-
- Prep
- 20 minutes
-
- Total
- 3 hours
-
- Serving
- 10-12
Ingredients
FOR THE ‘FILLING’: |
750ml Liddells Lactose Free Full Cream Milk |
2 eggs, plus 2 egg yolks |
⅓ cup cocoa, plus extra to scatter |
⅓ cup coconut oil |
⅓ cup plain flour |
1 cup brown sugar |
Pinch of sea salt flakes |
FOR THE 'COCONUT PASTRY': |
1 cup desiccated coconut, plus extra to scatter |
1¼ cup plain flour |
½ cup coconut oil, melted and cooled |
¼ cup brown sugar |
2 tbs cocoa |
Directions
Step 1
Preheat oven to 160°C fan forced (or 180°C conventional). Grease a 22cm loose bottomed fluted tart pan.
For the pastry, combine all the dry ingredients in a bowl and stir to combine, then add the coconut oil and bring the mixture together. Use your hands to press the mixture into the base then a spoon to smooth out the bottom. Trim the edges to have straight sides. Chill for 15 minutes to firm up.
Bake in the preheated oven for 15-20 minutes until the base is set, then allow to cool completely.