directions

1.Roll out the pastry on a lightly floured work surface and use it to line a 20cm/8-inch loose-bottomed quiche or flan tin, reserving the pastry trimmings. Prick the base of the pastry with a fork and leave to chill in the refrigerator for 30 minutes.
2.Mix the syrup, coconut, double cream, grated lemon and lemon juice together in a bowl.
3.Pour the mixture into the pastry case and decorate the tart with a lattice pattern from the pastry cuttings if you wish.
4.Bake in a preheated oven, 1900C/375oF/Gas Mark 5 for about 35-40 minutes, or until the filling is just set and looks golden brown.
5.Leave the tart to cool slightly in the tin, then serve.