- 20 minutes
- 3 hours
|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|
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.
FOR THE FILLING:
Combine all the dry ingredients in a saucepan and whisk to combine, this will make sure there are no lumps. Gradually whisk in the Liddells Lactose Free Milk and then add the eggs and coconut oil.
Place over medium heat and cook, stirring and whisking continuously for 7-8 minutes until the mixture is very thick. Swap between a whisk and a heatproof spatula to scrape the bottom of the saucepan to make sure it isn’t burning.
Working quickly, pour into the baked tart shell then smooth out the top with the back of a spoon or spatula.
Chill for at least 3 hours to set.
Serve scattered with extra cocoa, coconut and salt flakes.
* Recipe note: if you are gluten intolerant, you can swap out regular flour for a gluten free option