Greek Inspired Coconut Malva Tart
Rec cred: Yudhika SujananiPic cred: Ruhana Ebrahim, @mama_taught_me_well
Ingredients:185g soft butter1 cup ordinary sugar1 teaspoon vanilla essence3 large eggs1 cup cake flour3 teaspoon baking powder2 cups desiccated coconut1 cup full cream milk (room temp.)
Coconut Sauce-1 cup ordinary sugar1 cup water1 cup coconut milk1 teaspoon vanilla essence60g butterPistachio nuts, to garnish
Method:1. Preheat oven to 170degC.2. Grease and line a 10 inch pan.3. Cream butter and sugar until light and fluffy.4. Add the vanilla essence. 5. Add the eggs one at a time with a teaspoon of cake flour. Beat well after each egg.6. Scrape down the sides of the mixing bowl regularly.7. Sift the flour and baking powder and stir in the coconut.8. Add the dry ingredients and milk to the batter, alternating to prevent the mixture from becoming to thick.9. Scoop the batter into prepared tin and bake for 55 – 60 minutes.10. The tart should be deep golden in colour and a skewer should come out clean when tested. 11. Leave the tart in the tin to cool slightly and slice into diamonds.12. Dissolve the water and sugar in a deep pan for the sauce. 13. Add the coconut milk, vanilla essence and butter. 14. Bring to the boil until a thin syrup forms and lightly coats the back of a spoon. 15. Pour the hot sauce over the warm tart while it is still in the tin.16. Leave to soak and place a pistachio in the centre of each diamond.
Note: I tried out the recipe which baked a bit too fast in the individual moulds and went a bit flat as it stood. I would advise using a deep 10inch baking pan as stated in recipe. Also I was too lazy to make the coconut sauce which I know would have tasted divine, I just used store bought custard.