South African recipe for Mamma’s Coconut Tart, known in Afrikaans as Klappertert


1 cup (250ml) plain flour
pinch of salt
113g butter, cubed
1 egg yolk, lightly beaten
iced water

2 cups (500ml) desiccated or fresh grated coconut
1 cup (250ml) granulated sugar
2 Tbs (28g) butter
1 cup (250ml) water
pinch of salt
2 eggs, separated
3/4 tsp vanilla essence
1/4 tsp almond essence
3-4 Tbsp apricot jam (preferably smooth)

How to
Pre-heat the oven to 180C.

In a small saucepan, gently simmer together the coconut, sugar, water, butter and salt for about 15 minutes. In the meantime, make the pastry

In a mixing bowl, using either your fingers or a food processor, rub the cubes of butter into the flour and salt mix. The mixture should end up resembling breadcrumbs. Stir in the lightly beaten egg yolk and iced water and mix until the dough comes together to form a ball. If the mixture is too crumbly to come together in a ball, add iced water 1 Tbsp at a time, mixing between each addition. Knead mixture lightly with your hands until it comes together. Press into an 18-20cm loose-bottomed pie dish. Spread the apricot jam over the base of the pie crust.

When the coconut mix has cooked for 15 minutes, remove from the heat and stir in the lightly beaten egg yolks, vanilla essence and almond essence. Whip the egg whites until stiff peaks form, then fold into the coconut mix.

Spoon the filling into the pie crust and bake in the bottom half of the oven for 30-45 minutes, or until the coconut filling has set in the centre and is turning golden brown. (To check, wiggle the oven shelf a bit – you will be able to see whether the centre of the tart wobbles or not!).

Serve hot, with cream if desired.


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