Coconut / jam tart
3 cups of fine coconut 1 cup of sugar 3/4 cup of water 2 stick cinnamon 2 cardamom pods 2 teaspoons of vanilla essence 1 packet of puff pastry 1 whisked egg to egg wash pastry.
In a saucepan add your cocon ut, sugar, water and cinnamon and cardamom. Bring to the boil and stir for a few minutes until you see the water is cooked away. Switch off the heat and allow to cool - stirring now and than to keep coconut from sticking to the pot. Once cooled add vanilla essence and mix till well combined.
Roll out your puff pastry on a floured surface and from the edges cut 8 strips, about a cm wide, leaving a square piece of pastry left to fit in a round pie or tart greased dish. Fill the pastry with the coconut and twist the strips and place four strips down and four strips across, pressing down the edges. Use a fork to press the edges to give a pattern. Brush the pastry generously with egg wash, bake in a preheated oven at 200 deg C until golden brown, about 25-30 minutes