Coconut caramel tart

Ingredients

• 1 sheet frozen shortcrust pastry
• 3 eggs
• 1/2 cup brown sugar
• 300 ml sour cream, light
• 2/3 cup coconut (dried coconut in packets)
• icing sugar

Directions

1. 1

   Place pastry onto a lightly greased 20cm pie plate.

2. 2

   Trim and decorate edges.

3. 3

   Bake in hot (200c) oven for 10 mins, cool slightly.

4. 4

   Beat eggs and sugar together in a large bowl.

5. 5

   Stir in sour cream and coconut, and mix well.

6. 6

   Pour into pastry case and bake 25-30 minutes.

7. 7

   cool.

8. 8

   Dust with icing sugar.

9. 9

   Serve with any fruit you have on hand.