120 g soft butter
2 tbsp icing sugar
200 g desiccated coconut
80 g wheat flour
150 g soft butter
3 tbsp icing sugar
250 g wheat flour
1 tsp baking powder
2 tbsp thick cream
50 g desiccated coconut
Lauretta black currant flavoured filling
Our procucts used in this recipe:
Mix the butter with sugar. Add the eggs one by one. Reduce the mixer speed into low, add the flour and then the desiccated coconut. Place the batter in the fridge.
Mix the butter with sugar. Add the egg and mix again.
In a separate bowl, combine the flour and the baking powder – place it with the butter and mix on low. The dough should resemble a crumble.
Add the desiccated coconut and the cream, knead with your hands. Place in the fridge for 30 minutes.
Butter a round tart pan.
Place the dough (crust) in the pan – you can do this without first rolling the dough by taking small bits and pressing them into the pan. Next, spread the Lauretta black currant flavoured filling. Cover the filling with the coconut crumble made earlier (top).
Bake at 170°C for 40 minutes.